Name: Mexican Frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6
Ingredients: 8 large eggs; 1/4 cup whole milk; 1 cup shredded Monterey Jack cheese, divided; 1 tablespoon olive oil; 1 small onion, diced; 1 red bell pepper, diced; 1 jalapeño pepper, seeded and minced; 2 cloves garlic, minced; 1 cup black beans, rinsed and drained; 1 cup corn kernels (fresh or frozen); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup fresh cilantro, chopped, plus more for garnish

Instructions

Prepare the eggs

In a large bowl, whisk together the eggs, milk, 1/2 cup of the cheese, salt, and black pepper until well combined. Set aside.
Sauté the vegetables

Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion, bell pepper, and jalapeño, and cook until softened, about 5 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.
Add beans and seasonings

Stir in the black beans, corn, cumin, and chili powder. Cook for 2-3 minutes until heated through. Distribute the mixture evenly across the bottom of the skillet.
Add the egg mixture

Pour the egg mixture over the vegetables in the skillet. Gently stir to ensure eggs get between all the vegetables. Cook undisturbed for 3-4 minutes until the edges begin to set.
Finish cooking in the oven

Sprinkle the remaining 1/2 cup of cheese over the top. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15-18 minutes until the eggs are set and the top is lightly golden.
Garnish and serve

Remove the frittata from the oven and let it cool for 5 minutes. Sprinkle with fresh cilantro, slice into wedges, and serve warm. Can be accompanied with sliced avocado, sour cream, or salsa if desired.

Mexican Frittata

Ingredients

Instructions

Nutritional Information