Southwestern Veggie Frittata
on May 04, 2020, Updated Jul 12, 2026
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This southwestern veggie frittata is an easy vegetarian egg recipe. Packed with black beans, roasted red peppers and spinach, I top each slice with homemade salsa and avocados. Serve it for breakfast or brunch or make it ahead of time for meal prep.
Table of Contents
Why You’ll Love This Recipe
This frittata has a mix of pantry and fresh ingredients. Canned black beans and jarred roasted red peppers are two things I keep stocked in my kitchen because you create a meal out of them. Including produce keeps things light and fresh.
Frittatas are wonderful for meal prep. Because you can eat the leftovers cold, at room temperature or warm them up, they work for breakfast, lunch or dinner. Vegetable egg bakes are for so much more than entertaining.
The Tex-Mex flavors in this frittata are fantastic. Even though it has jalapeños, it is not overly spicy paired with sautéed red onions and garlic.
The Ingredients
This is what you need:
- Eggs: This recipe calls for 8 large eggs. It has a good balance of eggy bites, beans and veggies.
- Black beans: I keep it simple using a can of beans. You can substitute with pinto beans.
- Roasted red peppers: Straight from the jar, they have a lot more flavor than just sautéing a red bell pepper. That’s why I like using them.
- Baby spinach: Greens are a simple addition to egg recipes, taking advantage of the heat in the pan. I do the the same in my pepper and mushroom crustless quiche.
- Red onions, jalapeños and garlic are the aromatic ingredients that makeup the flavor base with a subtle amount of heat. I also include them in the fresh salsa.
- Mexican cheese blend: For the shredded cheese I like to use a blend with monterey jack and cheddar cheese.
- Cilantro & avocado: I use them as toppings for the frittata. There is also cilantro in the salsa.
- Milk: You can use any type of milk whisked into the eggs.
- Olive oil is for sautéing the onions, jalapeños and garlic.
- Kosher salt and black pepper season the egg base.
- Pico de gallo: I like making my own since, so many of the ingredients I already have to make the frittata. You can use store-bought salsa for a shortcut.
How To Make This Southwestern Veggie Frittata
Preheat the oven to 425 degrees F.
1. Whisk the eggs, milk, salt and pepper in a bowl.
2. Sauté the jalapeños, garlic and onions. It helps to use a non-stick ovenproof skillet, so there’s no risk of struggling to get it out of the pan. These aromatics will only need 1-2 minutes too cook.
3. Add the black beans, roasted peppers, spinach and shredded cheese.
4. Pour in the eggs. Wait a couple minutes before you move the pan from the stove to the oven. You should see the edges starting to set. Bake the frittata for about 12-15 minutes until it’s just cooked in the center.
5. Make the pico de gallo. Do this while the frittata is in the oven.
6. Cut the frittata into wedges and serve. Top with pico de gallo, sliced or diced avocado and chopped cilantro.
Serving
As mentioned, frittatas are great for meal prep for more than just breakfast or brunch. I like to eat leftovers cold with a salad. They’re also freezable. Then I just use store-bought salsa for a topping. Enjoy this black bean frittata with an avocado corn tomato salad or this roasted corn chopped salad.
More Egg Recipes
Mini Roasted Broccoli Onion Frittatas
Spinach Feta Egg White Bites
Mushroom Pepper Feta Crustless Quiche
Tomato Kale Pesto Frittata
Mushroom Tomato Frittata
Roasted Vegetable Egg White Frittata
Southwestern Veggie Frittata
Ingredients
For frittata
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 jalapeno, minced
- 1 garlic clove, minced
- 1/3 cup chopped red onions
- 1 15 ounce can black beans, drained and rinsed
- 1/2 cup chopped roasted red peppers
- 1 cup baby spinach
- 1/2 cup grated Mexican cheese blend
For pico de gallo
- 1 large tomato, chopped
- 2 tablespoons chopped red onions
- 1/2 jalapeno, minced
- 1 lime, juice
- 1 tablespoon chopped cilantro, plus more for serving
- Pinch of kosher salt
For serving
- Sliced or diced avocado
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Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk the eggs, milk, kosher salt and black pepper.
- Heat the oil in a 10-inch non-stick, oven-safe skillet over medium heat. Sauté the jalapeños, garlic and 1/3 cup chopped onions for 1-2 minutes until fragrant.
- Add the black beans and peppers to the skillet, folding in the spinach and cheese.
- Pour in the egg mixture. Give the frittata 2-3 minutes on the stove for the edges to start to set.
- Bake the frittata in the oven until it has set in the middle, about 12-15 minutes.
- To make the pico de gallo, stir the tomatoes, 2 tablespoons chopped onions, jalapeños, lime juice, cilantro and a pinch of salt in a small bowl.
- Cut into wedges and serve with pico de gallo and top with avocados and cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious! Could you tell me the amount of chipotles in adobo to be added to this recipe. I did not see it in the ingredient listing. Thank you! Cant wait to try this.
Hi Abby. I just corrected the recipe. You add the chipotles en adobo sauce when you are whisking the eggs, milk, salsa, salt and pepper together.
Thank you Paige! I’m hoping to make this tomorrow.
Excellent… I made the recipe as is with
One small chipotle and 1teaspoon of adobo sauce
The frittata was alive with bright veggies and a heat level of 2 out of5
Just what we need on a sub zero winter day