This simple black bean roasted pepper frittata is spiked with salsa and packed with greens. Serve it with cherry tomato pico de gallo and sliced avocados.
- For frittata
- 8 large eggs
- 1/3 cup milk
- 1/4 cup salsa
- 1 tablespoon chipotles en adobo sauce (optional if you want it to be spicy)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon olive oil
- 2 scallions, thinly sliced, white parts and green parts separated
- 1/2 cup chopped roasted peppers
- 1 cup torn arugula
- 1–15 ounce can black beans, drained and rinsed
- 2 tablespoons chopped cilantro plus more for serving
- Sliced avocado for serving
- Crumbled Cotija cheese for serving
- For pico de gallo
- 1 cup quartered cherry tomatoes
- 2 tablespoons finely chopped red onions
- 1 jalapeno, minced
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together the eggs, milk, salsa, chipotles en adobo sauce, salt and pepper.
- Heat the olive oil in a 10-inch non-stick ovenproof skillet over medium high heat. Sauté the white parts of the scallions until they are translucent, about 1 minute.
- Stir in the peppers and arugula, letting the greens wilt, about 2 minutes. Stir in the black beans and cilantro and reduce the heat to low.
- Pour in the egg mixture. Wait for the eggs to start to set at the edges, about 2-4 minutes. Transfer the skillet to the oven and bake for 8-10 minutes until just set in the middle.
- While the frittata is baking, make the pico de gallo by combining the tomatoes, onions, jalapeños, lime juice, salt and pepper in a small bowl.
- Top the frittata with pico de gallo and sliced avocados. Sprinkle with cilantro and cotija cheese before serving.
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.