Black Bean Roasted Pepper Frittata

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Black Bean Roasted Pepper Frittata

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.

Prep Time5

Cook Time14

Total Time19

Course: Breakfast & Brunch

Cuisine: Italian, Tex-Mex

Servings:

Author: Paige Adams

Ingredients

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

Instructions

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.

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