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–+ servings
Southwestern veggie frittata in a skillet.
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5 from 1 vote

Southwestern Veggie Frittata

Served with pico de gallo, this southwestern veggie frittata has black beans, roasted red peppers and spinach.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast & Brunch
Cuisine: Tex-Mex
Diet: Vegetarian
Servings: 6
Author: Paige Adams

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

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

Let leftovers cool to room temperature before you store them. Keep them in an airtight container in the refrigerator up to 4 days. You can serve them cold, or let them sit at room temperature to warm up a bit. You can reheat slices in a quick 10-12-second blast in the microwave.
Keep the pico de gallo in a separate container in the fridge.
To save frittata leftovers up to 1 month, wrap them tightly with aluminum foil or plastic wrap and freeze them. Thaw in the fridge overnight.

Nutrition

Calories: 223kcal | Carbohydrates: 17g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 228mg | Sodium: 775mg | Potassium: 455mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1137IU | Vitamin C: 19mg | Calcium: 152mg | Iron: 3mg