A delicious Southwestern Frittata made with black beans, red peppers and seasonings. Make a yummy Mexican-inspired meal in the oven!
Best Breakfast Frittata Recipe
Need some deliciousness for breakfast or brunch? A frittata hits the spot because it’s easy, is made in one skillet and can take on any flavor combo.
This recipe for a Southwest frittata includes black beans, cheese, red bell peppers, onions and delicious spices. This makes the frittata very hearty and perfect for keeping a group, or your family, full until lunch!
Start this breakfast frittata on the stove and finish it in the oven. Serve it in wedges with sausage, bacon, fruit, or a salad (if you’re serving it for brunch).
What is a Frittata?
A Frittata is basically an egg-bake, consisting of various vegetables and herb mix-ins! Cheese also often makes a delicious appearance in a frittata.
The consistency of a frittata is similar to that of a custard, or a large, soft omelet.
The origin of frittatas can be traced back to Italian beginnings. It is thought that the Italian “Frittata” was heavily influenced by the Spanish Tortilla. (It’s a potato and egg preparation cooked in a wide, shallow pan, like a skillet.)
What is the difference between an omelet and a frittata?
It’s the way it’s made! Omelets are made by cooking the eggs a couple rounds on the stovetop in a skillet, then folding the fillings into the middle of the omelet.
The fixings of a frittata are mixed in and cooked with the eggs. With an omelet, the toppings are folded in after the eggs have been cooked a bit in the skillet.
A frittata is also made on the stovetop AND the oven. It resembles more of a quiche (with no crust) than a folded omelet.
Here are some optional toppings or mix-ins to add if you want to take your Southwest Frittata up a notch:
- Avocado slices
- Tabasco sauce (if you like it hot!)
How to cook a frittata in the oven:
The most important part of cooking a frittata in the oven: your tools. Since a frittata is baked in the oven as well as cooked on the stovetop, use an oven-proof skillet.
An oven-proof skillet allows you to saute and soften veggies and ingredients on the stove, heating the eggs a bit, then to transfer everything right to the oven.
Southwest Frittata with Black Beans
- 1 bell pepper sliced
- 1 red onion sliced, end to end
- 8 eggs beaten
- 1 cup canned black beans drained
- 1 cup shredded cheddar cheese
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Cilantro optional
- Salsa optional
- Heat oven to 350°F.
- Heat olive oil in a 10-inch, oven-proof skillet over medium-high heat. Add sliced bell pepper and onion and sauté until just soft, about 3 minutes. Remove from heat.
- In a large bowl beat eggs and add black beans, shredded cheese, salt, cumin and chili powder. Pour into the skillet with the onions and peppers and stir to combine.
- Transfer entire skillet to the oven and bake until set and just browning, 13 to 15 minutes. Serve cut into wedges with salsa and cilantro if desired.
Day-Starters: Breakfast & Brunch Recipes
Recipe by Tara Teaspoon. Written by Anne Marie Miller. Photography Hallie Burton. Food Styling Jee Levin. Prop Styling Lynda White. LHJ 05/10