A delicious Southwestern Frittata made with black beans, red peppers and seasonings. Make a yummy Mexican-inspired meal in the oven!
This post may include affiliate links. For more information please see my disclosure agreement.
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 tsp kosher salt
- 1/2 tsp cumin
- 1/2 tsp 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.
Recipe by Tara Teaspoon. Written by Anne Marie Miller. Photography Hallie Burton. Food Styling Jee Levin. Prop Styling Lynda White. LHJ 05/10