Black Bean Frittata with Cheddar Cheese and Avocado Salsa Verde

Image Courtesy Parade Magazine

A wonderful brunch presentation or perfect option for a meat free dinner. You can prepare the bean filling and use as a filling for an omelet as well.


Bean filling                                                                                                        6 eggs

2 T olive oil                                                                                                        ½ t sea salt

1.4 cup scallions, chopped

1 t garlic, minced                                                                                            ¼ cup shredded organic cheddar cheese

1/8 t cayenne pepper

½ cup tomato chopped                                                                                Avocado Salsa Verde (recipe follows)

1 cup black beans, cooked

1 T cilantro minced

½ t cumin


Preheat oven to 350 degrees. Spray cast iron pan with oil.

In a cast iron skillet add oil, sauté scallions, garlic and cayenne for 1 minute. Add tomato and beans and cook until liquid evaporates. Add cilantro and cumin, mix well and set aside. In a bowl whisk eggs and add salt. Add eggs to bean mixture and spread evenly through pan. Place in oven and bake for 20-25 minutes or until cooked through. Sprinkle with cheese and cook until cheese melts. Top with Salsa Verde.

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