Taco Frittata with Black Beans
with chips and salsa

Name: Taco Frittata with Black Beans
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Bell peppers, any color, diced; 1/2 tsp Cumin, ground; 1/2 tsp Chili powder; 1/2 tsp Coriander; 1 cup Tomatoes, cherry or grape, halved; 2 stalks Green onions, chopped, green and white parts separate; 1 can Green olives, sliced (4 oz / 113 g), drained and rinsed; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 8 Eggs; 3 Tbsp Milk; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 3/4 cup Cheese, shredded Mexican blend (opt); 1/4 cup Sour cream (sub plain or Greek yogurt); 1/2 cup Salsa (use your favorite); 6 oz Tortilla chips

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

This meal is everything we love about tacos folded into a quick and easy frittata! Finish it off with chips on the side and salsa to serve with everything.

Ingredients

Metric

Servings:

Taco Frittata:

Bell peppers, any color - 1 , diced
Cumin, ground - 1/2 tsp
Chili powder - 1/2 tsp
Coriander - 1/2 tsp
Tomatoes, cherry or grape - 1 cup , halved
Green onions - 2 stalks , chopped, green and white parts separate
Green olives, sliced (4 oz / 113 g) - 1 can , drained and rinsed
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Eggs - 8
Milk - 3 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp
Cheese, shredded Mexican blend (opt) - 3/4 cup
Sour cream - 1/4 cup (sub plain or Greek yogurt)

Chips and Salsa:

Salsa - 1/2 cup (use your favorite)
Tortilla chips - 6 oz

Prep

Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
Prep seasoning mixture - Combine cumin, chili powder, and coriander. (Can be done up to 5 days ahead)
Tomatoes / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
Green olives - Drain and rinse. If not already sliced, chop or slice them into small pieces.
Beans - Drain and rinse.
Eggs - Whisk eggs with milk, salt, and black pepper.

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Make

Heat oven to 425F / 218C.
While oven is heating, heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. (Note: skillet size is for 4 servings. If customizing, use a larger or smaller skillet, or you can transfer the cooked filling to a muffin tin and top it with the egg mixture before baking.)
To heated skillet, add oil and then bell peppers. Saute until tender, 4 to 5 minutes.
Add beans, seasoning mixture, and white parts of green onions. Saute until spices are fragrant, ~2 minutes.
Stir in olives, tomatoes, and green parts of green onions.
Pour egg mixture over beans and vegetables. Add cheese and stir to combine.
Transfer skillet to oven and bake for 20 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
Slice frittata. Serve with sour cream on top and salsa and chips on the side.

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