Black Bean and Bell Pepper Frittata
A high-protein, modern frittata featuring black beans and vibrant bell peppers, perfect for a healthy breakfast or brunch.
10 min
Prep
25 min
Cook
4
Serves
380
Calories
Macros · per serving
32g protein
28g carbs
18g fat
Ingredients
For 4 servings
- 8 eggs
- 2 cups black beans
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cheddar cheese
- 0.25 cup fresh cilantro
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Drain and rinse the black beans under cold water.
- 3
Dice the red bell pepper, green bell pepper, and onion.
- 4
In a large oven-proof skillet, heat olive oil over medium heat. Add the diced onion and bell peppers. Sauté for about 5 minutes until softened.
- 5
Add the black beans to the skillet and cook for another 2-3 minutes.
- 6
In a medium bowl, whisk the eggs, salt, and black pepper together.
- 7
Pour the egg mixture over the vegetables and beans in the skillet. Stir gently to combine.
- 8
Top the mixture with the shredded cheddar cheese.
- 9
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and slightly golden.
- 10
Remove from oven, let it cool slightly, and garnish with fresh cilantro before serving.
Cook it this week.
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