Black Bean + Jalapeno Frittata 
What a TASTY combination for your weekend Frittata plans!
I LOVE spicy foods so I like to add lots of jalapeños, but you can add less jalapeño to keep things on the mild side.
Did you know that a lot of the heat from peppers is actually found in the seeds? So if you remove the jalapeño seeds then you’ll tame down the heat a good bit, leaving the flavor.
Eggs are our favorite choice to start the day. They are an affordable and high-quality protein source! I’m always looking for new ways to switch up our regular egg routine, and this recipe
ABSOLUTELY hits the spot! 
Fast enough for a work-week morning if you have 20 minutes to make breakfast. Delicious enough for weekend brunch prepared for company!
And let’s not forget what a quick/awesome/perfect meal idea eggs are ANY TIME of the day! Wonderful for lunch or dinner too!
If you’d rather use egg whites, you can substitute 3-4 egg whites for each 1 whole large egg.
While eggs have long been a favorite staple in many people’s diets, there has also been a lot of confusion about whether or not they are healthy due to their cholesterol content.
The science behind cholesterol can be confusing, so let’s explore more. You can continue reading about it here.
Excellent for meal prep! Stays good in the fridge for 3 days.
6 servings
Ingredients:
- 1 Tbsp olive oil or avocado oil
- 2 bell peppers, any color, diced
- 4 green onions, finely chopped
- 3 fresh garlic cloves, minced
- 1-2 jalapenos, seeded and diced
- 2 cups prepared black beans, rinsed and drained
- 2 tsps cumin powder
- 8 large eggs
- 1/4 cup salsa
- 1 Tbsp fresh cilantro or parsley leaves, finely chopped
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- 1/2 cup shredded cheddar cheese
Optional toppings:
- chopped fresh cilantro
- sliced jalapeño
- sliced olives
- avocado
- salsa
Instructions:
Preheat your oven to 350 degrees f.
Heat a large oven-safe skillet over medium heat. Add oil then sautee the bell peppers, onions, garlic, and jalapeno for 3-4 minutes. Stir in the beans and sprinkle with cumin.
Meanwhile, in a large bowl, whisk the eggs together with salsa, parsley/cilantro, sea salt, and pepper.
Pour your egg mixture over the beans and veggies, then gently stir to combine.
Cook, uncovered, for 2 minutes or until egg starts to set. Sprinkle with cheese.
Transfer to your preheated oven and bake for 8-10 minutes or until eggs are completely set and cheese is melted.
Serve with toppings of choice and enjoy!
Rachel
Ingredients
- 1 Tbsp olive oil or avocado oil
- 2 bell peppers, any color, diced
- 4 green onions, finely chopped
- 3 fresh garlic cloves, minced
- 1-2 jalapenos, seeded and diced
- 2 cups prepared black beans, rinsed and drained
- 2 tsps cumin powder
- 8 large eggs
- 1/4 cup salsa
- 1 Tbsp fresh cilantro or parsley leaves, finely chopped
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- 1/2 cup shredded cheddar cheese
Optional toppings:
- chopped fresh cilantro
- sliced jalapeño
- sliced olives
- avocado
- salsa
Instructions
- Preheat your oven to 350 degrees f.
- Heat a large oven-safe skillet over medium heat. Add oil then sautee the bell peppers, onions, garlic, and jalapeno for 3-4 minutes. Stir in the beans and sprinkle with cumin.
- Meanwhile, in a large bowl, whisk the eggs together with salsa, parsley/cilantro, sea salt, and pepper.
- Pour your egg mixture over the beans and veggies, then gently stir to combine.
- Cook, uncovered, for 2 minutes or until egg starts to set. Sprinkle with cheese.
- Transfer to your preheated oven and bake for 8-10 minutes or until eggs are completely set and cheese is melted.
- Serve with toppings of choice and enjoy!
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