Cinco de Mayo Frittata

Happy Cinco de Mayo! Instead of eating chips and queso and fajitas; I decided to make something a little lighter this year. This dish can be served for breakfast, lunch or dinner. Frittatas and egg casseroles have always been a staple in our house. They are so easy to make and they give you the freedom to throw whatever you have on hand in the dish. This time I wanted something healthy and substantial enough that I would not feel hungry a couple hours later. This frittata was the answer. Filled with protein from the eggs, beans and cheese; it is a satisfying and flavorful meal.

Cinco de Mayo Frittata

Equipment: Large casserole dish

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Ingredients:

  • 12 eggs
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1/8 teaspoon coriander
  • ½ cup roasted tomato salsa (chunky)
  • ½ tablespoon lime juice
  • 1 poblano pepper, diced
  • 5 cloves garlic, minced
  • 1 small-medium size sweet onion, minced
  • 1 ½ cups black beans (or one 15 ounce can, drained and rinsed)
  • 2 cups pinto beans (or one 15 ounce can, drained and rinsed)
  • 4 cups cheddar cheese (less if preferred)
  • 2 tablespoons butter, sliced in half

Instructions:

Pre-heat oven to 350 degrees Fahrenheit. Grease a large casserole dish with butter. Place sliced peppers, onions, garlic and beans in greased casserole dish. In a separate bowl, whisk the eggs together. Add seasonings, salsa and lime juice. Mix to combine. Pour over bean mixture in casserole dish. Top with butter and cheese. Bake for 45 minutes or until knife comes out almost clean. Serve warm with sour cream, avocado or cilantro.

Enjoy!

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Comments

  1. Just tried these little goodies earlier this week for cinco de mayo. They were delicious! We were cooking for a variety of guests, some gluten free and some not, and everybody loved these. I will definitely be saving this one to do again.

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