Black Bean and Corn Frittata
Ingredients
- 4 eggs, large
- 2 tablespoons milk, regular, soy or nut
- 1 teaspoon oil, vegetable or grapeseed
- 1/2 cup red bell pepper, chopped
- 1/2 cup green onions, chopped
- 3/4 cup black beans, rinsed and drained
- 1/2 cup corn, frozen (thawed)
- 1/3 - 1/2 cup Monterey Jack cheese
- Kosher salt (to taste)
- Ground pepper (to taste)
Instructions
1: Whisk together the eggs and milk. Set aside.
2: Heat oil in a medium skillet over medium heat.
3: Add peppers and onions. Cook, stirring frequently, until the onions are soft.
4: Stir in beans and corn. Stir frequently until the beans and corn are heated through.
5: Pour egg mixture over vegetables. Reduce the heat to medium low.
6: As the edges begin to set, lift with a spatula and let uncooked eggs flow underneath. Cook until the eggs begin to set on top but are still moist (about 5 minutes).
7: Cover the pan and cook a couple more minutes.
8: Sprinkle with cheese, salt and pepper. Cook covered until the cheese melts (about 1 minute).
9: Slide onto a plate. Cut in wedges. Serve.
Notes
You can double the recipe if you use a large skillet.
Use vegan or non-dairy cheese if desired.
You can use rinsed and drained canned corn in place of the frozen corn.
Use cooking spray in place of the oil if desired.
Try this easy, tasty Black Bean and Corn Frittata! It is perfect for breakfast, lunch or dinner. It is easy to make and full of healthy ingredients! In this cooking video Karen Breyer will show you step-by-step how to make Black Bean and Corn Frittata. Watch this cooking video and make this delicious Black Bean and Corn Frittata today!