Vegetarian Black Bean Southwest Frittata

We're always on the lookout for simple, versatile, and tasty meals, and today's dish certainly ticks all of those boxes. Brought to us by recipe developer Catherine Brookes, this vegetarian black bean Southwest frittata features a selection of vibrant, nutritious ingredients, whilst being super easy to prep. You can't go wrong with the hearty, protein-packed combination of eggs, beans, and veggies, which is perfect for breakfast, lunch, or dinner, and customizing the fillings to your taste is no problem, either.

Loaded with fresh vegetables like red bell pepper, onion, and mushrooms, this frittata couldn't get any more wholesome, and it's completely delicious too. The Rotel tomatoes with green chiles add a hint of Southwest flavor, while taco seasoning provides just the right kick of spice. Though perhaps not the most common frittata ingredients, the black beans are a real game-changer here, adding more bite and an extra protein boost, and making the dish altogether more satisfying.

What's great about this recipe is how simple it is to make, thanks to the easy one-skillet method. After a quick saute of the vegetables on the stovetop, everything comes together in the oven, resulting in a golden, bubbly top and perfectly set center. It's a dish that looks and tastes impressive but requires very little effort. Serve it as is, or pair it with a dollop of sour cream or salsa for even more Southwest-inspired taste.

The filling ingredients for this frittata are diced red bell pepper, diced onion, sliced mushrooms, black beans, Rotel tomatoes and green chiles, taco seasoning, and salt, plus a little olive oil for sauteing. Then, you'll pour over a mixture of eggs, milk, and grated cheddar cheese.

Heat the oil in a large oven-proof skillet on a medium setting.

Add the bell pepper and onion and saute until softened, about six minutes.

Add the mushrooms and saute until softened, about another five minutes.

Preheat the oven to 350 F.

Add the black beans, Rotel tomatoes, taco seasoning, and ¼ teaspoon of the salt to the skillet. Stir well and cook for another two minutes.

Crack the eggs into a mixing bowl. Add the milk, remaining ¼ teaspoon salt, and half of the cheese. Whisk well to combine.

Pour the egg mixture over the veg in the skillet and stir.

Sprinkle over the remaining cheese.

Transfer the skillet to the oven and bake for 18-22 minutes, until set and golden on top.

Serve with some fresh parsley scattered on top if desired.

Frittatas are incredibly versatile, and as long as you stick to the base of eggs, milk, and cheese, you can switch up the fillings as you please. Alongside the hearty black beans, this recipe features red bell pepper, onion, and mushrooms, but there's plenty of room to get creative and customize it to your taste, or depending on what you have in your fridge.

To pack some extra nutrients into your frittata, try adding some leafy greens, such as spinach or chopped kale. These are best added towards the end of cooking the other veggies, as they'll wilt down fast. Or, for a burst of juicy freshness, halve some cherry tomatoes and toss these into the skillet during the sauteing stage. They'll enhance the flavor of the Rotel canned tomatoes wonderfully. Heartier veggies like squash, broccoli, or cauliflower would work well in this recipe too. Just make sure to dice them finely so they'll saute and soften up with ease. If you prefer a hint of sweetness, try adding canned corn kernels into the mix. These will complement those Southwest spices perfectly.

Follow this recipe and you'll have a delicious vegetarian dish, but it's also incredibly easy to incorporate meats or other protein sources if preferred. The flavors and textures in this frittata pair well with a variety of proteins, so feel free to throw in some extras.

A great option to consider is diced or shredded cooked chicken. This can be stirred in after sauteing the veg, before adding the eggs. As well as adding extra protein to the frittata, the chicken will do an excellent job of soaking up those delicious spicy flavors. Another type of meat that would work fantastically here is ground beef. Just brown it in the skillet first, then remove it while you cook the veggies, and stir it back in before adding the eggs. If a bolder, smokier flavor is what you're after, add some diced chorizo or spicy Italian sausage (ensure it's cooked first). You'll find these give the dish a mouth-watering richness and pack in heaps of delicious savory flavor.

There are plenty of plant-based meat substitutes to try too. Crumbled tofu can easily be incorporated, perhaps seasoned with a little extra of the taco seasoning mix, and other beans like chickpeas or kidney beans would taste great too. For a more meat-like texture, look for products designed to mimic ground beef, turkey, or bacon.