Happy Monday—I hope you all survived Snowstorm Jonas with your sanity intact! We spent endless hours alternating between trashy reality television and deliciously sinful food until we had to dig ourselves out Sunday morning in order to be respectable humans again. And, if there’s one reason to dig yourself out from over two feet of snow, a trip to the grocery store in order to make this frittata is it!
As a lover of all things Mexican food and all things egg, this frittata is right up my alley. It’s perfect for a hearty brunch with friends (my roommates were obsessed with it) or even great for making on a Sunday and eating throughout the week. The best part? It’s one of those “set it and forget it” type meals—not a ton of work in the kitchen, but it packs a big, tasty impact.
LOADED MEXICAN FRITTATA
- 7 eggs
- One small onion, chopped
- One can of black beans, drained and rinsed
- Two peppers (red, orange or yellow are fine!), chopped
- Shredded cheese (I like the Mexican or Taco style for this)
- One avocado, sliced
- 1 cup chopped cherry tomatoes
- 2 cups frozen corn
- Sour cream
- 1/4 cup whole milk
- 1 teaspoon chopped garlic
- salt and pepper to taste
Preheat the oven to 425 degrees. In a pan, sauté garlic and onions in a bit of olive oil until they begin to soften. Add the chopped peppers, black beans and corn to the pan and continue to cook on medium heat for a few additional minutes. Season with salt and pepper and set aside to cool a bit.
In a separate bowl, whisk together the eggs, whole milk, a pinch of salt and pepper and one cup of shredded cheese. Grease a circular baking dish or cast iron pan with cooking spray, then add your cooked vegetables to it, along with your chopped tomatoes. Pour your egg mixture over the top and spread evenly throughout the vegetables with a spatula.
Cook for 20 minutes, then pull it out of the oven, sprinkle the top with cheese and cook for 10-15 minutes more, or until the top has browned and the edges are firm and pulling away from the sides of the pan. Serve the slices warm, topped with sour cream and fresh sliced avocado!