- 1 tbsp oil
- 2 bell peppers, sliced (I used green and yellow but red would be even better!)
- 1 medium onion, sliced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp cayenne chilli pepper
- 120 g cooked black beans (~ 3/4 cup, or 1/2 a drained 400g tin)
- 6 eggs, lightly beaten
- 100 g cheddar cheese, grated (~ 1 cup when grated)
- Salt
- Black pepper
- To serve, your choice of: shredded lettuce, corn, diced tomato, avocado, guacamole, crumbled tortilla chips, sour cream, jalapeƱos, etc.
Heat a dash of oil in a frying pan, and add the sliced peppers and onion. Cook over a medium-low heat until soft and sweet - at least 5 minutes. Add the spices and black beans, and cook for a few more minutes. Arrange the veggies so they're consistently distributed across the pan.
In a mixing bowl, combine the eggs, grated cheese, and a good pinch of salt and pepper. Pour the mixture over the vegetables in the pan. Cook over a medium-low heat for a few minutes. Then place the pan under a grill (broiler) on a medium heat for another few minutes. Alternate between the hob and grill a couple more times until the frittata is cooked all the way through.
Serve with your choice of taco-style toppings - I used shredded lettuce, diced tomato, corn, and crumbled tortilla chips.
For an even easier dish, you can replace the individual spices with a tablespoon or two of your favourite taco spice mix.
Nutrition Facts
Taco frittata
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.