Fluffy frittata with avocado, black beans, eggs, bell pepper, and feta—perfect for a nourishing brunch.
# What you'll need:
→ Vegetables
01 - 1 ripe avocado, diced
02 - 1 small red onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cups baby spinach, roughly chopped
05 - 2 cloves garlic, minced
→ Protein
06 - 8 large eggs
07 - 1 cup canned black beans, drained and rinsed
08 - 1/2 cup crumbled feta cheese (optional)
→ Dairy
09 - 1/4 cup whole milk
→ Spices & Seasonings
10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Oils
14 - 2 tablespoons olive oil
# Method:
01 - Set oven to 375°F (190°C) to ensure even baking.
02 - Warm olive oil in a 10–12 inch oven-safe skillet over medium heat. Add red onion and red bell pepper and sauté for 3 to 4 minutes until vegetables soften.
03 - Add minced garlic and ground cumin to the skillet; sauté for 1 minute until aromatic.
04 - Incorporate chopped baby spinach and cook for about 1 minute until leaves are wilted.
05 - Stir in drained black beans, smoked paprika, chili flakes if desired, and season generously with salt and black pepper.
06 - In a mixing bowl, whisk eggs with whole milk until well blended.
07 - Pour egg mixture evenly over the sautéed vegetables. Distribute diced avocado and crumbled feta cheese (if using) across the surface.
08 - Let the mixture cook without stirring for 2 to 3 minutes, allowing the edges to set slightly.
09 - Move skillet to the preheated oven. Bake for 15 to 20 minutes, or until the eggs are just set in the center.
10 - Remove skillet from oven. Allow to rest briefly, then slice and serve while warm.
