Black Bean and Rice Frittata
This quick and delicious Black Bean and Rice Frittata is the perfect weeknight dinner or a weekend breakfast/brunch. It comes together quick and is so good!
Ingredients
- 6 slices bacon sliced
- 1 small red onion diced (divided)
- 1 small green bell pepper diced
- 1 jalapeño seeded and diced
- 2 garlic cloves minced
- Kosher salt and coarse ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fresh oregano chopped
- 1 15-ounce can black beans, drained and rinsed
- 1 cup leftover cooked white rice
- 6 large eggs
- 1/2 cup whole milk
- Couple dashes hot sauce
- 1 pint cherry tomatoes halved
- 1 large avocado diced
- 1/4 cup fresh cilantro roughly chopped
- 1 lime juiced
- Crumbled queso fresco for topping
- Sour cream for serving
Instructions
- Preheat oven to 375°F.
- Place a 10-inch, heat-proof, skillet over medium high heat. Add the bacon and cook, stirring often, until crispy. Use a slotted spoon to remove onto a plate lined with paper towels. Discard all but 2 tablespoons of the bacon grease and then add in half the onion, the bell pepper, and jalapeño. Cook until starting to soften. Stir in the garlic, a large pinch of salt and pepper, cumin, cayenne and oregano. Cook for another 1 to 2 minutes to develop the flavor. Stir in the black beans, rice and the bacon.
- In a large bowl, whisk together the eggs, milk, a pinch of salt and pepper, and a couple of dashes of hot sauce. Pour into the skillet and give it all a gentle stir to evenly distribute. Transfer the skillet to the oven and bake until the center is no longer jiggly, about 18 to 20 minutes. Remove from the oven and let cool slightly.
- In the meantime, in a large bowl, stir together the remaining half of onions, tomatoes, avocado, cilantro, lime and salt and pepper. Place this mixture on top of the frittata, and sprinkle with queso fresco. Cut and serve with a dollop of sour cream. Enjoy!