Veggie-Loaded Breakfast Frittata

This veggie-loaded breakfast frittata is a protein-packed, veggie-forward meal that's perfect for a weekend brunch or a quick weekday breakfast. It's easy to make and can be customized to your liking. Simply sauté your favorite veggies in a skillet, then pour over a mixture of eggs and cheese. Bake until set and golden brown, and you're good to go!

The frittata is a versatile dish that can be traced back to ancient Rome. It was originally made with eggs, cheese, and meat, but over time, it has evolved to include a variety of ingredients. This particular frittata is inspired by the classic Italian dish, but it has been updated with a modern twist. The black beans and corn add a bit of sweetness and texture, while the cheddar cheese provides a rich and gooey flavor. This frittata is a hearty and delicious way to start your day.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1/2 cup shredded cheddar cheese
• 6 eggs

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, and red bell pepper and cook until softened about 5 minutes.
3. Stir in black beans, corn, and cheddar cheese.
4. In a separate bowl, whisk together eggs.
5. Pour egg mixture into the skillet and cook until set, about 5 minutes.
6. Transfer skillet to the oven and bake until the frittata is set and golden brown, about 15 minutes.
7. Let the frittata cool slightly before slicing and serving.

Why It Works

• The combination of eggs, cheese, and veggies provides a complete protein profile.
• The black beans and corn add sweetness and texture.
• The cheddar cheese provides a rich and gooey flavor.
• The frittata is easy to make and can be customized to your liking.