This hearty vegetarian frittata recipe hits the spot, and is so full of creamy Southwestern flavor! Try this one pan black bean, tomato, and spinach frittata on your next Meatless Monday.
Course dinner
Cuisine cast iron skillet
Keyword black beans, cast iron skillet, eggs, frittata, meatless monday, vegetarian
Heat olive oil in a 12" cast iron skillet over medium heat for one minute. Add onion and saute for one minute. Stir in garlic and tomatoes and cook for another 3 minutes, stirring occasionally.
Stir in black beans, chipotle(s), and spinach and continue to cook over medium heat until spinach is wilted and dark green, stirring occasionally.
While the beans and veggies are sauteing, whisk the eggs, sour cream, smoked paprika, sea salt, and pepper together in a large bowl until well blended and frothy.
Spread the bean, tomato, and spinach mixture evenly across the bottom of the skillet. Pour the egg mixture into the skillet over the beans.
Turn off the heat under the pan, and top the eggs evenly with shredded cheese.
Increase the heat under the pan to medium-high and continue cooking undisturbed until the edges just start to set (about three minutes).
Move the skillet into the oven and bake the frittata at 400 degrees for 14 minutes, or until set.
Broil on high for another two minutes to brown, then let the pan sit for at least five minutes before slicing.
Optional: Top with avocado, more sour cream, salsa, cilantro...
Notes
I used two chipotle peppers in my frittata. Drop that down to one if you prefer a little less of a kick.