Skillet Frittata with Black Beans & Feta

A protein-packed, vibrant frittata combining fluffy eggs, savory black beans, and tangy feta cheese, quickly cooked in a skillet and finished in the oven. Served alongside a fresh green salad and store-bought garlic bread for a satisfying and easy meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $4.08/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• High-Protein
• Pescatarian

Tags

• one-pot
• quick
• bake
• sauté
• healthy
• savory

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 1 green bell pepper (medium, diced)
• 2 clove garlic (minced)
• 12 eggs (large)
• 0.25 cup milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 can black beans (15-ounce, rinsed and drained)
• 0.5 cup feta cheese (crumbled)
• 2 tablespoon fresh parsley (chopped)
• 5 ounce mixed greens
• 1 cup cherry tomatoes (halved)
• 0.5 cup cucumber (sliced)
• 0.25 cup salad dressing (store-bought)
• 1 garlic bread (store-bought)

Instructions

1. Preheat your oven to 375°F. If using store-bought garlic bread, place it in the oven according to package directions during the last 10-15 minutes of frittata cook time.
2. In a 10-inch oven-safe skillet (preferably cast iron), heat 1 tablespoon olive oil over medium heat. Add the diced yellow onion and green bell pepper and cook for 5 to 7 minutes, until softened.
3. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the rinsed and drained black beans.
4. In a large bowl, whisk together the 12 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly frothy.
5. Pour the egg mixture over the vegetables and black beans in the skillet. Sprinkle the 1/2 cup crumbled feta cheese evenly over the top.
6. Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the frittata is set and lightly golden around the edges.
7. While the frittata bakes, prepare the side salad: In a medium bowl, combine the 5 ounces mixed greens, 1 cup cherry tomatoes, and 1/2 cup cucumber slices. Drizzle with 1/4 cup store-bought salad dressing just before serving.
8. Once cooked, remove the frittata from the oven. Let it rest for a few minutes before slicing into 5 equal portions. Garnish with chopped fresh parsley, if desired. Serve immediately with the side salad and warm garlic bread.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the microwave or oven. For a spicier kick, add a pinch of red pepper flakes with the garlic.

Nutrition (per serving)

• Calories: 440
• Protein: 21.8 g
• Carbohydrates: 42.5 g
• Fat: 20.3 g
• Fiber: 5.2 g
• Sodium: 890 mg
• Saturated Fat: 8 g
• Sugar: 7 g
• Cholesterol: 410 mg