Mexican frittata with black beans
Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Spiced egg frittata packed with beans and veggies, topped with sliced tomato and served with avocado salsa.
1. Set oven to 220ºC. 
Slice spring onions, capsicums and 1 tomato.

2. Heat a frypan over medium heat with 1/2 tbsp oil. Add spring onions, capsicums, 2 tsp cumin and 1 tsp paprika. Cook for 3 minutes. Add drained beans and cook, stirring, for a further 2 minutes. Season with salt and pepper.

3. Grease (or line) an oven dish with 1 tbsp oil. Transfer cooked vegetables and beans to oven dish and layer over sliced tomato. Whisk eggs with 1/2 cup water (or milk) and pour over vegetables. Bake in oven for 20-25 minutes, or until golden and set.

4. Dice avocado and remaining tomato. Chop coriander and toss together with 1/2 tbsp red wine vinegar and 1 tbsp olive oil.

5. Place Turkish pizza base in oven for 5 minutes to toast. Slice into triangles.

6. Slice frittata and serve with salsa and Turkish pizza base.

Notes:
You can also cook the frittata on the stove in the frypan if you have a lid. Heat bread in the oven for 5 minutes if desired.



Serve with a squeeze of lime if you have any.

Gluten-friendly option - bread is replaced with GF bread.
spring onions 1/3 bunch
red capsicum 1
green capsicum 1
tomatoes 2

black beans 400g

pastured eggs 6-pack

avocado 1
coriander 1/2 packet

turkish pizza base 1

From your pantry:
olive + oil (for cooking), salt, pepper, ground cumin, smoked paprika, red wine vinegar