Tex-Mex Frittata Recipe

This savory Tex-Mex Frittata is made with fluffy eggs, bell peppers, black beans, jalapeños, chili powder, and plenty of melted cheddar cheese. This recipe creates a satisfying, protein-packed dish that works as a perfect one-pan meal. It’s ideal for a weekend brunch or a quick weeknight dinner and generously serves 4 to 6 people.

Tex-Mex Frittata Ingredients

• 1 tbsp olive oil
• 1 red bell pepper, chopped
• 1/2 medium yellow onion, chopped
• 1 jalapeño, seeded and finely chopped (optional)
• 10 large eggs
• 1/4 cup milk or heavy cream
• 1 cup shredded cheddar or Monterey Jack cheese, divided
• 1 cup canned black beans, rinsed and drained
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• For Garnish: Fresh cilantro, sliced avocado, sour cream, or salsa

How To Make Tex-Mex Frittata

1. Preheat oven and prepare skillet: Adjust your oven rack to the middle position and preheat to 400°F (200°C). Heat the olive oil in a 10-inch oven-safe skillet (cast iron is ideal) over medium heat.
2. Sauté the vegetables: Add the chopped bell pepper and onion to the skillet. Cook, stirring occasionally, for 5-7 minutes until they are softened. Add the chopped jalapeño and cook for one more minute until fragrant.
3. Whisk the egg mixture: While the vegetables cook, crack the eggs into a large bowl. Add the milk, half of the shredded cheese (1/2 cup), chili powder, cumin, salt, and pepper. Whisk until the mixture is well combined and slightly frothy.
4. Combine ingredients in the skillet: Stir the rinsed black beans into the cooked vegetables in the skillet. Pour the egg mixture evenly over the top of the vegetables.
5. Cook on the stovetop: Let the frittata cook undisturbed on the stovetop for 2-3 minutes, just until you see the edges begin to set.
6. Bake the frittata: Sprinkle the remaining 1/2 cup of cheese over the top of the eggs. Carefully transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the eggs are fully set in the center and the top is lightly golden.
7. Rest and serve: Remove the skillet from the oven and let the frittata rest for 5 minutes. This helps it set for easier slicing. Cut into wedges and serve warm with your favorite toppings like cilantro, avocado, or salsa.

Recipe Tips

• Use an Oven-Safe Skillet: A frittata starts on the stovetop and finishes in the oven, so a single, oven-safe skillet is essential. A 10-inch cast-iron skillet works perfectly for this.
• Cook Vegetables First: Sautéing the vegetables before adding the eggs not only deepens their flavor but also removes excess moisture, preventing a watery frittata.
• Don’t Over-Whisk the Eggs: Whisk the eggs just until the yolks and whites are blended and the mixture is uniform. Over-whisking can incorporate too much air and result in a tough, spongy texture.
• Let It Rest Before Slicing: Allowing the frittata to rest for about 5 minutes after it comes out of the oven is crucial. It helps the eggs to set completely, making it much easier to cut clean, beautiful slices.

What To Serve Frittata

This Tex-Mex Frittata is a hearty meal on its own, especially when topped with avocado and a dollop of sour cream. For a complete brunch, serve it with a side of crispy home fries or a fresh fruit salad. For dinner, it pairs wonderfully with a simple mixed green salad with a lime vinaigrette or a side of warm tortilla chips and salsa.

How To Store Frittata Leftovers

• Refrigerate: Once the frittata has cooled completely, store leftovers in an airtight container in the refrigerator for up to 3 days. It’s delicious eaten cold, straight from the fridge, or gently reheated in the microwave.
• Freeze: Frittata can be frozen, but the texture of the eggs may change slightly. Wrap individual slices tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.

Tex-Mex Frittata Nutrition Facts

• Calories: 285 kcal
• Total Fat: 20g
• Saturated Fat: 9g
• Cholesterol: 350mg
• Sodium: 680mg
• Total Carbohydrate: 9g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 18g

Frequently Asked Questions

• How do I know when the frittata is fully cooked? The frittata is done when the edges are firm and slightly puffed, and the center is set. If you gently shake the pan, the center should have only a very slight jiggle. An inserted knife should come out clean.
• Can I use different vegetables or cheese? Absolutely! This recipe is very flexible. You can add corn, mushrooms, or spinach. For cheese, pepper jack would add a nice kick, or a simple Mexican blend would also work well. You could also add cooked chorizo or bacon for extra protein.
• What is the best skillet to use for a frittata? A well-seasoned 10-inch cast-iron skillet is the best choice because it distributes heat evenly and can go directly from the stovetop into the oven. If you don’t have one, any 10-inch oven-safe, non-stick skillet will work.
• Can I make this dairy-free? Yes. To make a dairy-free version, substitute the milk with an equal amount of unsweetened almond milk or another dairy-free milk alternative. Use your favorite brand of dairy-free shredded cheese.

Try More Recipes:

• Tex-Mex Meatball Soup Recipe
• Tex Mex Meatballs Recipe
• Tex-Mex Sausage Balls Recipe