Red Eggs and Black Bean Frittata

24 Feb

This is also known as “there’s nothing in the fridge but I’m hungry after my run.” A weekend up north meant that our fridge was pretty barren. But a run with my running group meant that I needed protein, and not in the form of a cold protein shake (it was 30 degrees out!).

Our weekend included trips to several breweries 🙂

So, with a couple eggs, some spicy ingredients, and the always-stocked canned black beans, I whipped up this filling, tasty and healthy frittata. The “red” eggs get their color from hot pepper paste, and the black beans replace the ham in the classic Dr. Seuss combo Green Eggs & Ham. Cute, right?

Red Eggs and Black Bean Frittata |

The beauty of this recipe is how it cooks up. A little prep work and stovetop cooking, and then you can transfer it to the oven to finish. I normally enjoy a hot shower while dinner bakes, so that I’m clean, warm and relaxed to properly enjoy my post-run meal. How do you warm up and refuel after hitting the pavement in cold weather?

Red Eggs and Black Bean Frittata

Serves 3

  • 1 tsp olive oil
  • 1 can black beans, rinsed and drained
  • 5 eggs
  • 5 tbsp milk
  • 1 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1 tbsp Panca Hot Pepper Paste
  • salsa and plain Greek yogurt, to serve

Preheat oven to 375.

Heat the oil in an oven-proof skillet over medium-high. Cook the black beans 5 minutes.

In a bowl, whisk together the eggs, milk, spices and pepper paste. Use more or less of the hot pepper paste as your tastes desire.

Spread the beans in an even layer on the bottom of the pan. Slowly pour in the egg mixture. Cook on medium for 5 minutes to begin developing a crust.

Transfer skillet to the middle rack of the preheated oven. Bake for 15 minutes, or until it begins to puff up on top. Bake for 15 minutes, or until it begins to puff up on top.

Remove (carefully!) and let cool a couple minutes before cutting into 6 wedges.

To serve, layer one wedge on a plate, spread on the salsa, layer a second wedge, and then dollop with plain Greek yogurt.

Leftovers? Let the rest cool completely and store in an airtight container, up to 3 days. This totally works as a quick re-heat breakfast during the week

Red Eggs and Black Bean Frittata |


One Response to “Red Eggs and Black Bean Frittata”

  1. Diana Bauer February 24, 2016 at 8:13 am #

    That looks so Friggin’ good! Gotta make this for after teaching Zumba! Thanks for the beans/ham swap idea!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: