I thought about naming this recipe 'fajita frittata', but I thought that was just a little too much of a mouthful, even for me (though I have now got a great idea for a tongue twister...). So taco frittata, it is! I tend to put very similar ingredients in both my fajitas and my tacos, so either way works. It's basically a veggie and bean taco, in frittata form - I do love giving an old favourite a revival in a completely new form!
This taco frittata is simple, but so so effective, and the flavours are gorgeous. Best frittata I've made in years.
The frittata itself is fairly simple - it starts with onions and peppers, cooked slowly in a pan until they're soft and sweet. Add some black beans, and some spices for that gorgeous taco flavour. I used smoky paprika, earthy cumin, and some cayenne for spice... but you could easily just use a pre-mixed taco powder if you prefer.
Then it's time for the cheesy egg mixture. I love to mix the grated cheese right through the egg rather than just sprinkling it on top - that way the flavour gets right through and gives an even cheesier tasting frittata.
And to top off the simple taco frittata - toppings! Just like any good taco should have. I added shredded lettuce, tomato, corn, and some roughly crumbled tortilla chips for that taco crunch. Other great options: avocado / guacamole, sour cream, jalapeños, fresh coriander (cilantro), or whatever else you fancy.
The toppings take a simple bean and veggie frittata (which, don't get me wrong, is completely delicious in its own right) up a notch to become a really irresistible dinner. It's pretty healthy overall, but the crumbled tortilla chips do make it feel a bit special and add that extra bit of texture!
Now, what else can I reimagine in frittata form? Or in taco form?! Hmm, I wonder what a frittata taco would look like...
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- 1 tablespoon oil
- 2 bell peppers, sliced (I used green and yellow but red would be even better!)
- 1 medium onion, sliced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon cayenne chilli pepper
- 120 g cooked black beans (~ ¾ cup, or ½ a drained 400g tin)
- 6 eggs, lightly beaten
- 100 g cheddar cheese, grated (~ 1 cup when grated)
- Black pepper
- To serve, your choice of: shredded lettuce, corn, diced tomato, avocado, guacamole, crumbled tortilla chips, sour cream, jalapeños, etc.
- Heat a dash of oil in a frying pan, and add the sliced peppers and onion. Cook over a medium-low heat until soft and sweet - at least 5 minutes. Add the spices and black beans, and cook for a few more minutes. Arrange the veggies so they're consistently distributed across the pan.
- In a mixing bowl, combine the eggs, grated cheese, and a good pinch of salt and pepper. Pour the mixture over the vegetables in the pan. Cook over a medium-low heat for a few minutes. Then place the pan under a grill (broiler) on a medium heat for another few minutes. Alternate between the hob and grill a couple more times until the frittata is cooked all the way through.
- Serve with your choice of taco-style toppings - I used shredded lettuce, diced tomato, corn, and crumbled tortilla chips.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ¼ of the frittata, not including toppings.