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5 from 4 votes

Taco frittata

A simple bean and veggie frittata with tons of taco-inspired flavour! Don't forget the toppings!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main meal
Cuisine: Italian, Mexican
Servings: 4 people
Author: Becca Heyes


  • 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)
  • Salt
  • 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.


For an even easier dish, you can replace the individual spices with a tablespoon or two of your favourite taco spice mix.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg