Mini Mexican Frittatas

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, September 2011


Cooking spray, as needed
1 can black beans, rinsed and drained
1 red bell pepper, diced
6 eggs
½ cup fat-free half and half
¼ cup chopped green onion
½ t. ground cumin
¼ t. chili powder
¼ t. salt
½ cup grated sharp cheddar cheese


Preheat oven to 350°F. Lightly coat one 12-cup muffin tin with cooking spray. Arrange beans and bell pepper evenly in each muffin tin. In medium mixing bowl, beat eggs, half and half, green onion, cumin, chili powder and salt. Ladle egg mixture into each tin, just even with rim; sprinkle with cheese. Bake for 20-25 minutes. Let stand for 5 minutes. Remove from muffin cups.


12 servings


Breakfast, Chef & Child

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