Whip up a delicious, nutrient dense breakfast, brunch, or brinner in no time flat with this easy, complete meal recipe! (Also makes great leftovers reheated for lunch!)
Ingredients
1 medium onion
2 T. olive or avocado oil
2 avocados, nice and ripe (soft)
1 15 oz. can black beans
10 eggs (the bigger the better)
½ c. plain greek yogurt or full fat coconut milk
½ t. real salt
¼ t. pepper
¼ t. cumin
1 c. pepper jack cheese (or goat's cheese or cheddar or whatever you like)
Toppings: cilantro, salsa, and plain greek yogurt
Instructions
Preheat the oven to 350 degrees.
Finely chop the onion, dice the avocados, drain and rinse the black beans, and shred the cheese.
Heat a large, ovenproof skillet over medium heat.
Add the oil and swirl it around the pan to coat.
Add the onion and cook, stirring occasionally, until the onions are translucent and soft.
Meanwhile, crack the eggs into a large bowl, add the greek yogurt or coconut milk, salt, pepper, and cumin and whisk well to combine.
Once the onions are soft and fragrant, throw the beans and diced avocados on top. Then pour the egg mixture on top of the beans and avocados. Do not stir!
Place the skillet into the oven and bake for about twenty minutes. The eggs should not be jiggly when gently shaken. If they are, give it a few more minutes.
Once the frittata is in its no-longer-jiggly state, pull it out of the oven, throw the shredded cheese on top, and place it back in the oven for about 2 minutes just to melt the cheese a bit.
Carefully remove from the oven, run a silicon spatula around the edge to loosen it from the pan, and oh-so-carefully slide it out onto a plate.
Serve with the cilantro, salsa, and additional greek yogurt.
Recipe by sprinting spoon at https://www.sprintingspoon.com/avocado-black-bean-frittata/