Mexican Pasta Frittata
This recipe was contributed by Meme Inge from Living Well Kitchen, as part of the Healthy Aperture blogger partnership.
Mexican Pasta Frittata
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 Servings
Ingredients
- 1 1/2 tsp olive oil divided
- 2 onions diced (about 2 1/2 cups)
- 2 bell peppers diced (about 2 1/2 cups)
- 1 serrano pepper minced (about 1 TBSP)
- 1 clove garlic minced (about 1 tsp)
- 1/4 tsp salt
- 6 large eggs
- 1 cup 2% or whole milk
- 15 oz can black beans drained & rinsed (about 1 1/2 cups)
- 3 cups cooked pasta about 4 oz pasta
- 4 oz cheese grated (about 1 cup)
- sliced avocado
- salsa
Instructions
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Preheat oven to 350*F.
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Heat 1 teaspoon olive oil in a large skillet. Sauté diced onions and bell peppers until soft, about 10 minutes. Stir in minced peppers, garlic, and salt. Remove from heat.
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In a bowl, whisk together eggs and milk. Stir in black beans and pasta. Slowly add in the cooked veggies so they don’t cook the eggs.
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Grease a 13×9 inch baking dish with remaining 1/2 teaspoon olive oil. Pour pasta-egg mixture into baking dish. Transfer baking dish to preheated oven.
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Bake for 20 minutes, and sprinkle with cheese. Bake another 15-20 minutes until cheese is bubbly and frittata is cooked through. Serve with salsa and avocados if desired.
Recipe Notes
*You can use any leftover cooked pasta. You’ll use about 4 ounces (before cooking) or about 3 cups cooked pasta.
*If using uncooked pasta for this dish, cook pasta first before sautéing the veggies. Slowly add in freshly cooked pasta, so it doesn’t cook the eggs before transferring to a baking dish.
