Name: Cheesy Tortilla, Black Bean & Corn Frittata with Pico de Gallo
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (398 ml) cans black beans; 1 (227 g) block cheddar cheese; 1 small bunch cilantro; 18 eggs; 1 ½ cups frozen corn; 3 cloves garlic; 3 green bell peppers; 1 ½ jalapeño peppers; 1 ½ limes; 6 small corn tortillas; 3 tomatoes; 1 ½ medium yellow onions; black pepper; chili powder; cumin, ground; extra virgin olive oil; salt

Cheesy Tortilla, Black Bean & Corn Frittata with Pico de GalloCheesy Tortilla, Black Bean & Corn Frittata with Pico de Gallo — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (398 ml) cans black beans

1 (227 g) block cheddar cheese

1 small bunch cilantro

18 eggs

1 ½ cups frozen corn

3 cloves garlic

3 green bell peppers

1 ½ jalapeño peppers

1 ½ limes

6 small corn tortillas

3 tomatoes

1 ½ medium yellow onions

black pepper

chili powder

cumin, ground

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Juice limes into a medium bowl. Small dice tomatoes and add to the bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs of jalapeños with a spoon. Finely dice and add to the bowl with the lime juice. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

Shave cilantro leaves off the stems; discard stems and mince the leaves. Place half in the bowl with the lime juice; set the other half aside in a large bowl.

Peel and mince onion; add ⅓ of the onion to the bowl with the lime juice. Season with salt and stir to combine the pico de gallo. Set aside.

Seed and slice bell peppers into thin strips. Peel and mince garlic.

Preheat a large ovenproof skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add remaining onion, bell pepper, garlic, corn, and spices to the skillet. Cook, stirring often, until veggies are soft, about 8 minutes.

Meanwhile, preheat oven to broil on high and position rack under the broiler.

Grate the cheddar.

Add eggs, salt, pepper, and half the cheese to the large bowl with the cilantro; whisk to combine.

Drain and rinse the beans in a colander. Cut or tear tortillas into bite-sized pieces. Add both to the skillet with the veggies and stir to combine. Continue to cook until heated through, 3-4 minutes, then spread out evenly in the skillet.

Reduce heat to medium-low and pour in the egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but the top is still runny, 7-9 minutes.

Sprinkle frittata with the remaining cheese. Place skillet in the oven and broil until the top is set, 2-3 minutes.

Cut the frittata into wedges and divide between plates. Serve with pico de gallo on the side and enjoy!

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