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Mexican-inspired Frittata

Servings: 4

Ingredients

  • 1 Tbsp avocado oil olive oil, or ghee
  • 1 medium onion diced
  • 1 medium zucchini or yellow summer squash chopped
  • 1 cup cooked quinoa or brown rice
  • 1 x 15 oz can black beans rinsed and drained
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 5 large eggs lightly beaten
  • ¼ cup plain Greek yogurt or plain coconut yogurt
  • sea salt and ground black pepper
  • 1 cup shredded cheese

Topping Ideas:

  • chopped fresh tomatoes
  • thin sliced red onion
  • chopped fresh cilantro
  • fresh pico
  • sliced avocado
  • sliced jalapeños

Instructions

  • Preheat your oven to 375 degrees f.
  • Heat the oil in a large oven-safe skillet over medium heat.
  • Saute the onion and zucchini for 4 minutes.
  • Stir in the cooked quinoa or brown rice, black beans, cumin, and paprika. Cook for 3-4 minutes, stirring occasionally.
  • Meanwhile, in a mixing bowl, whisk the eggs really well with the yogurt and a pinch of sea salt and pepper.
  • Pour your egg mixture over the sauteed veggies and beans. Gently stir for a few seconds with a spatula.
  • Reduce the heat to a low and sprinkle with the cheese.
  • Transfer the entire skillet to your preheated oven and bake until the eggs are set and the cheese is melted, just a minute or two so keep an eye on it.
  • Garnish with your favorite toppings and serve while hot.
  • Enjoy!