Black Bean, Red Pepper, Spinach and Feta Frittata
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recipe by Gina Hughes https://www.thepassionatepantry.com.au
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- Total Time
- 50mins
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- Serves
- 6
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- Calories
- 420
If you don’t have black beans you can use any bean you like (chick peas work well), but the color of the black beans really does look gorgeous again the yellow of the eggs, the green of the spinach, and the red of the pepper. Leftovers are fabulous cold the next day for either brekkie or lunch and will keep well for three days in the fridge.
Inspired by: https://www.thepassionatepantry.com.au/black-bean-red-pepper-spinach-feta-frittata/recipe updated 3 Sep 2021
Ingredients
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- Red onion
- 1
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- Garlic clove
- 3
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- Red bell pepper
- 2
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- Black pepper
- as needed
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- Spring onion
- 4
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- Tinned black beans
- 425 g
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- Coriander
- as needed
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- Egg
- 480 g
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- Single cream
- 120 g
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- Olive oil
- 3 tablespoons
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- Ground turmeric
- 1 teaspoon
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- Red pepper flakes
- 1 teaspoon
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- Sea salt
- 1 teaspoon
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- Baby spinach
- 60 g
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- Feta cheese
- 200 g
Tools
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Oven
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Skillet pan
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Medium bowl
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Large cast iron skillet
Step preview
- Pre-heat oven - 190°C, middle rack
- Add egg and single cream to a clean medium bowl
- Combine then set aside
- Add olive oil to a clean large cast iron skillet
- Heat - medium-low heat
- Add red onion, garlic clove and red bell pepper to the large cast iron skillet
- Sauté until softened - 20 min
- Add ground turmeric, red pepper flakes, sea salt and black pepper to the large cast iron skillet
- Cook - 2 min
- Add spring onion and baby spinach to the large cast iron skillet
- Cook while stirring occasionally - 2 min
- Stir in tinned black beans to the large cast iron skillet
- Pour content of medium bowl into large cast iron skillet
- Cook until just set without stirring - approx 5 min
- Sprinkle with feta cheese
- Bake until set - approx 10 min, 190°C, middle rack
- Let rest - 10 min
- Sprinkle with coriander
- Loosen
- Serve