This Southwest frittata is an easy, healthy and flavorful dish that will feed the whole family. It can be served for breakfast, lunch or dinner and even be made for meal prep.

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So much focus and attention is placed on Christmas dinner and dessert, but let’s not forget about Christmas breakfast! This Southwest frittata makes the perfect Christmas morning breakfast because it is healthy, filling but not too heavy and feeds the whole family.

I love this southwest twist on a traditional frittata, loaded with sautéed bell pepper and onion, scallions, cherry tomatoes and crumbly cotija cheese. It’s simply seasoned with chili powder and cumin but does not skimp on flavor.

I also love the fact that this frittata just so happens to adorn Christmas colors, with the red from the bell pepper and tomatoes and green from the scallions. Even my favorite toppings, sliced avocado, fresh cilantro and chunky salsa, fit the Christmas motif.

Not only is this southwest frittata a great option for Christmas morning but it makes a really great breakfast, lunch or dinner all year round. They are even perfect for meal prepping.

Ingredients

Eggs: we’re going to need a lot of eggs, 12 to be exact. We need a nice and thick frittata because this baby is loaded!
Red bell pepper: love the flavor, color and nutrients red bell pepper adds to this frittata.
Onion: the onion will be sautéed with the bell pepper until soft and fragrant.
Scallions: scallions add a nice pop of flavor a green color that compliments the red bell peppers for that ‘Christmassy’ feel.
Black beans: for some fiber, protein and carbohydrates to keep you fuller longer.
Tomatoes: the tomatoes get soft but not mushy when the frittata cooks in the oven.
Milk of choice: to add a touch of creaminess. Both regular milk and plant milk will work in this recipe.
Spices: we’re keeping the spices simple here with chili powder, cumin, salt and pepper.
Cotija: Cotija is a crumbly and salty Mexican cheese and I love the flavor it adds to this frittata. It can be found next to feta and other speciality cheeses in the grocery store.

Optional Toppings

I love the flavors in this frittata but the toppings are what make it fun and customizable. Some of my favorites are:

Crumbled cotija cheese
Chunky salsa
Sliced avocado
Chopped fresh cilantro
Minced red onion
Halved cherry tomatoes
Fresh jalapeños

Equipment

12 inch oven safe skillet (preferably cast iron)
Rubber spatula
Cutting board and knife
Measuring cups and spoons

Instructions

Preheat oven to 375°F.

In a large mixing bowl, combine eggs, milk and spices. Whisk until eggs are scrambled and the spices are incorporated, then stir in crumbled cotija cheese.

In a large cast iron or other oven safe pan, heat one tablespoon of avocado oil over medium heat. Add bell pepper and onions and sauté until soft, about 5 minutes.

Add chopped scallions, cherry tomatoes and black beans and cook one more minute. Pour the egg batter into the pan.

Give everything a good mix so everything is evenly distributed throughout the frittata. Allow frittata to cook 1-2 minutes on the stove, just until the edges start to set.

Place frittata in the preheated oven and bake for 20-25 minutes, just until the egg has set (the middle will be the last to set, so keep an eye on that).

Allow frittata to cool 5 minutes before cutting and serving. Top with your favorite toppings and enjoy.

What to Serve with Southwest Frittata

Breakfast meats such as bacon or sausage
Hash browns or home fries
Fresh fruit or fruit salad
Green salad
Toast

FAQ

What if I don’t have an oven safe pan?

No worries! You can transfer the sautéed veggies to a greased 9×13 inch pan, add the egg mixture, give it a stir and pop in the oven.

How do I store leftover frittata?

Allow frittata to cool and then store slices in air tight containers in the refrigerator for up to 4 days.

How do I reheat leftover frittata?

The best way to reheat leftover frittata is in the oven. Preheat oven to 350°F and place frittata on a parchment lined baking sheet.

Cook frittata for 10 to 15 minutes, or until warmed through.

How do I meal prep frittata?

You can make this recipe as directed, allow the frittata to cool completely, cut into 6 pieces and store pieces in air tight containers in the fridge until ready to eat.

Alternatively, you can make mini frittatas in a muffin tin.

Divide sautéed veggies and egg mixture evenly amongst muffin tins. Bake at 350°F for 13 to 15 minutes, or until the egg is set.

Substitutions and Variations

Veggies: you can mix up the veggies by adding green bell pepper or poblano, adding corn and/or green chiles.
Milk: to add creaminess to this frittata, you can add sour cream or plain yogurt instead of milk.
Cheese: If you can’t find cotija, use feta for a similar taste and crumbly texture. Or you can substitute an equal amount of shredded cheddar or Mexican cheese blend.
Add meat: if you want to add some extra protein to this recipe, reduce the black beans to 1/2 cup and add 1/2 cup cooked ground beef, turkey, chicken or chorizo sausage to the pan with the scrambled eggs.
Spice: add some heat with 1/2-1 minced jalapeño. Add it to the pan when you sauté the peppers and onions.

More Breakfast Recipes

If you make this Southwest frittata, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

two slices of frittata on plates with the pan of frittata to the left

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