How to Make Mexi-bean frittata

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Healthy Food Guide

  • Yield: 4 to 6 Servings
  • Cooking Time: 40 Minutes


How to Make It
  1. Preheat oven to 180°C. Bring a small saucepan of water to the boil over high heat. Cook sweet potatoes for 6–8 minutes, or until tender when pierced with a skewer. Drain. Cut into wedges.
  2. Heat oil in a medium cast-iron or ovenproof frying pan over medium heat. Cook corn and capsicum, stirring, for 5–7 minutes, or until the capsicum is almost tender. Add sweet potato, black beans and ground coriander. Cook, stirring, for 2–3 minutes.
  3. Meanwhile, whisk the eggs and milk together in a large jug. Season well with cracked black pepper, to taste.
  4. Pour the egg mixture into the bean mixture and cook for 2–3 minutes, or until frittata is beginning to set around the edges. Scatter with half of the coriander leaves. Place in oven. Bake frittata for 15 minutes, or until golden and just set.
  5. Top the frittata with avocado, chilli and coriander leaves. Slice and serve with salad leaves.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
500 kcal
Calories from Fat:
196.2 kcal
% Daily Value*
Total Fat
21.8 g
Trans Fat
0.0 g
335 mg
38.8 g
Dietary Fiber
15.8 g
15.4 g
28.7 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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