A dish that combines a complete Mexican-style breakfast into one tidy and verdant package. Perfect for cocktail hour, especially when served next to the Green Demon cocktail from Shaker & Spoon's Vodka Brunch Box 2.

NOTES: If you don't like things too spicy you can de-seed and de-rib your jalapeno or use tamed/mild pickled jalapenos. Flattening the beans may seem odd, but it did help to keep them suspended throughout the frittata. In the first test round we didn't flatten and they sunk to the bottom—still lovely and delicious so skip that step if you want to save on dishes. This recipe serves 8, has a prep time of 20 mins, and a cook time of 30 mins. 

INGREDIENTS

10 eggs
1.5 cups shredded sharp cheddar
8 oz. canned black beans, rinsed & drained
2 stalks of green onion, sliced
1 fresh jalapeno, sliced 
A small handful of cilantro, chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh black pepper

TO GARNISH

1/2 cup pico de gallo or salsa
1/2 cup sour cream

 

INSTRUCTIONS

Put cast iron or oven-safe skillet into oven as it preheats to 350 degrees

1. Whisk together eggs, green onion, and cilantro in a large bowl and set aside

2. Gently crush black beans between two plates to flatten. This will keep them from all sinking to the bottom of your frittata

3. Add shredded cheese & beans to egg mixture and whisk to combine

4. Remove the preheated skillet from the oven and coat with non-stick cooking spray 

5. Place the jalapeno slices on the bottom of the skillet and gently cover with egg mixture

6. Bake for 30 mins at 350 degrees 

7. Let cool for 20 mins and then turn the frittata out onto a serving dish

8. Top with sour cream and your favorite salsa & enjoy!

 

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