You will need an oven-proof or cast iron skillet for this recipe.
Preheat the oven to 450 degrees.
- 6 large eggs
- 4 oz grated cheese (preferably raw milk cheddar)*
- 1/2 cup milk (preferably raw milk or organic whole milk)
- 1 medium onion, diced
- 2 cloves fresh garlic, pressed
- 1 can (15oz) Black Beans, rinsed and drained
- 2 small tomatoes, diced (1 sliced & 1 diced)
- 1 Jalapeño (diced)
- 1 t Olive oil
- 1 T Butter
- 1t Salt
- ¼ t fresh ground pepper
- 1 t Chili Powder
- ½ t Cumin
Sauté onion, jalapeño, and garlic in one tablespoon butter over medium-high heat until they are softened (about 5 minutes)
Then add black beans and 1 teaspoon olive oil along with chili powder and cumin; stir occasionally and continue to simmer on low for another five minutes.
In the meantime, whisk eggs with milk and then add in about 2/3 of the cheese and the diced tomatoes; season with salt and pepper.
Once the onion and bean mixture are ready, stir well and arrange evenly in the skillet. Pour the egg mixture evenly in the skillet and lightly distribute ingredients with a fork -- if necessary (do not stir). Place skillet in the oven and bake for about 10 minutes or until frittata is almost set.
Remove from oven; arrange the sliced tomatoes and sprinkle the remaining cheese on top. Return skillet to the oven and finish under the broiler until the cheese on top is browned and bubbly.
Cut into wedges to serve! It's super delicious with sour cream on the side.
As always, bon appétit!