Save This Avocado Black Bean Egg Frittata is my go-to for a weekend brunch that feels both energizing and comforting. The lush avocado, savory black beans, and fluffy eggs always make this dish the star of the table. A Tex-Mex twist means bold flavors without any complicated steps. If you crave something that's wholesome, vegetarian, and full of color, this recipe delivers every time.
I stumbled on this combo after a trip to the farmer's market and have loved surprising friends with the creamy avocado tucked inside every bite. Brunch just feels like a celebration when this comes out of the oven.
Ingredients
- Ripe avocado: diced for creamy pockets in every slice
- Black beans: choose canned beans with no added salt for convenience and protein
- Large eggs: fresh free-range eggs give best flavor and color
- Baby spinach: opt for lively green leaves not wilted for the freshest taste
- Red bell pepper: look for glossy skins which signal sweetness and crunch
- Red onion: pick a small one that feels firm for the right punch without overpowering
- Garlic: fresh cloves for true aroma and savoriness
- Feta cheese: optional but brings a tangy richness use good-quality feta if possible
- Whole milk: gives a silky texture to the eggs whole or 2 percent works best
- Olive oil: choose extra virgin for depth and healthy fats
- Ground cumin: adds a toasty earthy note go for fresh-ground if you can
- Smoked paprika: brings subtle smokiness Spanish varieties are my favorite
- Chili flakes: optional for a gentle kick
- Salt and black pepper: grind yourself for best flavor
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius so it is ready when the skillet moves from stovetop to oven
- Sauté the Vegetables:
- In a large oven-safe skillet add olive oil and heat over medium When the oil shimmers add red onion and bell pepper Cook for three to four minutes until softened but not deeply browned Stir occasionally and scrape up any fond that may form
- Bloom the Aromatics:
- Add minced garlic and ground cumin Stir continuously for one minute until fragrant This step wakes up the spices and intensifies the base flavor
- Wilt the Spinach:
- Add the chopped spinach to the skillet Pile it high it shrinks quickly Stir for about a minute until just wilted and bright green
- Combine with Black Beans and Seasonings:
- Add drained black beans Sprinkle in smoked paprika chili flakes if using salt and freshly ground black pepper Stir gently so beans stay whole and everything is mixed
- Prepare and Add the Eggs:
- In a mixing bowl whisk together eggs and whole milk until frothy Pour this mixture evenly over the skillet vegetables Use a spatula to nudge egg into any gaps
- Add Avocado and Cheese:
- Scatter diced avocado evenly over the skillet Add crumbled feta on top if using for a creamy and tangy finish
- Begin Setting on Stove:
- Place skillet back on stovetop Cook undisturbed for two to three minutes just until the edges start to set but the middle is still loose
- Bake until Set:
- Transfer skillet to the preheated oven Bake for fifteen to twenty minutes or until eggs in the center are fully set and puffed Do not overbake Cool slightly before slicing
- Serve:
- Cut frittata into wedges Serve warm or at room temperature
Save This recipe always reminds me of summer mornings when my whole family would gather for a late breakfast My favorite part is the creamy avocado which stays rich even after baking It was my little trick to entice everyone to the table
Storage Tips
Store leftover frittata in an airtight container in the fridge It stays fresh for up to three days For longer storage slice and wrap individual pieces then freeze Wrap well to prevent freezer burn Thaw overnight in the fridge before reheating gently Reheat in a low oven or microwave in short bursts to avoid drying out the eggs
Ingredient Substitutions
If you are dairy free skip the feta cheese and use plant-based milk instead No spinach on hand Any quick-cooking leafy green works like kale or arugula Try Monterey Jack or a mild cheddar if feta is not your thing Both melt beautifully
Serving Suggestions
Top with fresh cilantro a spoonful of salsa or a squeeze of lime for brightness Serve with a side of mixed greens or crispy skillet potatoes for brunch For gatherings let everyone customize with hot sauce or diced tomatoes at the table
Cultural and Seasonal Notes
This frittata takes inspiration from Tex-Mex flavors using creamy avocado and beans which are Texan staples Eggs connect us to breakfast traditions everywhere In spring and summer I love to add fresh cherry tomatoes or local greens Come fall roasted sweet potato bits make a sweet hearty swap in
Save Enjoy this Avocado Black Bean Egg Frittata warm with your favorite toppings or chilled for a quick meal. It's sure to bring comfort and bold flavor to any brunch or busy day.
Recipe Guide
- → Can I make this dish dairy-free?
Yes, simply omit feta cheese and use a plant-based milk alternative for a dairy-free option.
- → What size skillet should I use?
A 10–12 inch oven-safe skillet works best to ensure even cooking and easy slicing.
- → Can I add other vegetables?
Absolutely. Try adding mushrooms, tomatoes, or zucchini for extra flavor and nutrition.
- → How do I know when the eggs are set?
The frittata is done when the eggs are fully set in the center and lightly golden on top after baking.
- → How should I store leftovers?
Cool completely, then refrigerate in an airtight container. Enjoy cold or gently reheat as desired.
- → Is this suitable for meal prep?
Yes. Slice and store in portions for easy, protein-packed breakfasts throughout the week.