This recipe was contributed by Meme Inge from Living Well Kitchen, as part of the Healthy Aperture blogger partnership.

Directions:

  1. Preheat oven to 350*F.
  2. Heat 1 teaspoon olive oil in a large skillet. Sauté diced onions and bell peppers until soft, about 10 minutes. Stir in minced peppers, garlic, and salt. Remove from heat.
  3. In a bowl, whisk together eggs and milk. Stir in black beans and pasta. Slowly add in the cooked veggies so they don’t cook the eggs.
  4. Grease a 13×9 inch baking dish with remaining 1/2 teaspoon olive oil. Pour pasta-egg mixture into baking dish. Transfer baking dish to preheated oven.
  5. Bake for 20 minutes, and sprinkle with cheese. Bake another 15-20 minutes until cheese is bubbly and frittata is cooked through. Serve with salsa and avocados if desired.

Notes:

*You can use any leftover cooked pasta. You’ll use about 4 ounces (before cooking) or about 3 cups cooked pasta.

*If using uncooked pasta for this dish, cook pasta first before sautéing the veggies. Slowly add in freshly cooked pasta, so it doesn’t cook the eggs before transferring to a baking dish.

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