This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives. To download a Spanish translation of this recipe click here. Print Ingredients 1/2 cup Pecorino or Parmesan cheese, grated 2 Tbsp. flat-leaf parsley, roughly chopped 1 tsp. kosher salt 1 tsp. fresh oregano, chopped 10 eggs, beaten Ground black pepper, to taste 3 Tbsp. bread crumbs 3 Tbsp. extra virgin olive oil 1 yellow onion, large, halved and thinly sliced 1 Yukon gold potato, peeled, ¼” dice 1 cup black beans, cooked 1/2 cup red bell pepper, roasted, in ¼” dice Ricotta cheese, whole milk ¾ cup Number of Servings : 12 Serving Size: 1 frittata This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives. To download a Spanish translation of this recipe click here. Directions In a large bowl, whisk together ¼ cup of the pecorino (or parmesan), parsley, ½ teaspoon of salt, oregano, and eggs. Season with black pepper and set aside. Spray a muffin tin with vegetable spray and coat each with some bread crumbs. Add about 1 teaspoon of the grated cheese to each muffin. Preheat an oven to 350°F. For the potato bean mixture: Heat the oil in a sauté pan over medium-high heat. Add the onions and cook for 3 to 4 minutes until soft and just starting to color. Add potatoes, and remaining salt, and cook, stirring occasionally, until lightly browned and soft, about 15 minutes. Remove from the heat and place in a large bowl. Add the cooked black beans and red peppers and stir to combine. For the muffin tins: Spoon about 2 tablespoons of the bean mixture into each muffin cup, then top with 1 tablespoon of the ricotta, and sprinkle each with the remaining pecorino cheese. Stir the egg mixture again and pour into each muffin cup 2/3 of the way up the sides. Place the muffin pan in the preheated oven and cook for 10 minutes, or until the center is set. Remove from the oven and cool for 5 minutes. Run a rubber spatula around the edges of each cup and remove from the muffin pan. Recipes developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.