An image of the recipe to make the Black Bean and Roasted Red Pepper Mini Frittata

Black Bean and Roasted Red Pepper Mini Fritatta

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.
Course: Breakfast & Brunch
Cuisine: Mediterranean
Bean type: Black Bean
Nutrition attribute: Vegetarian
Collection: Chef Creation, Video
Servings: 12
Calories: 175kcal
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  • ½ cup Pecorino or parmesan cheese grated
  • 2 tablespoons flat-leaf parsley roughly chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh oregano chopped
  • 10 eggs beaten
  • ground black pepper to taste
  • 3 tablespoons bread crumbs
  • 3 tablespoons extra virgin olive oil
  • 1 yellow onion large, halved and thinly sliced
  • 1 Yukon gold potato peeled, ¼” dice
  • 1 cup black beans cooked
  • ½ cup red bell pepper roasted, in ¼” dice
  • Ricotta cheese whole milk ¾ cup


  • 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 ⅔ 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.


Serving: 1g | Calories: 175kcal | Carbohydrates: 10g | Protein: 10g | Fat: 10g | Saturated Fat: 3.5g | Cholesterol: 165mg | Sodium: 340mg | Potassium: 225mg | Fiber: 2g | Sugar: 2g | Calcium: 105mg | Iron: 1.5mg