Mexican frittata

Total Time
25 min
15 min
10 min
Frittatas are versatile. They are delicious served for any meal of the day, but are easy enough to become a regular part of your weeknight dinner rotation. This one-skillet dish gets some heft from white beans that are stirred into the egg mixture. Use cannellini (also known as white kidney beans), Great Northern beans, or navy beans. You can also use black beans, a favorite in Mexican cuisine. Amp up the Mexican flavors a bit more by stirring garlic powder, paprika, or cayenne pepper into the egg mixture. Frittatas start on the stovetop but finish in the oven, so be sure to use an ovenproof or cast-iron skillet when making them.



4 large egg(s)

Fat free skim milk

½ cup(s)

Ground cumin

1½ tsp

Black pepper

¼ tsp

Canned white beans

15 oz, rinsed and drained

Canned diced green chiles

4½ oz

Canned diced tomatoes

14½ oz, with green peppers and onions

Shredded reduced fat Mexican-style cheese

¾ cup(s)

Olive oil

2 tsp


  1. Preheat broiler.
  2. In a large bowl, whisk together eggs, milk, cumin, and pepper. Stir in beans, tomatoes, chiles, and 1/2 cup cheese.
  3. Heat oil in a large, oven-proof skillet over medium heat. Add egg mixture and cook until almost cooked through to surface, frequently smoothing top with back of a spoon, about 5 minutes.
  4. Place skillet under broiler and cook until top is cooked through, about 1 to 2 minutes. Sprinkle top of frittata with remaining 1/4 cup cheese; return skillet to broiler. Broil until cheese is golden, about 1 minute.
  5. Slice frittata into 4 equal wedges and serve warm or at room temperature.