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Mexican Frittata

I love this Mexican inspired frittata for the perfect make-ahead meal prep breakfast! Plus, it can double as a fantastic brunch recipe for the weekend.

Mexican High Protein Frittata with a dollop of sour cream

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One of the best things about this Mexican Frittata recipe is that it's a high protein breakfast option, packed with black beans, bacon and eggs.

It's also loaded with veggies and contains carbs so you really don't need much else to keep you full until lunch.

Check out some other delish breakfast and brunch recipes:

Mexican Frittata

Makes 4 servings

What you'll need:

1/2 lb. bacon, diced

1 small onion, diced

1 red bell pepper, diced

3 scallions, thinly sliced, white & green parts separated

1 tsp ground cumin

1/2 tsp chili flakes

1 - 14 oz. can black beans, drained & rinsed

1 cup frozen or canned corn

Salt & pepper, to taste

1/3 cup chopped cilantro, divided

5 eggs, whisked

1/3 cup sour cream, for serving


Add diced bacon to a cold non-stick skillet over medium heat. Cook the bacon until browned and crisp. Remove the bacon from the skillet with a slotted spoon, leaving the oil in the skillet. Set bacon aside. Add diced onion and red bell pepper to the pan and cook until the onion is translucent. Add the white and light green part of the scallions to the pan along with 1 tsp cumin and 1/2 tsp chili flakes, cook for 1 minute. Add the black beans and corn to the pan and cook for 2 minutes, then season with salt and pepper. Return the cooked bacon to the skillet, along with 1/4 cup chopped cilantro. Pour 5 whisked eggs evenly into the skillet. When you notice the sides starting to set cover the skillet and cook for 8-12 minutes, or until the centre is set. If the egg starts to bubble, turn down the heat.

To serve: Garnish with remaining dark green scallions and 1 tbsp of chopped with cilantro. Slice, and serve with a dollop of sour cream.

Enjoy, my friends!

Chef Jill's Signature



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