Baked Mexican Frittata with Beans (gluten-free one tray bake)

Ingredients

• 8 Large Eggs (room temperature)
• 1 cup Red Bell Pepper (diced)
• 1 cup Tomatoes (diced, seed removed)
• 0.5 cup Yellow Onion (diced)
• 1 cup Black Beans (canned, drained and rinsed)
• 8 balls Bocconcini Cheese (torn into bite‑size pieces)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Extra Virgin Olive Oil (for drizzling after baking)
• 1 tablespoon Lime Juice (freshly squeezed)
• 4 slices Gluten‑Free Bread (toasted)
• 1 Avocado (ripe, sliced)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 350°F

2. Dice Vegetables

   Dice the red bell pepper, tomatoes, and yellow onion into roughly ½‑inch pieces.

   Time: PT5M

3. Prepare Black Beans

   Drain and rinse the canned black beans; pat dry with a paper towel.

   Time: PT2M

4. Mix Eggs and Fillings

   Crack the 8 eggs directly into a large mixing bowl, whisk until smooth, then add the diced vegetables, black beans, salt, and pepper. Stir to combine.

   Time: PT3M

5. Add Bocconcini

   Pull apart the bocconcini balls into bite‑size pieces and fold them into the egg mixture.

   Time: PT2M

6. Transfer to Baking Tray

   Lightly grease the baking tray with a little olive oil, pour the egg mixture in, spreading evenly. Sprinkle the grated Parmesan over the top.

   Time: PT3M

7. Bake Frittata

   Place the tray in the preheated oven and bake for 20 minutes, or until the edges are set and the center is just barely jiggle‑free.

   Time: PT20M

   Temperature: 350°F

8. Toast Bread & Slice Avocado

   While the frittata bakes, toast the gluten‑free bread slices and slice the avocado.

   Time: PT5M

9. Finish Frittata

   Remove the frittata from the oven, drizzle with the remaining olive oil and fresh lime juice, and add a final sprinkle of Parmesan if desired.

   Time: PT2M

10. Serve

    Slice the frittata into wedges, plate with toasted gluten‑free bread and avocado slices. Enjoy immediately or let cool for meal‑prep storage.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

26 g

Carbohydrates

45 g

Fat

22 g

Fiber

9 g