• Skip to main content
  • Skip to primary sidebar

Forks and Folly

Food. Fun. Fun with your Food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • Home
  • About
  • Food
  • Folly
    • Crafting
    • Decor
    • Fitness
    • Lifestyle
  • F&F Series
    • Kitchen Stories
    • 52 Weeks of Sweets
    • F&F Around the World
  • Collaborate
  • Contact

May 28, 2017 Breakfast

Spicy Southwest Veggie Frittata Recipe

Banish the bland with this Spicy Southwest Veggie Frittata recipe.  Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

Although I’m usually a stickler for habit in the mornings, on the weekends I like to break out of my breakfast rut.  When my husband is in charge of breakfast, that means waffles or if I’m really lucky, doughnuts from a local shop.  If I’m in charge of breakfast, it’s frittata time.

I love making frittatas.  They the perfect way to use whatever ingredients you have on hand, and they are easy to make and perfectly hearty.  Not so much to weigh you down, but filling enough to get me through the rest of the morning with enough energy to handle my family of five.

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

Frittatas, which are just a fancy name to get us out of having enough skills to flip an omelette, are the perfect base for bold flavors like RO*TEL.  RO*TEL has enough zest to kick up every breakfast, lunch, dinner and, snack!  It’s time to banish the bland and bring the bold to breakfast with this Southwest Veggie Frittata recipe!

Southwest Veggie Frittata

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

Preheat the broiler to low.  Prep all your ingredients, so they are ready to go!  You’ll want to finely chop on red pepper, green pepper, jalapeno and onion.  Slice 6 ounces of mushrooms.  Drain the black beans and open up your RO*TEL.  In a medium pitcher, whisk the eggs with the milk and salt and pepper to taste.

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

Bring a large cast iron skillet to medium high heat.  Add in olive oil.  Toss in the onions and peppers, and cook for 5 minutes, stirring occasionally.  Add in the mushrooms and continue cooking and stirring until the mushrooms have released their moisture and they begin to brown.

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

Pour in the drained beans and the RO*TEL.

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

Continue cooking for a few minutes, then pour in the egg mixture.

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

Reduce the heat to medium low.  Once the mixture begins to bubble, sprinkle with cheese and place under the broiler in the top-third of the oven.

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

When the eggs are set and the cheese is melted and golden, remove from heat and sprinkle with parsley and hot sauce, if desired.

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

Allow it to rest at least five minutes before slicing.  Enjoy warm or at room temperature…. it’s fiesta time!

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

Southwest Veggie Frittata

Yield: 4-6 servings

Banish the bland with this Spicy Southwest Veggie Frittata recipe.  Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

Ingredients

  • 1 red bell pepper, seeded and chopped
  • 1 green pepper seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 1 onion, chopped
  • 8 oz. mushrooms, sliced
  • 1 can of black beans, drained
  • 1 can of RO*TEL diced tomatoes
  • 8 eggs
  • 1/3 cup milk
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup cheese
  • Optional: Hot sauce and parsley garnish

Instructions

  1. Preheat the broiler to low.  
  2. Prep all your ingredients, so they are ready to go!  You'll want to finely chop on red pepper, green pepper, jalapeno and onion.  Slice 6 ounces of mushrooms.  Drain the black beans and open up your RO*TEL.  
  3. In a medium pitcher, whisk the eggs with the milk and salt and pepper to taste.
  4. Bring a large cast iron skillet to medium high heat.  Add in olive oil.  Toss in the onions and peppers, and cook for 5 minutes, stirring occasionally.  
  5. Add in the mushrooms and continue cooking and stirring until the mushrooms have released their moisture and they begin to brown.  Pour in the drained beans and the RO*TEL.  
  6. Continue cooking for a few minutes, then pour in the egg mixture. 
  7. Reduce the heat to medium low.  Once the mixture begins to bubble, sprinkle with cheese and place under the broiler in the top-third of the oven.
  8. Once the eggs are set and the cheese is melted and golden, remove from heat and sprinkle with parsley and hot sauce, if desired.
  9. Allow it to rest at least five minutes before slicing.  Enjoy warm or at room temperature.... it's fiesta time!
© Katie

Not your cup of tea? Check out these other great Mexican inspired dishes from Forks and Folly, like this Chimichurri Rice and Mexican Black Bean Burgers!

Pin me!

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

 

More from my site

  • Veggie Frittata for BeginnersVeggie Frittata for Beginners
  • Roasted Veggie Waffle Sandwich for Breakfast… and BeyondRoasted Veggie Waffle Sandwich for Breakfast… and Beyond
  • ‘Fancy’ Almonds & Fruit Snack Board‘Fancy’ Almonds & Fruit Snack Board
  • Impossibly Easy Green Veggie ShakshukaImpossibly Easy Green Veggie Shakshuka

Categories: Breakfast Tags: brunch, gluten-free, vegetarian

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Previous Post: « Spicy California Roll Sushi Bowl with Mango
Next Post: Kitchen Stories: Snappsy’s ‘P’ Parfaits »

Reader Interactions

Comments

  1. Mae says

    November 11, 2019 at 7:37 am

    Your ingredients list doesn’t include the mushrooms.

    Reply
    • Katie says

      January 13, 2020 at 10:05 am

      Good catch! I’ve updated the recipe to reflect 8 oz. sliced ‘shrooms!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

Subscribe & Receive my Free “Cook Once, Eat Twice” Cookbook.

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Search

What’s for Dinner?

Low & Slow Roasted Harissa Salmon

Popular Posts

Classic Seafood Boil Recipe
Hibachi-Style Sesame Ginger Zucchini
Sous-Vide Meal Prep Ideas
Freezer-Friendly Pancake Muffins Recipe
Spicy Southwest Veggie Frittata Recipe
Yummy Thai Peanut Veggie Rice Bowls
My Very Own Pinterest To-Do List
Meyer Lemon Vodka Fizz: Winter Seasonal Cocktail

Party Time!

Celebrate the weekend with handcrafted hibiscus cocktails including a Smokey Hibiscus Margarita with mezcal and a Hibiscus Lime Vodka & Soda.

TGIF with these Hibiscus Cocktails

Find me on Instagram

Not bored yet! Working on the perfect homemade gno Not bored yet! Working on the perfect homemade gnocchi recipe. Coming to #ablognearyou soon! 🤩
New post! If you've ever over-cooked salmon, you n New post! If you've ever over-cooked salmon, you need to try this recipe!  Baked in olive oil, this slow cooked Roasted Harissa Salmon stays moist and flaky, making it almost impossible to overcook! #linkinprofile

#forksandfollyfave #foodblogger #recipedeveloper #familycooking #recipe #quickrecipeideas #cltfood #charlottefood #charlottenc #eatpretty #heresmyfood #whatimeating #forkyeah #foodblogeats  #healthyeats #eatingfortheinsta #forkfeed #forkyeah #kindahealthy #thebestrecipes
Not a 🥗 person? You haven’t had this salad. S Not a 🥗 person? You haven’t had this salad. Seared tuna, roasted kale, Campari tomatoes, crispy chickpeas, greens, and lemon vinaigrette.

#forksandfollyfave #foodblogger ##dinnerofchampions
Trying something new for #champagnefriday! #TGIF # Trying something new for #champagnefriday! #TGIF #quarantinehappyhour
Follow on Instagram
logo
Food Advertising by

Grab a Badge

Forks & Folly
Forks & Folly

Forks and Folly © 2021 · Privacy Statement · Built with and Genesis Framework by Bellano Web Studio