The Briny Lemon: Black Bean and Corn Frittata

This vegetarian version of a frittata adds a little southwestern flair to the classic Italian baked (or broiled) egg dish. Add a couple Tex-Mex toppings or serve it as is for a simple, flavor- (and veggie-) loaded dinner that’s on the table in about 30 minutes.

Serves 4 to 6

Ingredients

8 large eggs
sea salt
freshly ground black pepper
2 tbsp olive oil
2 serrano chiles, finely chopped (seeded for less heat)
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 15-oz can black beans (rinsed and drained)
1 cup chopped tomatoes
1 cup fresh or frozen corn (thawed, if frozen)
1 tsp dried oregano
3/4 cup shredded sharp cheddar cheese
salsa, sour cream, and charred tortillas, for serving (optional)

Preparation

Preheat the oven to 400°F.
Crack the eggs into a large bowl and season with salt and pepper. Whisk until well blended. Set aside.
Heat a 12-inch, nonstick, ovenproof skillet over medium heat and add the olive oil, swirling to coat. Add the serrano chiles, bell pepper, and onion. Cook until beginning to soften, 5 minutes.
Add the beans, tomatoes, corn, and oregano and season with salt and pepper. Cook, stirring frequently, until most of the liquid is absorbed, 6-7 minutes.
Increase the heat to medium-high and pour the whisked eggs over the skillet ingredients. Tilt the skillet gently in a circular motion to allow the eggs to cover the vegetables in an even layer. (Some ingredients will still be visible above the eggs.)

Chile Mixture

Black Bean Mixture Added

Eggs Added

Ready to Bake

Cook until the bottom and sides of the frittata are nearly set and the top is still runny but beginning to set along the edges, 3-4 minutes.
Scatter the cheese on top and transfer the skillet to the oven. Bake until the eggs are set and the top begins to brown, 10-12 minutes. Remove and let rest 5 minutes before slicing.