South Texas Frittata

Our first lunch in the New Year was a South Texas Frittata. I have made plenty of eggs in my life and in different ways but I had yet to make a frittata. It was an exciting afternoon!

This frittata has four servings and CAN serve 4 people with a salad for a light lunch. I only ate one serving but The Mister liked it so much that he had two servings. He also ate the last serving later that day!

South Texas Frittata

cooking spray
1/4 cup black beans, drained
2 cloves of minced garlic
1 section of red pepper
1/4 onion(s), white onion

2 egg(s), large
2 egg whites only
1/2 cup of half & half
1/8 teaspoon kosher salt

1/4 teaspoon ground cumin
1/4 teaspoon garlic powder

1/4 cup shredded cheese, low fat Mexican blend
1/4 avocado
1/2 Roma tomato sliced whole

Preheat broiler (to 450 degrees or high)


  1. Coat an oven safe nonstick skillet with cooking spray. (I used my ceramic cast iron skillet)
  2. Place over medium heat and add onions, red pepper and black beans and cook for about 4 minutes until vegetables are soft, stirring occasionally.
  3. Add garlic powder, ground cumin and stir, then spread the vegetables around the skillet in an even layer.
  4. Combine the 2 whole eggs, 2 egg whites, half & half and salt in a bowl and whisk together.
  5. Pour mixture over the vegetables. Cook on low heat for about 2 minutes.
  6. Place skillet under broiler for about 4 minutes until eggs are cooked through. (I have a digital broiler so I set it to 450 degrees but if you just have high and low, I would set it to high and keep an eye on it—it could be done sooner)
  7. Sprinkle with cheddar cheese and place back under broiler for about 30 seconds.

Garnish with avocado slices and tomato



This was super easy to make and it tasted so good! I recommend serving it with a side salad.


Both the Mister and I were satisfied and full.


Hope you get to try it!

~Mrs Galvan~



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