Southwestern Frittata

Southwestern Frittata

1/2 T olive oil
1/2 large red bell pepper, diced
1/2 large sweet onion, diced
1/4 t cumin
1 can black beans, rinsed and drained
4 roma tomatoes, diced
5 eggs, lightly beaten
salt (about 1/2 t)
pepper (about 1/4 t)
1/2 C cheddar cheese (or pepper jack for some spice!)
avocado, salsa, cilantro, sour cream

Preheat oven to 350. In a medium, oven safe, nonstick skillet, heat the oil over medium heat.  Add the pepper, onion and cumin, cook for 5 minutes or until the onion is translucent.  Add the beans and tomatoes, stir until evenly distributed.  Pour the eggs over the vegetable mixture, making sure it distributes through all the vegetables, stirring a little if necessary.  Season with salt and pepper to taste.  Cook for 1-2 minutes until the edges begin to set.  Place in the oven for 10 minutes or until the eggs are cooked through and mixture is slightly puffy. Remove from the oven and sprinkle with cheese.  Return to oven just until cheese is melted.  Serve with avocado, salsa, sour cream and cilantro.

**I have made a southwestern frittata a few times and was craving it the other day, and proceeded to waste an HOUR looking for the recipe and never found it.  So I recreated my own.... I might be making adjustments when I make it again.  Also, I had 8 asparagus spears in my fridge, so I chopped them up and added them in with the peppers and onions.
** I served it with a warm tortilla on the side and Tru put his in it and made a little breakfast burrito.