Ingredients 1 Tablespoon olive oil 1 medium onion, diced 2 bell peppers, diced 1 can black beans, drained and rinsed 9 eggs 1 cup cheese, shredded 1 teaspoon salt 1 teaspoon cumin 1 teaspoon chili powder

Makes 16-18 muffin cups or 1 pie plate

1. Preheat oven to 350 degrees.

2. Heat large skillet on low. Add oil. Once heated, add diced onion and peppers and sauté until tender, about 10 minutes.

3. Add black beans and seasonings. Stir to combine and remove from heat.

4.  In a large bowl, add eggs and gently stir with a whisk or fork until yolks and whites are blended.

5.  Add 1 cup shredded cheese and the pepper, onion and bean mixture. Stir to combine.

6. For pie plate size: grease pie plate and pour in mixture. Bake for about 20-25 minutes.

7. For mini frittata (muffin tin) size: grease muffin tin and pour in mixture about 1/3 cup per well. Bake for about 13-17 minutes. With either pan option, watch closely as finish time nears, careful not to overcook. Eggs should appear puffed and the center may jiggle just a little bit. Let cool slightly before removing and serving. Serve with optional toppings such as salsa and cilantro

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