Recipe for Black Bean and Cheese Frittata – an easy breakfast meal with loads of veggie protein

8 Eggs, lightly beaten
125 ml (½ cup) Cheddar cheese
30 ml (2 Tbsp.) Coriander leaves, chopped
Salt and freshly cracked black pepper
15 ml (1 Tbsp.) Olive oil
½ Small onion, chopped
1 Small red pepper, chopped
1 x 410 g can Rhodes Quality Black Beans, rinsed and drained

To serve: 80 ml (⅓ cup) Fresh chopped tomatoes

How to
In a large bowl whisk together the eggs, cheese and coriander.

Season well with the salt and black pepper.

Heat the oil in a large non-stick frying pan and fry the onion and red pepper over medium heat until the peppers and onions are tender.

Add the Rhodes Quality Black Beans and stir to evenly mix the ingredients in the pan.

Pour the egg mixture over vegetables.

Stir gently until the eggs just begin to set at the bottom.

Stop stirring and cook the frittata over medium heat.

Once the eggs are almost set, place the pan under a grill that has been preheated to hot.

Grill for a few minutes until the top of the frittata is set.

Serve hot, sprinkle with the chopped fresh tomato.


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