Black Bean, Red Pepper, Spinach and Feta Frittata

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  • Time icon
    Total Time
  • Serves icon
  • Calories icon

If you don’t have black beans you can use any bean you like (chick peas work well), but the color of the black beans really does look gorgeous again the yellow of the eggs, the green of the spinach, and the red of the pepper. Leftovers are fabulous cold the next day for either brekkie or lunch and will keep well for three days in the fridge.

Inspired by:

recipe updated 8 Jun 2020


  • Red onion icon
    Red onion
    1 (about 135 g)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Red bell pepper icon
    Red bell pepper
    2 (about 300 g)
  • Black pepper icon
    Black pepper
    as needed
  • Spring onion icon
    Spring onion
    4 (about 60 g)
  • Tinned black beans icon
    Tinned black beans
    425 g (about 1)
  • Coriander icon
    as needed
  • Egg icon
    480 g (about 9 ⅔)
  • Single cream icon
    Single cream
    120 g (about ½ cup)
  • Olive oil icon
    Olive oil
    3 tbsp (about 40.95 g)
  • Ground turmeric icon
    Ground turmeric
    1 tsp (about 2.3 g)
  • Red pepper flakes icon
    Red pepper flakes
    1 tsp (about 0.8 g)
  • Sea salt icon
    Sea salt
    1 tsp (about 6.5 g)
  • Baby spinach icon
    Baby spinach
    60 g (about 2 cups)
  • Feta cheese icon
    Feta cheese
    200 g (about ¾ cup)


  • kCook icon Skillet pan
  • kCook icon Medium bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Pre-heat oven - 190°C, middle rack
  2. Add egg and single cream to a clean medium bowl
  3. Combine then set aside
  4. Add olive oil to a clean large cast iron skillet
  5. Heat - medium-low heat
  6. Add red onion, garlic clove and red bell pepper to the large cast iron skillet
  7. Sauté until softened - 20 min
  8. Add ground turmeric, red pepper flakes, sea salt and black pepper to the large cast iron skillet
  9. Cook - 2 min
  10. Add spring onion and baby spinach to the large cast iron skillet
  11. Cook while stirring occasionally - 2 min
  12. Stir in tinned black beans to the large cast iron skillet
  13. Pour content of medium bowl into large cast iron skillet
  14. Cook until just set without stirring - approx 5 min
  15. Sprinkle with feta cheese
  16. Bake until set - approx 10 min, 190°C, middle rack
  17. Let rest - 10 min
  18. Sprinkle with coriander
  19. Loosen
  20. Serve
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