Garden Black Bean Frittata and a little more motivation for you

This post is sponsored by Bush’s Beans.

A while back my friend Amy posted this open-faced black bean omelet recipe and I’ll tell ya, it got me intrigued. I had never thought of cooking up beans in my eggs, though I have had them on the side when I’ve ordered something like Huevos Rancheros out at restaurants, but not actually in the egg dish itself. At least not that I can recall.

Last weekend, I found myself with a few too many zucchini – and to be honest, I think that might become a weekly occurrence since our spring CSA started back up. Will you look at this beauty? I have had a couple that size (and bigger!) in my pick-ups the last two weeks in a row.

Monster zucchinis I tell ya.

Back to the frittata. So with that black bean omelet always in the back of my mind and with those hugantic zucchinis hanging out in my fridge, this Garden Black Bean Frittata was born. It was the perfect Saturday morning breakfast (and even better reheated in the toaster oven the next day sandwiched between two slices of toast).

Garden Black Bean Frittata
Recipe created in Aggie’s Kitchen

4 eggs
1/2 zucchini, chopped
1/2 red onion, chopped
1/2 cup Bush’s Best Black Beans, rinsed
1/3 cup shredded cheddar or monterey jack cheese, divided
salt and pepper

Heat a lightly greased small (8′) nonstick skillet over medium heat. Add chopped zucchini and onion to pan and cook for 2-3 minutes until slightly softened. Whisk eggs and half of cheese together well then add to pan along with black beans to vegetable mixture. Let eggs sit in pan for a few minutes until bottom starts to set. At this time, take a spatula and work around edges while tilting pan to let extra egg mixture fill in space around pan. Cook for another few minutes and add remaining shredded cheese on top. Place under broiler for up to 5 minutes until cooked through and golden brown. Carefully remove pan from broiler using an oven mitt and serve warm.

Note: Store your leftover Bush’s Best Black Beans in an air tight container for up to 3 days. Sprinkle in salads, throw together some quick quesadillas or salsa or even make this tasty Chipotle Black Bean Pizza.

This post is sponsored by Bush’s Beans. My thoughts and opinions are 100% my own.

I am loving all the responses to the my “Motivation” giveaway. I absolutely love hearing from readers that I haven’t heard from before, and also it’s nice to know you’re not the only one who needs a little kick start every now and then. So I wanted to share a couple of more things that help me get and stay motivated.

1: MapMyRun app – I have had this app on my phone since I trained for my first half marathon two Decembers ago. Before I started training for my race, I was mostly a treadmill girl and it was easy for me to know what distance I was running. However, once I started running outside this app on my phone came in VERY handy! I use it all the time now…and not just for running obviously. You have the option to save your routes and share with people, but I just use it for distance purposes. It also gives you time and speed tracking. Have fun with it!

2: “Filler” workouts – my main way to exercise has been running for a while now, but I find that I almost always burn out or get bored with running some time or another. It sounds like a lot of you do too. I am trying to find new “filler” workouts to keep me from getting bored. I found this elliptical workout from Julie/PBFingers and am absolutely going to use it at the gym this week. It’s perfect for my in-between-run days and it’s short enough to squeeze in on a day I am thinking I want to take off instead. She’s also got some great treadmill and circuit workouts if you need a little motivation or change-up in that department.

3. Have you checked out my Fitness page? There you will be find a some training and getting started to run programs I have used or loosely used over the years.
The Get Moving and Get Healthy giveaway ends tomorrow at noon – enter here if you haven’t already!

   

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27 Responses to “Garden Black Bean Frittata and a little more motivation for you”

  1. Julie @ Peanut Butter Fingers posted April 23, 2012 at 10:32 am

    thanks so much for the shout out aggie! hope to see you at a blog event soon! :) and if you could send me some of that fritatta for lunch today that would be grrrreat.

    • Aggies Kitchen posted April 23, 2012 at 10:53 am

      I’d love to send some frittata for lunch to you :) Hope to see you again soon! And THANKS for the workouts, seriously, they are really helpful in keeping things interesting! Have a great week!

  2. Cassie posted April 23, 2012 at 11:11 am

    This is so great, Aggie! I love this time of year for fresh veggies. And black beans are my thing lately. Love this!

    • Aggies Kitchen posted April 23, 2012 at 11:46 am

      I am in fresh veggie heaven right now Cassie. :)

  3. Heather (Heather's Dish) posted April 23, 2012 at 11:40 am

    i’ve been using the nike+gps app but want to check out the mapmyrun one too! i’m not running (yet) but want to get an idea of mileage when i walk different routes :)

    • Aggies Kitchen posted April 23, 2012 at 11:48 am

      the mapmyrun app is cool b/c you could log your route in as a run/walk/bike to keep track of what you do. I don’t always run, but I try to set distance goals so it really helps with that!

  4. Tracey posted April 23, 2012 at 12:59 pm

    Never have I ever thought about putting beans in my frittata! Great idea! :)

  5. Rachel Cooks (formerly Not Rachael Ray) posted April 23, 2012 at 1:29 pm

    This is my kind of meal!

  6. Paula- bell'alimento posted April 23, 2012 at 2:19 pm

    What a great weekend breakfast idea! Love it!

  7. Erica posted April 23, 2012 at 2:41 pm

    Beans are awesome in SO many dishes! They just rock. This looks fantastic. Another fabulous aggie recipe

  8. Katrina @ Warm Vanilla Sugar posted April 23, 2012 at 2:42 pm

    This sounds so yummy! Awesome idea. Black beans and eggs are forever friends in my books.

  9. Tara @ Chip Chip Hooray posted April 23, 2012 at 2:52 pm

    Ohhh, yum! I love breakfast frittatas, and I love this way to work some Mexican flava into it. :) Definitely a must-make!

  10. debbi posted April 23, 2012 at 7:12 pm

    hey Aggie I stopped buying black beans, I purchase a bag of dried beans let soak over night then cook 8 hrs in crockpot, then let cool drain and store in freezer. no salt or other ingrediants and they are awesome! Do the same with my garbanzo beans for hummus too.

  11. Natalie @ Cooking for My Kids posted April 24, 2012 at 8:55 am

    It looks delicious, Aggie! I love using beans with my breakfast dishes, and I will definitely be trying this very soon.

  12. Bree posted April 24, 2012 at 9:49 am

    I love frittatas and the addition of black beans here is a great idea!

  13. Katie posted April 24, 2012 at 11:48 am

    Yum! I’d love to try this as an egg white frittata! I’m sure it will be just as good! I don’t typically incorporate beans into breakfast dishes–something I should start doing more of!

  14. Melanie @ Nutritious Eats posted April 25, 2012 at 7:54 am

    Wow- that zucchini is huge! I really wish I spent more time make breakfasts like this. Need to work on that, but as you know, with kids mornings are crazy!

  15. Chelsea @ Chelsea Eats Treats posted April 25, 2012 at 9:25 am

    That is the biggest zucchini ever! I wish I had some that size. The frittata looks scrumptious- I bet it would be good with some salsa cooked in there too!

  16. Robyn Stone | Add a Pinch posted April 25, 2012 at 11:48 am

    Great idea, Aggie! I bet it tastes yummy!

  17. Marly posted April 25, 2012 at 1:00 pm

    I know I have to make a vegan version of this recipe. Love it!

  18. Sandy @ RE posted April 26, 2012 at 8:18 am

    This sounds fantastic! I like your tip on how to store beans for 3 days. I always wonder how long we can store them, although they get eaten rather quickly in our home. :)

  19. Deborah posted April 26, 2012 at 10:48 am

    I love the sound of the beans in the frittata. Itactually seems like I’ve been seeing more beans in breakfast dishes lately, and I love it!

    • Aggies Kitchen posted April 26, 2012 at 11:16 pm

      I know, I am loving the idea of more bean and egg combos! Am craving migas lately, will throw some beans in next time!

  20. Miss @ Miss in the Kitchen posted April 26, 2012 at 4:32 pm

    I love black beans and I sneak them to just about everything! I know I would love them in eggs!

    • Aggies Kitchen posted April 26, 2012 at 11:17 pm

      I love adding them to everything too…let me know if you try them out with eggs, need new ideas :)

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