Mexican bean frittata


“This frittata is inspired by heuvos rancheros – the popular Mexican breakfast of eggs, beans, tomato and chilli. Great for brunch, lunch, dinner or picnics. Serve warm or cold”.



1 pot of baked beans with benefits

1 small onion, finely chopped

1 tblsp oil

1 tsp chipotle paste

Pinch salt

6 medium eggs

45g cheddar cheese

1 handful coriander, chopped


  1. Heat the oil in a medium sized frying pan on a medium heat.
  2. Add the onion and a pinch of salt. Cook for a couple of minutes until onion softens. Stir in the chipotle paste.
  3. Beat the eggs in a jug and add the beans, cheese and coriander. Stir the mixture and add to the frying pan. Preheat grill to medium.
  4. Cook for about 5 minutes until the edges look set.
  5. To finish cooking place the pan under the preheated grill and cook for a further 4 minutes until the top look set and slightly browned.
  6. Remove frittata to a plate. You can eat it warm or serve cold.

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