Mini Southwestern Veggie & Bean Frittatas

Prep Time:

Cook Time:

Serves: 4–6


  • 3/4 cup organic Green Valley Whole Kernel Corn, drained

  • 3/4 cup organic Green Valley Dark Red Kidney Beans, rinsed and drained

  • 1/2 cup chopped green bell pepper (about 1/2 large pepper)

  • 1/2 cup chopped white onion (about 1/2 small onion)

  • 8 large eggs

  • 1/4 cup milk (any dairy or non-dairy variety)

  • Salt and pepper, to taste

  • Optional: 1/2 cup shredded cheddar or jack cheese

  • Toppings: Salsa and cubed avocado


  1. Preheat the oven to 375° F.

  2. Thoroughly grease or use cooking spray to coat a standard muffin tin.

  3. In a large bowl, combine the beans, corn, chopped peppers and onions. Pour mixture evenly into 12 muffin cups. Each cup should be about half full.

  4. In a separate bowl, whisk the eggs, milk, and cheese (if using) until well combined and frothy. Season with salt and pepper.

  5. Pour the egg mixture evenly into the cups and over the veggies & beans. Each cup should be approximately 3/4 full.

  6. Bake for 15 to 20 minutes, or until the centers of the frittata muffins are set.

  7. Allow to cool for 5 minutes, and remove from pan by running a knife around the edge of each cup.

  8. Enjoy the mini frittatas with salsa, avocado, or any toppings you like!

  9. Note: Frittatas can be stored in the refrigerator for up to 1 week or in the freezer for 2-3 months.

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.