Mini Southwestern Veggie & Bean Frittatas

Prep Time:

Cook Time:

Serves: 4–6


  • 1 15.25oz can Green Valley Organic Whole Kernel Corn, drained

  • 1 15oz can or pouch Green Valley Organic Dark Red Kidney Beans, drained and rinsed

  • ½ cup diced green bell pepper

  • ½ cup diced white onion

  • 8 large eggs

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

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper

  • 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 standard muffin tin.

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

  4. In bowl, whisk eggs, milk, salt and pepper until well mixed and frothy. Stir in cheese (if using).

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

  6. Bake 15-20 minutes, or until centers are set.

  7. Cool 5 minutes and remove from pan by running knife around 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.