Servings: 1Â | Â Prep time: 20 min |Â Â Cooking time: 25 min
This dairy-free frittata is packed with fibre, protein, and nutrient-dense ingredients to keep you feeling satisfied and energised. It’s perfect for meal prep and makes a delicious breakfast or lunch throughout the week.
Support stable blood sugar levels.
Ingredients:
- 8 large eggs
- ½ cup unsweetened almond milk (or any dairy-free milk)
- 1 cup cooked chicken (shredded or chopped)
- 1 cup corn kernels (fresh, frozen, or canned – drained)
- 1 cup black beans (drained and rinsed)
- 1 red bell pepper, diced
- 1 yellow or green bell pepper, diced
- ½ red onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Optional: chopped coriander (for garnish)
- Optional: sliced avocado or salsa to serve
Method:
- Preheat oven
Set your oven to 180°C. - Sauté the vegetables
Heat olive oil in an oven-safe pan over medium heat.
Add onion and cook for 2–3 minutes until soft.
Add garlic and peppers, cook for another 3–4 minutes. - Add filling ingredients
Stir in the corn, black beans, and cooked chicken.
Add cumin, smoked paprika, salt, and pepper.
Mix well and let everything warm through. - Prepare egg mixture
In a bowl, whisk together eggs and almond milk. Season lightly with salt and pepper. - Combine and cook
Pour the egg mixture evenly over the filling in the pan.
Let it cook on the stovetop for 2–3 minutes until the edges start to set. - Bake
Transfer the pan to the oven and bake for 15–20 minutes, or until the frittata is set in the center. - Serve
Let it cool slightly before slicing.
Garnish with fresh coriander and serve with avocado or salsa if desired.
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This recipe is developed by our in-house chef: Rozanne NellÂ
Rozanne is a qualified chef and recipe developer with a passion for food, nutrition, and helping others build healthy relationships with eating. She completed her Culinary Arts degree at Prue Leith Chef’s Academy, graduating top of her class and earning the prestigious Chef of the Year award.
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