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Baked Mexican Frittata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Dinner
  • Cuisine: Vegetarian


This skillet meal only uses one pan so you’ve got less dishes to clean! It’s loaded with vegetables and makes a great meal any time of the day!


  • 3 tablespoons butter
  • 1 medium zucchini
  • 1 yellow squash
  • 2 cups frozen sweet corn
  • 1 can of black beans, rinsed & rained
  • 1/2 tsp chili powder (less if you don’t like it spicy)
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 2 cups shredded cheese (I used cheddar + mozzarella)
  • 3 eggs, beaten
  • 1/2 cup panko breadcrumbs (Mine were gluten free)


  1. Heat the butter in a large cast iron skillet or oven safe pan.
  2. Preheat the oven to 375.
  3. Sautee the zucchini and yellow squash for 4 minutes over medium heat until it begins to soften.
  4. Add in the corn and black beans.
  5. In a large bowl, beat the eggs and mix in the spices and shredded cheese.
  6. Pour the egg mixture over the vegetables in the skillet.
  7. Sprinkle with panko crumbs.
  8. Cover with foil and bake for 18-20 minutes or until the mixture has “set” in the pan.
  9. Turn the oven to broil and bake for 3 more minutes or until the top begins to brown.