After a long busy week, there’s something indulgent about sleeping in on a Saturday morning and relaxing with a homemade brunch. It’s simple to go all out with an assortment of cereals, fruit, muffins and juices served along side a hearty casserole baked in the oven. Omelettes and crepes are standard brunch dishes but you might end up feeling like a short-order cook making them one at a time. Instead of being cooked on the stove individually like an omelette, frittatas are cooked in the oven and puff up slightly when baked. They feed everyone at once, including yourself!

A frittata is easy to customize with in-season ingredients and your favorite cheese. We used bright red pepper with broccoli and carrots for the filling and seasoned it with dried basil and fresh parsley. Pinto beans give the frittata meatiness and add a healthy protein to the dish. The recipe calls for grated cheddar cheese but grated provolone or mozzarella would work as well.

Cut the frittata into slices and serve along side your favorite fruit salad for a brunch everyone will enjoy.


pinto bean frittata


Pinto Bean Frittata


  • 1 cup Randall Pinto Beans, drained and rinsed
  • 1 cup red pepper, chopped
  • 1 cup sweet onion, chopped
  • 1/2 cup carrot, grated
  • 2 tbs garlic, minced
  • 1/2 cup broccoli, divided into mini florets
  • 1 plum tomato, diced
  • 1 tbs dried basil
  • 1/2 cup fresh parsley, chopped
  • 2 cups cheddar cheese, coarsely grated
  • 1 egg
  • 2 tbs milk
  • 2 tbs olive oil, plus additional for greasing the cake pan
  • Kosher salt and fresh ground pepper, a generous grind


  1. Preheat oven to 350. Grease an 8 inch cake pan with olive oil. Heat remaining olive oil in a skillet over high heat until shimmering.
  2. Add red pepper, onions, garlic, tomato, carrots, broccoli and dried basil. Cook until fragrant and slightly softened then remove from the stove and stir in parsley and Randall Pinto beans. 
  3. In a mixing bowl whisk together the egg, milk, pinch of salt and a generous grind of pepper. Stir in cheddar cheese. Spoon 1/4 of the mixture in the cake pan. Spread the mixture out so that it coats the bottom of the pan. Add the vegetable mixture to pan.
  4. Pour remaining mixture on top and give the pan a little bit of a shake so that some of the cheese mixture works its way down into the vegetables.
  5. Cook for 20 min or until brown and bubbly.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes


Summertime is the perfect time to try this tasty recipe featuring Randall Pinto Beans.