Serves 6-8

Ingredients
Product1
Amount
Unit
yellow onion, small diced
1/2
 
frozen broccoli florets, thawed, rough chopped
5
oz
frozen diced potato
8
oz
black beans, drained and rinsed
1
15-oz can
paprika
1
tsp
garlic powder
1
tsp
cumin
1/2
tsp
fresh flat-leaved parsley, minced (or 1 tsp dried)
1
Tbsp
cheddar cheese, shredded
1/2
cup

Egg mixture
eggs
8
 
water
2
Tbsp
salt
1
tsp
black pepper
1/2
tsp

1The MSU Food Product Development Lab does not endorse any ingredient suppliers.

Instructions

  1. Preheat oven to 350° F and grease a 9” deep pie dish or an 8”x8” baking dish; set it aside.
  2. In a frying pan over medium heat, add all of the chopped vegetables and sauté until they are slightly browned.
  3. Sprinkle paprika, garlic powder, and cumin over the vegetables and cook for 1-2 minutes until spices are aromatic. Remove from heat, fold in herbs and cheese and transfer everything to the greased pie dish.
  4. In a mixing bowl, add the eggs, water, salt, and pepper. Whisk until combined and slightly frothy. Pour the egg mixture slowly over the vegetables until just covered.
  5. Bake uncovered for about 30-40 minutes until the center is set. Cut and serve.

Recipe Notes

  • All vegetables and herbs can be substituted
  • Toppings: sour cream, salsa, or green onions

Acknowledgements

This project resulted from a partnership between the American Indian Foods program of the Intertribal Agriculture Council and Montana State University (MSU). The project was funded by MSU’s Outreach and Engagement Council and the National Institute of Food and Agriculture, U.S. Department of Agriculture (USDA) (award number 2020-38640-31523-WS1RE through the Western Sustainable Agriculture Research and Education program under project number SW21-929). MSU and USDA are equal opportunity employers and service providers. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views of MSU or the USDA.

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Innovator

MSU Food Product Development Lab (FPDL) collaborates with communities to innovate and develop new food products, focusing on enhancing nutritional value and economic opportunities for local producers, particularly in underserved regions.

 

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Project Partner

Intertribal Agriculture Council (IAC) promotes the conservation and development of agricultural resources for Native American communities, focusing on sustainable practices, food sovereignty, and economic growth through advocacy, technical assistance, and policy development.

 

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Funder

Western Sustainable Agriculture Research & Education (WSARE) program provides competitive grants to support farmer-driven research and education initiatives that promote sustainable agricultural practices, enhance profitability, and protect natural resources across the Western United States.

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Funder

MSU Outreach & Engagement Council (OEC) fosters community partnerships and engagement initiatives to enhance public service, educational opportunities, and the university's land-grant mission throughout Montana and beyond.