Sweet Pepper Slaw and White Bean Frittata Tacos

These sweet pepper slaw and white bean frittata tacos have it all: veggies, protein, and legumes all on a warm corn tortilla.

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A particular taqueria here in Oakland serves some fantastic fried egg tacos: Tacos Oscar began as a food truck not too long ago but opened up a space last summer with its kitchen in an old shipping container. It was one of my first meals out when I returned to the Bay Area last fall, and since then I’ve been inspired to try my own egg tacos that are also inspired by Ivan’s Pizza Omelet in my book, Just Recipes.

A handwritten Tacos Oscar menu showing the daily specials: delicata squash quesadilla, pork chile verde taco, vegan mushroom and nopal taco, and chorizo con papas frittata taco
The daily specials at Tacos Oscar in Oakland

Oh, that sweet pepper slaw

This sweet pepper slaw is made of, you guessed it, mini sweet peppers. I use these peppers a lot, and they take center stage in my sweet and sour pepper salad too as well as a supporting role in my roasted chickpea bowl. This particular slaw, though, also has celery and red cabbage, which make for a refreshing crunch that contrasts with the white beans and frittata, not to mention the hot sauce. Green onions are not as hard on the stomach as regular onions, which are a bit iffy for acid reflux sufferers such as yours truly.

Normally, I’d have a little citrus for a taco topping. Although that’s another GERD no-no, I don’t seem to have trouble with just a little lemon or lime juice. However, to make this dish more like a pizza frittata, I just used olive oil. And, you can omit the hot sauce too—I normally serve it on the side. What further makes these tacos more pizza like is the inclusion of mushrooms, pepperoni, and mozzarella cheese.

These ingredients may sound like they shouldn’t all work together, but I beg to differ. Ivan and I ate this meal up pretty fast out on the deck, which is why I don’t have many pictures!


Stick pepperoni preferred

I really like the heft of chunks hacked off a stick of pepperoni, but it can be hard to find in Oakland for some unknown and unfortunate reason. Years back I had a discussion with a shelf stocker, who also lamented the absence of this delicious cured meat in California supermarkets. There’s some hope, though: if you can’t find stick pepperoni at your own supermarket, try an Italian deli. If the Italian deli doesn’t have it, then you are not at an Italian deli!

If you don’t have access to an Italian deli, though, order and stock up on a few sticks of Vermont uncured and smoked pepperoni, which is gluten free and made from vegetarian-fed pork. And, as a final resort, you can just get sliced pepperoni, stack it, chop it in big chunks, and pretend you have the real thing for your sweet pepper slaw and white bean frittata tacos.

The perfect frittata tacos

Make sure to use an oven-safe skillet so that you can melt and brown up the cheese under the broiler. A cast-iron skillet would be great or this copper one too; I use them both interchangeably. As noted in Just Recipes, the eggs need to be a bit runny before you add the cheese. Keep an eye on that broiler too, because the eggs can turn from undercooked to overcooked in a jiffy!

Overhead shot of sweet pepper slaw and white bean frittata tacos

While the frittata is under the broiler, heat up the other skillet on the stove and then warm the tortillas. They will also warm up quick, so don’t walk away, and once you flip them (after about one minute), check on your eggs. Once the first set of tortillas is warm, your frittata will likely be ready. Take it out of the oven, warm the rest of your tortillas, top each one with some frittata and slaw, and finally devour.

I hope you enjoy these sweet pepper slaw and white bean frittata tacos as much as the husb and I did. Quick tip: They taste the best when served on Taco Tuesday!


Shopping list


mini sweet peppers
1/2 lb. mushrooms
red cabbage
green onions

Eggs and dairy

6 large eggs
mozzarella cheese


1 stick pepperoni


12 corn tortillas


1 can white beans
olive oil
salt and pepper
hot sauce


kitchen knife
wooden spoon
cutting board
small mixing bowl
medium mixing bowl
large oven-safe skillet
large non-stick skillet
non-linty towel

Meal prep options

sweet pepper slaw

Just a note

Pizza meets taco.

Make this …

Vegetarian: Leave out the pepperoni
Paleo: Leave out the tortillas and have this like an omelet.
Gluten-free: Make sure your corn tortillas are gluten-free.
Non-dairy: Leave out the mozzarella.

Sweet Pepper Slaw and White Bean Frittata Tacos

Serves: 4
Total time: 30 minutes

Prep time: 20 minutes
Cook time: 10 minutes

Ingredients and preparation

Sweet pepper slaw

3 mini sweet peppers: Chop
2 green onions: Chop both green and white parts
1 stalk celery: Chop
1/2 cup red cabbage: Chop
1/2 can white beans: Rinse and drain
2 tsp olive oil
salt and pepper, to taste
hot sauce, to taste


1/2 lb. mushrooms: Peel and slice
6 eggs: Beat
2 tbsp butter
1 stick pepperoni: Cut into chunks
1 cup mozzarella cheese: Shred
12 corn tortillas


  1. In the small mixing bowl, combine all ingredients, and set aside.
  2. Turn on the broiler. Melt the butter in the skillet. Add the mushrooms and saute and until most of the moisture has been released (about 4–5 minutes). Mix in the pepperoni. Pour the eggs over the mushroom and pepperoni mixture evenly, and cook until the edges are cooked and the top is just a little runny. Top with cheese and broil until the cheese has melted and starts to brown (about 3–4 minutes).
  3. Heat the non-stick skillet on high, and warm up the tortillas 2–3 at a time on both sides. Stack in batches on a plate with a non-linty towel covering them. Top each tortilla with a portion of frittata and slaw on top.

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