Preheat oven to 450°F.

Drizzle olive oil in a skillet and add the diced bell pepper, red onion, diced green chiles and garlic. Heat over medium heat until the peppers and onions have sotened.

In the meantime, add the eggs, 1 cup of the cheese and cilantro to a large mixing bowl and whisk until combined.

When done, remove the peppers and onions mixture from the heat and stir in the black beans and corn.

Generously spray a sheet pan with nonstick cooking spray then spread the veggie mixture in an even layer over the entire tray.

Pour the egg mixture over the veggies and bake for 12 to 15 minutes until the eggs are cooked through.

Top with the remaining cheese and bake a few more minutes until the cheese is bubbly and slightly browned around the edges.

Remove from the oven and let the frittata cool slightly before slicing into even pieces.

Serve topped with fresh tomatoes, sliced avocado, sliced jalapeños, hot sauce and salsa to taste.