Preheat the oven to 400°F and line a baking pan with parchment paper. If you can fit them tightly in a smaller dish with taller sides, like an 8x8 pan, this will help keep the peppers upright while baking. Slice the peppers in half lengthwise (through the stem) and use a paring knife to remove the pithy white sections and seeds. Leave the stem on for now as this will help keep the filling inside while cooking and, also, it just looks pretty. Rub the pepper halves lightly with cooking oil and arrange cut-side-up in the baking dish.

Coat the inside of the peppers with a light smear of refried beans, anywhere between 2 to 3 tablespoons per pepper half, depending on their size. It doesn’t have to be perfectly spread out – relatively even is fine.

Before pouring in the Just Egg, make sure the pepper halves are sitting evenly on the baking pan and not too wobbly. If you’re having trouble with a tippy pepper, use some scrunched up aluminum foil around the base to help hold them in place. Once the peppers are arranged evenly, shake your Just Egg and fill the peppers nearly to the brim, leaving at least ¼-inch of headspace, as the egg will puff up while baking. Arrange 3 to 4 jalapeño slices on top.

Carefully transfer the baking pan to the oven. Bake for 40 to 50 minutes, until the egg is mostly set (it will continue to set while it cools.) Let the peppers cool for 10 minutes before serving.

Sprinkle generously with chopped cilantro and serve warm, along with salsa or hot sauce. These frittatas are delicious when eaten with fresh, warm tortillas, or sprinkled with crumbled tortilla chips.