Tex-Mex Morning Frittata - Clean Eating
December 15, 2015
Categories: Fresh Tomatoes, Breakfast, Beans, Black Beans, Eggs, Vegetables, Corn, Brunch, Oven Bake, Gluten-Free, Heart Healthy, Low Fat, Vegetarian, Special Diet - Weight Watchers etc. more
"This is out of the summer 2008 clean eating magazine"
- FOR SALSA
- FOR FRITTATA
- Serving Size: 1 (116.2 g)
- Calories 190.6
- Total Fat - 4.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 71.3 mg
- Sodium - 179 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 6.4 g
- Sugars - 1.6 g
- Protein - 10.6 g
- Calcium - 60.9 mg
- Iron - 2.3 mg
- Vitamin C - 5 mg
- Thiamin - 0.3 mg
Step by Step Method
Preheat oven 300°F.
To make salsa, stir green onions with black beans, cilantro and pickled jalapeno.
Drizzle with vinegar and oil, then toss to mix.
Let stand while preparing frittata so the flavors can meld.
In a bowl, whisk whole eggs, with whites and seasonings.
Coat or spray an oven-proof non-stick, medium-sized skillet with olive oil and set over medium heat.
Add red onion to skillet and cook for 2 minutes.
Add corn and tomatoes, then eggs.
Stir to evenly distribute ingredients.
Cook just until bottom starts to become firm, 1 to 2 minutes, then bake in preheated 300°F oven until center is set when pan is jiggled, 10 to 12 minutes.
Serve with the salsa.
Tips & Variations
No special items needed.