Tex-Mex Morning Frittata - Clean Eating
Recipe: #22133
December 15, 2015
Categories: Breakfast, Beans, Black Beans, Eggs, Corn, Brunch, Oven Bake, Gluten-Free Heart Healthy, Low Fat, Vegetarian, Special Diet - Weight Watchers etc., Fresh Tomatoes, more
"This is out of the summer 2008 clean eating magazine"
Original is 6 servings
Ingredients
- FOR SALSA
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- FOR FRITTATA
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Nutritional
- 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
Step 1
Preheat oven 300°F.
Step 2
To make salsa, stir green onions with black beans, cilantro and pickled jalapeno.
Step 3
Drizzle with vinegar and oil, then toss to mix.
Step 4
Let stand while preparing frittata so the flavors can meld.
Step 5
In a bowl, whisk whole eggs, with whites and seasonings.
Step 6
Coat or spray an oven-proof non-stick, medium-sized skillet with olive oil and set over medium heat.
Step 7
Add red onion to skillet and cook for 2 minutes.
Step 8
Add corn and tomatoes, then eggs.
Step 9
Stir to evenly distribute ingredients.
Step 10
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.
Step 11
Serve with the salsa.
Tips
No special items needed.
6 Reviews
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