Tex-Mex Morning Frittata - Clean Eating

Prep Time
Cook Time
Ready In

"This is out of the summer 2008 clean eating magazine"

Original recipe yields 6 servings


  • 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 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 & Variations

No special items needed.



I did not expect eggs and beans to go so well together, but wow! I'm more of a piggy b/c 2 of us devoured it for lunch. I had no jalapeños so I used chili infused olive oil to add some kick; also no tomatoes, so I added chopped orange peppers instead. Next time I intend to use the proper ingredients - that bean salsa was out of this world! This was very WW friendly, too!

review by:
(18 Jun 2020)


Great frittata. Mine was more of an 'evening' frittata rather than a 'morning' one......therefore no pics. lol. It was simple to make and the ingredients went together well. I halved the recipe and used diced tomatoes since I didn't have grape tomatoes on hand. Thanks for sharing, Teresa.

review by:
(4 Jun 2020)


Enjoyable, tasty Frittata that well pleased our taste buds today. The black bean, cilantro salsa is a definite must for the reason that it picks up the flavors to the last bite. Made for a great light lunch today and can see how well it will present on a brunch or breakfast table. Thank you TeresaS for sharing.

review by:
(10 Jan 2016)


This was something you expect from a high end restaurant. I prepared the salsa the day before adding in 1 scant tsp minced garlic and a pinch of salt. I can't see the servings feeding six, it's more like three. Pay attention to the oven cooking times, every oven cooks differently, I think I may have over cooked the eggs slightly, when I make it again I will pull them out slightly earlier. This made a wonderful easy light dinner served with toasted bread slices. thank you very much Teresa.

review by:
(31 Dec 2015)