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Tex-Mex Morning Frittata - Clean Eating

1 green onion, thinly sliced
1 cup black beans, cooked
12 cup cilantro, coarsely chopped
1 tablespoon pickled jalapeno pepper, chopped
2 teaspoons red wine vinegar
1 teaspoon olive oil, extra-virgin
2 eggs, whole
4 egg whites
1 pinch dried oregano
1 pinch sea salt
1 pinch ground black pepper
1 teaspoon olive oil
1 tablespoon red onion, finely chopped
1 cup cooked corn
12 grape tomatoes, cut in half


Preheat oven 300F. 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 300F oven until center is set when pan is jiggled, 10 to 12 minutes. Serve with the salsa.

Source: www.food.com