Frittata with Black Beans and Salsa

Yield: 4 servings (serving size: 1 wedge and 1/4 cup salsa)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 29%
  • Fat: 10.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 20.4g
  • Carbohydrate: 38.1g
  • Fiber: 5.2g
  • Cholesterol: 175mg
  • Iron: 3.1mg
  • Sodium: 597mg
  • Calcium: 201mg


  • Salsa:
  • 1 cup diced tomato
  • 1/3 cup chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1 jalapeño pepper, seeded and minced
  • Dash of salt
  • Frittata:
  • 2 teaspoons vegetable oil
  • 1/4 cup chopped green onions
  • 3 ounces baked tortilla chips (about 3 cups), coarsely crushed
  • 4 large egg whites, lightly beaten
  • 3 large eggs, lightly beaten
  • 1 (15-ounce) can black beans, drained
  • 1/2 teaspoon ground cumin
  • 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese with jalapeño peppers


  1. To prepare salsa, combine first 6 ingredients in a bowl. Cover and marinate in refrigerator 30 minutes.
  2. Preheat broiler.
  3. To prepare frittata, heat oil in a large nonstick skillet over medium heat. Add onions and chips; sauté 2 minutes. Remove from heat. Combine egg whites, eggs, and beans; pour into skillet. Sprinkle with cumin. Wrap handle of skillet with foil; place skillet in oven. Broil 2 1/2 minutes or until center is set. Sprinkle with cheese. Broil 20 seconds or until cheese melts. Cut into wedges; serve with salsa.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Frittata with Black Beans and Salsa Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy