Southwestern Frittata

recipe
The ingredients are the same as those in huevos rancheros, but we've combined them in a new way to create a hearty frittata.

Yield:

6 servings (serving size: 1 wedge, 1 tablespoon salsa, and 1 tablespoon sour cream)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 124
Fat 3.2 g
Satfat 1.3 g
Protein 10 g
Carbohydrate 18.3 g
Cholesterol 43 mg
Iron 0.8 mg
Sodium 525 mg
Caloriesfromfat 23 %
Fiber 4.2 g
Calcium 154 mg

Ingredients

Cooking spray
4 (5-inch) corn tortillas, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (4.5-ounce) can chopped green chiles, drained
1/2 teaspoon minced garlic
4 large egg whites, lightly beaten
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup (2 ounces) 50% reduced-fat shredded Cheddar cheese with jalapeño peppers (such as Cabot)
2 tablespoons chopped cilantro
6 tablespoons salsa
6 tablespoons fat-free sour cream

Preparation

Preheat oven to 400°.

Heat a 10-inch ovenproof skillet over medium-high heat. Coat pan with cooking spray; add tortilla pieces, and sauté 2 minutes or until lightly browned. Stir in black beans, chiles, and garlic. Cook 1 minute or until thoroughly heated.

Combine egg whites, egg, salt, and black pepper, stirring with a whisk; pour over tortilla mixture. Sprinkle with cheese. Bake at 400° for 13 minutes or just until set. Sprinkle with cilantro. Cut into 6 wedges. Serve with salsa and sour cream.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
My Notes

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

Add Note