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