Southwestern Frittata

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


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


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


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
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