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.

Yield: 6 servings (serving size: 1 wedge, 1 tablespoon salsa, and 1 tablespoon sour cream)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 124
  • Fat: 3.2g
  • Saturated fat: 1.3g
  • Protein: 10g
  • Carbohydrate: 18.3g
  • Cholesterol: 43mg
  • Iron: 0.8mg
  • Sodium: 525mg
  • Calories from fat: 23%
  • Fiber: 4.2g
  • Calcium: 154mg


  • 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


  1. Preheat oven to 400°.
  2. 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.
  3. 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.
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