Southwestern Frittata

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

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.