Tex-Mex Morning Frittata - Clean Eating

Total Time
Prep 15 mins
Cook 15 mins

This is out of the summer 2008 clean eating magazine...

Ingredients Nutrition


  1. Preheat oven 300°F.
  2. To make salsa, stir green onions with black beans, cilantro and pickled jalapeno.
  3. Drizzle with vinegar and oil, then toss to mix.
  4. Let stand while preparing frittata so the flavors can meld.
  5. In a bowl, whisk whole eggs, with whites and seasonings.
  6. Coat or spray an oven-proof non-stick, medium-sized skillet with olive oil and set over medium heat.
  7. Add red onion to skillet and cook for 2 minutes.
  8. Add corn and tomatoes, then eggs.
  9. Stir to evenly distribute ingredients.
  10. Cook just until bottom starts to become firm, 1 to 2 minutes, then bake in preheated 300°F oven until center is set when pan is jiggled, 10 to 12 minutes.
  11. Serve with the salsa.
Most Helpful

This makes a really hearty breakfast. I made a single serving and couldn't finish all of it! Made the salsa the night before so it had lots of time to meld. The egg mix was easy for me as I always have keep small cartons of egg white in the freezer. The taste was very good and I just love the low calorie and high health factors. :D

Annacia October 18, 2012

This was relatively quick and easy to make. I did scale it back to one (generous) serving. I did not care for the salsa on its own because it was too vinegary, but it did go good with the frittata.

threeovens August 28, 2012