Prep 15 mins
Cook 15 mins
This is out of the summer 2008 clean eating magazine...
- 1 green onion, thinly sliced
- 236.59 ml black beans, cooked
- 118.29 ml cilantro, coarsely chopped
- 14.79 ml pickled jalapeno pepper, chopped
- 9.85 ml red wine vinegar
- 4.92 ml olive oil, extra-virgin
- 2 eggs, whole
- 4 egg whites
- 0.25 ml dried oregano
- 0.25 ml sea salt
- 0.25 ml ground black pepper
- 4.92 ml olive oil
- 14.79 ml red onion, finely chopped
- 236.59 ml cooked corn
- 12 grape tomatoes, cut in half
- Preheat oven 300°F.
- To make salsa, stir green onions with black beans, cilantro and pickled jalapeno.
- Drizzle with vinegar and oil, then toss to mix.
- Let stand while preparing frittata so the flavors can meld.
- In a bowl, whisk whole eggs, with whites and seasonings.
- Coat or spray an oven-proof non-stick, medium-sized skillet with olive oil and set over medium heat.
- Add red onion to skillet and cook for 2 minutes.
- Add corn and tomatoes, then eggs.
- Stir to evenly distribute ingredients.
- 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.
- Serve with the salsa.
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
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.