Black Bean and Avocado Frittata

Nice and easy dish for brunch or even lunch. I love making frittatas because I don't have to worry about that perfect flip with an omlette. I came up with this by taking your basic ingredients and adding that Mexican style flair that we love. **I've used 8 eggs before when that's all I had and it worked.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  medium onion, chopped
• 1  tablespoon olive oil
• 2  large avocados, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 5  ounces Rotel tomatoes & chilies (half of a 10 ounce can)
• 10  large eggs
• 1⁄3 cup sour cream
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1⁄4 teaspoon cumin
• 1  cup  shredded cheddar cheese

• Toppings

•  salsa
•  fresh cilantro
•  avocado, slices
•  fresh tomato, slices

Directions

1. Saute onion in hot oil in a 12-inch oven-proof skillet over medium-high heat for about 4 minutes, till tender.
2. Remove from heat.
3. Stir in 1/2 can of Rotel tomatoes and the black beans, sprinkle with avocado.
4. Whisk together in bowl eggs, sour cream, salt, pepper and cumin and pour over the avocado/bean mixture in the skillet.
5. Bake at 350 for 20-25 minutes.
6. Sprinkle top with cheddar cheese and bake 5 more minutes or until set.
7. Remove from oven and let stand 5 minutes before serving.
8. Serve with your favorite toppings.