Southwest Frittata served with Black Beans

By Sara Nicole Ansari, R.D.N.

Frittata Ingredients:

       4 whole eggs and 2 egg whites, beaten or 1 ¼ cup egg beaters

       ½ small onion, diced

       1 jalapeno pepper, de-seeded and finely chopped

       ½ cup red bell pepper, diced

       1 cup grape or cherry tomatoes, halved

       1 tsp oil

       pinch of sea salt and freshly ground black pepper to taste

Optional Frittata Garnish:

       1/4 cup plain 0% Greek yogurt

        a few dashes of your favorite hot sauce (I love Tapatio!)

       ¼ cup fresh cilantro, chopped

Serve with:

       2 cups black beans (drained and rinsed if using canned)


Directions

1        Preheat oven to 350 degrees F. Sautee onions, red bell pepper, and jalapeno peppers with small amount oil in a non-stick skillet until onions begin to soften, about 3-4 minutes.

2        Add tomatoes, season with sea salt and freshly ground black pepper, and continue to cook over medium heat for 2 minutes.

3.      Evenly pour beaten eggs into the skillet and continue cooking (do not stir) until the eggs start to set, about 5 minutes. Transfer skillet to the oven to finish cooking. Bake until the frittata is firm in the center, about 20 minutes. Allow to cool for 5 minutes, cut into quarters, and serve.

4.      While the frittata is cooling, in a small bowl, combine roughly 1/4 cup plain 0% Greek yogurt mixed with a few dashes of your favorite hot sauce (sounds weird but I promise it makes a beautiful pink sauce and tastes just like a zesty sour cream!). Garnish with chopped fresh cilantro and serve with a side of warm black beans (may heat in the microwave or a skillet).

Tip: The frittata re-heats well so you can double the recipe for leftovers. I used to bring leftovers to work and re-heat for lunch and my co-workers would say “that smells so gooood….how did you make that?!”

Makes 4 servings.