Tex-Mex Morning Frittata - Clean Eating
Created by TeresaS on December 15, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 15m
- Recipe #22133
Ingredients
- FOR SALSA
- 1 green onion (thinly sliced)
- 1 cup black beans (cooked)
- 1/2 cup chopped cilantro (coarsely chopped)
- 1 tablespoon chopped pickled jalapeno pepper
- 2 teaspoons red wine vinegar
- 1 teaspoon olive oil (extra-virgin)
- FOR FRITTATA
- 2 large eggs (whole)
- 4 egg whites
- Dried oregano (1 pinch)
- Sea salt (1 pinch)
- Ground black pepper (1 pinch)
- 1 teaspoon olive oil
- 1 tablespoon finely chopped red onion
- 1 cup whole kernel corn (cooked)
- 75 grams grape tomatoes (12 grape tomatoes, cut in half)
How to Make
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Step 1: Preheat oven 300°F.
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Step 2: To make salsa, stir green onions with black beans, cilantro and pickled jalapeno.
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Step 3: Drizzle with vinegar and oil, then toss to mix.
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Step 4: Let stand while preparing frittata so the flavors can meld.
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Step 5: In a bowl, whisk whole eggs, with whites and seasonings.
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Step 6: Coat or spray an oven-proof non-stick, medium-sized skillet with olive oil and set over medium heat.
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Step 7: Add red onion to skillet and cook for 2 minutes.
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Step 8: Add corn and tomatoes, then eggs.
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Step 9: Stir to evenly distribute ingredients.
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Step 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.
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Step 11: Serve with the salsa.
Nutritional Facts
- Serving Size: 1 (116.2 g)
- Calories 190.6
- Total Fat - 4.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 71.3 mg
- Sodium - 179 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 6.4 g
- Sugars - 1.6 g
- Protein - 10.6 g
- Calcium - 60.9 mg
- Iron - 2.3 mg
- Vitamin C - 5 mg
- Thiamin - 0.3 mg