Our first lunch in the New Year was a South Texas Frittata. I have made plenty of eggs in my life and in different ways but I had yet to make a frittata. It was an exciting afternoon!
This frittata has four servings and CAN serve 4 people with a salad for a light lunch. I only ate one serving but The Mister liked it so much that he had two servings. He also ate the last serving later that day!
South Texas Frittata
1/4 cup black beans, drained
2 cloves of minced garlic
1 section of red pepper
1/4 onion(s), white onion
2 egg(s), large
2 egg whites only
1/2 cup of half & half
1/8 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 cup shredded cheese, low fat Mexican blend
1/2 Roma tomato sliced whole
Preheat broiler (to 450 degrees or high)
- Coat an oven safe nonstick skillet with cooking spray. (I used my ceramic cast iron skillet)
- Place over medium heat and add onions, red pepper and black beans and cook for about 4 minutes until vegetables are soft, stirring occasionally.
- Add garlic powder, ground cumin and stir, then spread the vegetables around the skillet in an even layer.
- Combine the 2 whole eggs, 2 egg whites, half & half and salt in a bowl and whisk together.
- Pour mixture over the vegetables. Cook on low heat for about 2 minutes.
- Place skillet under broiler for about 4 minutes until eggs are cooked through. (I have a digital broiler so I set it to 450 degrees but if you just have high and low, I would set it to high and keep an eye on it—it could be done sooner)
- Sprinkle with cheddar cheese and place back under broiler for about 30 seconds.
Garnish with avocado slices and tomato
This was super easy to make and it tasted so good! I recommend serving it with a side salad.
Both the Mister and I were satisfied and full.
Hope you get to try it!