Southwestern Frittata
One of my favorite weekend breakfasts (or light dinner) is this Zucchini Frittata. I've been experimenting with new ingredients in order to figure out another healthy low-carb frittata recipe. I finally found a combination worthy to blog about, and to make again and again.
Southwestern Frittata
1 tablespoon olive, oil
6 scallions, chopped
2 cloves garlic, pressed
1 can of black beans, drained
1 can of tomatoes, drained
1 small can of fire roasted green chilies
1 small bunch of cilantro, plus more for garnish
1/8 teaspoon pepper
4 eggs
1 cup mexican blend cheese or combination of 1/2 cup mozzarella and 1/2 cup Monterey Jack
Sour cream for garnish
1) Preheat oven to 350 degrees. In a nonstick 10 inch skillet with an ovenproof handle, heat the olive oil over moderate heat for 1 minute. Add the green onions and cook, uncovered, until soft -- about 5 minutes.
2) Add the garlic, black beans, tomatoes, fire roasted green chilies, cilantro and pepper and saute for 3 minutes. Remove from heat.
3) In a small bowl whisk together the eggs. Pour the eggs into the skillet and gently blend with the bean and vegetable mixture.
4) Top the uncooked frittata with shredded cheese
5) Place the skillet in the oven and bake the frittata, uncovered, until brown and bubbly -- about 45 minutes (keep an eye on it -- ovens vary and I'm in the mile high city). Serve with sour cream and cilantro.
Southwestern Frittata
1 tablespoon olive, oil
6 scallions, chopped
2 cloves garlic, pressed
1 can of black beans, drained
1 can of tomatoes, drained
1 small can of fire roasted green chilies
1 small bunch of cilantro, plus more for garnish
1/8 teaspoon pepper
4 eggs
1 cup mexican blend cheese or combination of 1/2 cup mozzarella and 1/2 cup Monterey Jack
Sour cream for garnish
1) Preheat oven to 350 degrees. In a nonstick 10 inch skillet with an ovenproof handle, heat the olive oil over moderate heat for 1 minute. Add the green onions and cook, uncovered, until soft -- about 5 minutes.
2) Add the garlic, black beans, tomatoes, fire roasted green chilies, cilantro and pepper and saute for 3 minutes. Remove from heat.
3) In a small bowl whisk together the eggs. Pour the eggs into the skillet and gently blend with the bean and vegetable mixture.
4) Top the uncooked frittata with shredded cheese
5) Place the skillet in the oven and bake the frittata, uncovered, until brown and bubbly -- about 45 minutes (keep an eye on it -- ovens vary and I'm in the mile high city). Serve with sour cream and cilantro.
Would you add a print button so I can print it in a pretty format? :) I use a plug-in called PrintFriendly - don't know if they have it for Blogspot. This recipe looks great!
ReplyDeleteHey thanks Kathy! I searched and searched for an elegant print solution for blogger. The best that I could find was "PDF24 Article to PDF." If you are on the article that you want to print (vs. the home page which has three articles/recipes), you enter your email address into the Article to PDF widget in the left column and in a few minutes voila - the pdf shows up in your email so you can print it. I tested it myself. It works well. Again, not as elegant as PrintFriendly but it was the best that I could find. If anyone else out there has any suggestions for blogger send them my way.
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