 |
Prep Time: 7 Minutes Cook Time: 16 Minutes |
Ready In: 23 Minutes Servings: 6 |
|
The ingredients are the same as those in huevos rancheros, but we've combined them in a new way to create a hearty frittata. Ingredients:
cooking spray |
4 (5-inch) corn tortillas, chopped |
1 (15-ounce) can black beans, rinsed and drained |
1 (4.5-ounce) can chopped green chiles, drained |
1/2 teaspoon minced garlic |
4 large egg whites, lightly beaten |
1 large egg, lightly beaten |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup (2 ounces) 50% reduced-fat shredded cheddar cheese with jalapeño peppers (such as cabot) |
2 tablespoons chopped cilantro |
6 tablespoons salsa |
6 tablespoons fat-free sour cream |
Directions:
1. Preheat oven to 400°.
2. Heat a 10-inch ovenproof skillet over medium-high heat. Coat pan with cooking spray; add tortilla pieces, and sauté 2 minutes or until lightly browned. Stir in black beans, chiles, and garlic. Cook 1 minute or until thoroughly heated.
3. Combine egg whites, egg, salt, and black pepper, stirring with a whisk; pour over tortilla mixture. Sprinkle with cheese. Bake at 400° for 13 minutes or just until set. Sprinkle with cilantro. Cut into 6 wedges. Serve with salsa and sour cream.
|
|