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Ranchero Frittata

Ranchero Frittata

Eating breakfast is essential for a balanced metabolism, and this nutrient-packed egg dish contains a wealth of healthy ingredients. Omega-3-rich eggs, parsley, and olive oil help reduce inflammation. Black beans contain antioxidants and are a great source of fiber, which helps to balance your blood sugar and detoxify your body.

Body+Soul, December/January 2007 http://www.marthastewart.com/131850/ranchero-frittata
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  • Prep Time 10 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • 6 large omega-3 eggs
    • 2 large omega-3 egg whites
    • Coarse salt and ground pepper
    • 1 tablespoon extra-virgin olive oil
    • 1 cup medium onion, finely chopped
    • 1 cup grape tomatoes or cherry tomatoes, halved
    • 2 jalapeno peppers, halved, seeded, and finely chopped
    • 1/4 cup crumbled soft goat cheese
    • 15 ounces black beans (1 can), drained and rinsed

Directions

  1. Heat the broiler with the rack 4 inches from the heat source. In a large bowl, whisk together the whole eggs, egg whites, and parsley; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. In a medium (10-inch) nonstick ovenproof skillet, heat oil over medium. Add onion and tomatoes and cook until the onion has softened, about 6 minutes. Stir in the jalapeno peppers and egg mixture. Sprinkle cheese over top. Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes.
  3. Place frittata under broiler and cook until the top is set and starts to brown, 3 to 4 minutes. Meanwhile, in a small saucepan over medium-low heat, cook beans until heated through (add water if too dry); season with salt and pepper.
  4. Run a rubber spatula around the edge of the pan to loosen the frittata. Carefully slip the frittata out of the pan onto a large serving platter. Serve wedges of frittata with black beans on the side.

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