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Perfecto Tex-Mex Frittata
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| Serving size: 2 WHAT YOU NEED: | |
| 1/3 cup | thinly sliced green onions |
| 3 tablespoons | canned chopped green chilies |
| 1 teaspoon | chili powder |
| 1/2 teaspoon | ground cumin |
| 6 ounces | Eggology fresh egg whites, lightly beaten |
| 1 (15-ounce) can | no salt-added black beans, rinsed and drained |
| cooking spray | |
| 3 | garlic cloves, minced |
| 1/2 cup (2 ounces) | shredded Monterey jack cheese with jalapeno peppers |
| 2 tablespoons | fat-free sour cream |
| 2 tablespoons | salsa |
| 1 tablespoon | chopped fresh cilantro |
INSTRUCTIONS
Preheat oven to 450 degrees.
Combine first 6 ingredients in a bowl; stir well. Set aside.
Coat a 10-inch nonstick skillet with cooking spray; place over medium heat until hot. Add garlic; sauté 1 minute. Stir in bean mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.
Wrap handle of skillet with foil; place skillet in oven, and bake at 450 degrees for 5 minutes or until set. Sprinkle with cheese; bake an additional minute or until cheese melts. Top each serving with sour cream and salsa; sprinkle with cilantro.
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