Ingredients for Tex Mex Morning Frittata Clean Eating
- Green Onion
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- Pickled Jalapeno Pepper
- Red Wine Vinegar
- 1 teaspoon olive oil, for greasing the pan
- Eggs
- Egg Whites
- Dried Oregano
- Sea Salt
- Ground Black Pepper
- 1/4 cup thinly sliced red onion
- 1/2 cup frozen or fresh corn kernels
- Grape Tomatoes
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How to Make Tex Mex Morning Frittata Clean Eating
- Preheat oven to 300°F (150°C).
- **Prepare the Salsa:** In a medium bowl, combine the chopped green onions, black beans, cilantro, and jalapeños.
- Drizzle with vinegar and olive oil; toss gently to combine. Let stand for at least 10 minutes to allow flavors to meld.
- In a separate bowl, whisk together the whole eggs, salt, pepper, and chili powder (if using).
- Lightly coat a medium-sized oven-safe nonstick skillet with olive oil.
- Heat the skillet over medium heat. Add the sliced red onion and cook for 2 minutes, until softened.
- Add the corn and chopped tomatoes to the skillet.
- Pour the whisked eggs over the vegetables.
- Gently stir to distribute the ingredients evenly.
- Cook for 1-2 minutes, or until the bottom of the frittata begins to set.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and no longer jiggles when the pan is gently shaken.
- Let the frittata cool slightly before slicing and serving with the salsa.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
9g
Fat
4g
Carbs
4g
