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Southwestern Frittata

June 28, 2009

Southwestern Frittata

With my parents in town, I wanted to treat them to a special breakfast.  With very little time to get up and on the road for a hiking trip, I turned to a frittata.  Lots of protein, classy presentation, and easy to prepare, frittatas are a great standby when you have active house guests.  Also, our sweet 100 tomatoes are finally starting to ripen out in the hot sun and I wanted to take advantage of them!


6 large eggs
2 large whites
3 tablespoons parsley
1 tablespoon extra-virgin olive oil
1/2 medium onion, finely chopped
1 cup cherry tomatoes, halved
2 jalapeno peppers, halved, seeded, and finely chopped
Salt and pepper to taste
4oz crumbled soft goat cheese
15 ounces black beans (1 can), drained and rinsed
1/2 avocado, sliced


  1. Heat the broiler.
  2. In a large bowl, whisk together the eggs, egg whites, and parsley; season with salt and pepper.
  3. In a 10-inch nonstick ovenproof skillet, heat oil over medium heat. 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.
  4. 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.
  5. 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 topped with avocado slices and with black beans on the side.
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