This easy whole foods recipe for frittata a la Mexicana is a nod to that country’s influence on so much of world cuisine. Serve this dish with warm corn tortillas, salsa cruda or salsa verde, and you’ve got a wonderful brunch.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 1 tablespoon olive oil
- 6 organic eggs
- Sea salt
- Pinch of cayenne (optional)
- 1 cup cooked black beans, well drained
- 1 tomato, seeded and chopped
- 1 scallion, chopped fine
- ¼ cup chopped fresh cilantro
- 1 avocado, sliced
Preparation:
Preheat broiler and place the oven rack 6 inches below the coil or flame.
Heat olive oil in an ovenproof skillet over medium flame.
Whisk together the eggs, pinch of sea salt, cayenne, beans, tomato, scallion, and cilantro. Pour the egg mixture into the pan.
Gently arrange the avocado slices on the eggs and carefully press them into the mixture. Let the frittata cook undisturbed for about 5 minutes, until it starts to set.
Place the pan under the broiler for about 3 minutes, until the frittata is golden and puffy.
Serves 3-4
Copyright 2010 by Jen Hoy
Heat olive oil in an ovenproof skillet over medium flame.
Whisk together the eggs, pinch of sea salt, cayenne, beans, tomato, scallion, and cilantro. Pour the egg mixture into the pan.
Gently arrange the avocado slices on the eggs and carefully press them into the mixture. Let the frittata cook undisturbed for about 5 minutes, until it starts to set.
Place the pan under the broiler for about 3 minutes, until the frittata is golden and puffy.
Serves 3-4
Copyright 2010 by Jen Hoy
