Black Bean and Avocado Frittata |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Nice and easy dish for brunch or even lunch. I love making frittatas because I don't have to worry about that perfect flip with an omlette. I came up with this by taking your basic ingredients and adding that Mexican style flair that we love. **I've used 8 eggs before when that's all I had and it worked. Ingredients:
1 medium onion, chopped |
1 tablespoon olive oil |
2 large avocados, chopped |
1 (15 ounce) can black beans, rinsed and drained |
5 ounces rotel tomatoes & chilies (half of a 10 ounce can) |
10 large eggs |
1/3 cup sour cream |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon cumin |
1 cup shredded cheddar cheese |
salsa |
fresh cilantro |
avocado, slices |
fresh tomato, slices |
Directions:
1. Saute onion in hot oil in a 12-inch oven-proof skillet over medium-high heat for about 4 minutes, till tender.
2. Remove from heat.
3. Stir in 1/2 can of Rotel tomatoes and the black beans, sprinkle with avocado.
4. Whisk together in bowl eggs, sour cream, salt, pepper and cumin and pour over the avocado/bean mixture in the skillet.
5. Bake at 350 for 20-25 minutes.
6. Sprinkle top with cheddar cheese and bake 5 more minutes or until set.
7. Remove from oven and let stand 5 minutes before serving.
8. Serve with your favorite toppings.
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