I recently found a recipe for an Artichoke Frittata in Good Housekeeping magazine. It is a very simple recipe and tasted really good. So, I decided to try a Mexican version this week. It is a great meatless dish! One secret to this recipe is to make sure to get the egg down into the vegetables, so they cook faster.
- 2 tablespoons olive oil
- ½ small red onion, thinly sliced
- 1 pint grape tomatoes
- 1- 15 ounce can black beans, rinsed and drained
- ½ cup chopped roasted green chile
- 6 eggs, beaten
- pinch salt
- 1 cup shredded cheddar cheese
- Heat oil in a 12 inch skillet over medium heat. Saute onion for 1 minute. Add tomatoes, continue cooking until tomatoes begin to pop.
- Add black beans and chile, continue cooking to heat through.
- While the veggies are cooking, beat eggs in a medium bowl. Add salt and half of the cheese.
- Pour egg mixture over veggies; shake pan to distribute the eggs down into the veggies. Top with remaining cheese. Cover pan. Continue cooking until eggs are set.
You could probably use this method with a lot of different combinations. I might try it with some breakfast sausage next time.