Mexican Vegetable Frittata

Mexican Vegetable Frittata

Serves: 3

Ingredients:

• 3 eggs
• 1/8 tsp salt
• 1/8 tsp freshly ground pepper
• 2 tsp canola oil
• 1 cooked black bean vegetable burger, roughly crumbled
• ½ cup cooked spinach
• ¼ cup defrosted frozen corn kernels
• 3 Tbsp shredded low-fat Monterey jack cheese
• 5 Tbsp mild fresh salsa
• 1 cup avocado, small dice
• 2 slivered green onions
• ¼ bunch fresh cilantro picked into sprigs

Directions:

• Preheat oven to 350F.
• Whisk the eggs together with the salt and pepper.
• Heat oil in a small, non-stick, oven-proof skillet over Medium-High heat.
• Pour the eggs into the pan all at once.  Stir the eggs vigorously while shaking the pan until barely set.  Reduce heat to low.
• Add the crumbled burger, spinach, corn and cheese to the top of the egg mixture.
• Place the pan in the preheated oven for 2-3 minutes until the eggs have set and the cheese has melted.
• Remove the frittata from the oven and transfer to a clean cutting board.
• Dot the top of the frittata with the salsa, diced avocado and slivered green onions
• Cut the frittata into 3 pieces, garnish with cilantro sprigs and serve at once.