Wednesday, May 04, 2005

Ranchero Frittata

Ranchero Frittata (Adapted from Veg Times)

5 large eggs
4 large egg whites
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon crushed red pepper
1 tablespoon olive oil
1 cup chopped onion
1 1/2 cups cherry tomatoes, halved
2 jalapeño peppers, seeded and finely chopped
1 1/2 ounces crumbled soft goat cheese
15 ounce can black beans, drained and rinsed

Preheat broiler

In a large bowl, whisk together eggs, egg whites, parsley, salt, pepper and crushed red pepper.

In a medium skillet, heat oil over medium. Add onions and tomatoes - cook until the onions have softened, about 4-6 minutes. Add in the jalapeño's and eggs. Scatter the top with the crumbled goat cheese. Cover, reduce heat to low and cook until the eggs are just about set - about 5-6 minutes.

Remove skillet from the heat and place under the broiler - cook until the top is set and golden, about 2-4 minutes.

In a small saucepan, add black beans and heat over medium-low until thoroughly heated through. If they start to get too dry, add in a splash of water - season to taste with salt and pepper.

Serve wedges of the frittata with the warmed beans on the side.

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  1. Hi Joe, your posts are fabulous! And your recipes are wonderful too- I've had tremendous success with all I've tried so far!

  2. Would it be okay to sub mozzarella for the goat cheese?

  3. Anon - it would miss that tang the goat cheese gives it, but I think it would be OK.

  4. Just wanted to let you know that I'm featuring this as part of my South Beach Recipes of the Week today, where I'm sharing dishes with eggs. I included your photo, with a credit for you of course, and a link to the recipe.

  5. Kalyn - Neat! Thanks - I'll come check it out!