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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