Frittata Ranchera with Black Beans

Frittata Ranchera with Black Beans

Photo by BCrisp

  • Prep Time


  • Total Time


  • Servings



  • 6

    large whole eggs plus 2 large egg whites

  • ¼

    cup finely chopped fresh flat-leaf parsley

  • Coarse salt and freshly ground pepper

  • 1

    Tbsp extra-virgin olive oil

  • 1

    onion, finely chopped

  • cups grape or cherry tomatoes, halved

  • 2

    jalapeno chiles, finely chopped

  • ¼

    cup crumbled fresh goat cheese

  • 1

    can (15 oz) black beans, drained and rinsed.


Heat boiler, with rack 4 inches from the heat source. In a large bowl whisk together whole eggs, egg whites, and parsley; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a medium ovenproof skillet over medium. Add onion, tomatoes, and jalapenos; cook, stirring occasionally, until onion has softened, about 6 minutes. Add egg mixture. Sprinkle evenly with cheese. Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes. Meanwhile, heat bean in a small saucepan over medium-low until warmed through (add water if to dry); season with pepper. Uncover skillet, and place frittata under broiler. Cook until the top is set and just beginning to brown, 3 to 4 minutes. Run a flexible spatula around edge of frittata to loosen from pan, then slide onto a place. Cut frittata into wedges, and serve with black beans


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