Frittata Ranchera with Black Beans

By BCrisp

Ingredients

• 6 large whole eggs plus 2 large egg whites
• 1/4 cup finely chopped fresh flat-leaf parsley
• Coarse salt and freshly ground pepper
• 1 Tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 1 1/2 cups grape or cherry tomatoes, halved
• 2 jalapeno chiles, finely chopped
• 1/4 cup crumbled fresh goat cheese
• 1 can (15 oz) black beans, drained and rinsed.

Details

Servings 4

Preparation

Step 1

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