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Mexican Frittata with Black Beans & Rice




Source of Recipe


SHAPE Magazine


List of Ingredients




4 large eggs
1/2 cup nonfat milk
1 15-ounce can black beans, rinsed and drained
1 14-ounce can diced tomatoes with green pepper and onion
1/2 cup instant brown rice
14.5 ounce can diced green chilies
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1/4 cup shredded reduced-fat Mexican four-cheese blend (such as Sargento)


Recipe



In a large bowl, whisk together eggs and milk. Add the next 6 ingredients and mix well. Let mixture stand 5 minutes. Preheat broiler. Heat oil in a large oven-safe skillet over medium heat. Add egg mixture and cook 3-5 minutes, until almost cooked through to the surface, frequently smoothing the top with the back of a large spoon. Place skillet under broiler; cook 1-2 minutes, until top is done. Sprinkle with shredded cheese and return skillet to broiler. Broil 1-2 minutes, until cheese is golden. Slice into 4 equal wedges and serve warm or at room temperature.