Black bean, green chile and tomato frittata recipe
Guess who's coming to dinner? I love to be spontaneous, especially after a long day of testing and photographing recipes, and no matter who drops by for dinner, I can always depend on a quick and easy frittata to fill the gaps in a meal of experiments that didn't work perfectly. (Don't get me wrong; I feed those recipe failures to my friends, too, but I always like to have one proven good dish on the menu so my friends will come back.) A frittata is a crustless quiche, and this Mexican-inspired version relies on staples I always have in my pantry: canned black beans, canned green chiles, grated cheese and eggs.
Black bean, green chile and tomato frittata
Serves 4 as a main dish for dinner or brunch, with a side salad.
8 large eggs
1 cup grated cheese (I use bits from the freezer, or store-bought low-fat Mexican 4-cheese blend)
2 oz canned green chiles, drained
1 roma tomato, diced
1/4 cup canned black beans, rinsed and drained
A pinch of Mexican oregano
1/2 tsp ground cumin
1/2 tsp fresh black pepper
Cooking spray (preferably canola or vegetable oil spray)
In a mixing bowl, batter bowl or 2-quart glass measuring cup, whisk the eggs lightly. Then, with a rubber spatula, stir in the cheese, chiles, tomato, beans, oregano, cumin and black pepper.
Spray a 10-inch nonstick frying pan with the cooking spray, and preheat the pan over low heat for one minute. Pour in the egg mixture. Cover the pan, and cook over low heat for 8 minutes. Gently lift the edge here and there, and let the unset egg mixture run under the edge all the way around. Cover the pan, and continue to cook until the top is set, another 7-8 minutes. Sprinkle a bit of extra grated cheese on top, if you wish; cover and cook just until the cheese is melted, 1-2 minutes.
Set the frittata aside to cool slightly or to room temperature. The longer it sits, the easier it will be to cut. Frittatas are great picnic fare, and can be made a day in advance.
More recipes in The Perfect Pantry:
Frittata with broccoli and garden herbs
Egg and cheese casserole with leeks, red pepper and bacon
Red pepper, asparagus and spinach quiche
Asparagus, mushroom and sausage quiche
Other recipes that use these pantry ingredients:
Frittata with prosciutto, basil and spinach, from Wrightfood
Asparagus and tomato frittata with havarti and dill, from Kalyn's Kitchen
Gluten-free pasta frittata with goat cheese, from Gluten-Free Goddess
Rice cooker frittata with summer vegetables, from Just Bento
Squash blossom frittata, from Mediterranean Cooking in Alaska