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Serves 5
10 minutes preparation time
30 minutes cooking time
10 eggs
3 scallions, chopped
1 cup shredded sharp cheddar cheese, or a mix of monterey jack and cheddar
1 teaspoon cumin
1/4 teaspoon chili powder
1 1/2 15 ounce cans black beans, drained and rinsed
1 teaspoon salt
1 cup crushed tortilla chips
1 tablespoon olive oil
1 tomato, sliced into rounds
Preheat the oven to 350 degrees.
In a large bowl, scramble the eggs and add all of the remaining ingredients except the olive oil and tomatoes. In a large oven-proof frying pan, heat the oil over medium heat until it is quite hot and swirl it around to coat the pan. Add the egg mixture all at once. Let the egg cook on the stovetop for about 10 minutes, until the egg starts to set around the edge of the pan. Gently add the tomato slices to the top of the frittata.
Carefully transfer the pan to the oven and bake it until the frittata is firm, about 20 minutes. Remove the pan and carefully slide the frittata onto a plate for serving. Be very careful with the handle of the pan which will remain hot for some time. The frittata can be served hot or at room temperature.