Southwestern Dinner Frittata
serves 4 - 6
adapted from Moosewood Restaurant Low Fat Favorites
1 large onion, small dice
1 tablespoon extra virgin olive oil, divided
1 red bell pepper, seeded and julienned
1 (14.5 oz.) can golden hominy, drained
1 (14.5 oz.) can reduced sodium black beans, drained and rinsed
2 tablespoons chopped cilantro
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
3 large eggs
1 cup pasturized egg whites
1/2 teaspoon salt, if needed
fresh ground black pepper, if needed
salsa (optional)
sour cream (optional)
Heat a teaspoon of olive oil over medium low heat in a non-stick skillet. Use a pastry brush to coat the bottom of the pan. Add onions and saute for 5 - 8 minutes, until they're soft and fragrant. Add the bell pepper and saute for another 5 minutes, until bell pepper is soft. Add hominy, beans, cilantro, cumin, paprika, and cayenne pepper. Cook, stirring often, until hot.
Taste and adjust as needed. Does it need more salt? What about a few grinds of the pepper mill? Or maybe you like a little more spice - if so add more cayenne. Once the filling suits your palate, remove pan from heat and transfer mixture to a bowl.
In a separate bowl, whisk together eggs and egg whites until light and fluffy. Stir the slightly cooled bean mixture into the eggs.
Coat the bottom of the same skillet with the remaining oil. Don't wash it in between - it has great flavor on the bottom of it. Heat the skillet over medium heat. Add egg and bean mixture. Cover and cook for 5 - 8 minutes, until sides are set and the bottom is a nice golden brown. Transfer skillet to oven and broil until the frittata is puffed and golden. Remove from oven and let sit for several minutes before cutting.
Sliding the frittata onto a large cutting board. Slice into wedges and serve. Offer regular or light sour cream and salsa as toppings if desired.
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