Mexican Frittata.

Happy Friday! I’m so excited the weekend is almost here. Since I am trying to make the best of winter this month, we are going cross-country skiing on Northerly Island tomorrow morning with friends {fingers crossed for beautiful skyline views, I’ll report back!}

Speaking of winter, Huffington Post has a hilarious letter I need to share: An Open Letter To Slushy Corners, The Absolute Worst Part Of Winter.

My favorite line: It was three days ago now that a large rodent named Phil informed, nay, threatened us, with six weeks more of your frozen resolve to wreak havoc on our socks, leggings and non-rubberized footwear.

Ha! Anyways. If you need a light recipe to keep you a little warmer this weekend, I highly recommend making this frittata. I adapted this from one of my first recipes on this blog, a light Tomato Frittata with kale and chicken.

This version is vegetarian and includes black beans, tomatoes, and lots of cilantro. I topped my slices with smashed avocado – making an easy “guac” by mixing a bit of lime juice and salt in.

Mexican Frittata
Makes 8 frittata slices; serves 2, with leftovers.

4 whole eggs
4 egg whites
2 teaspoons extra virgin olive oil
1/4 yellow onion {chopped}
1/2 cup Mexican-blend shredded cheese
1 cup grape tomatoes {sliced}
1/3 cup black beans {rinsed and drained}
1/3 cup skim milk
1/4 cup cilantro {chopped}
1/2 tsp baking soda
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 an avocado {sliced, smashed, mixed with salt and lime juice!}

How to~
Preheat the oven to 350 degrees. While the oven is heating, chop the onion and saute in olive oil for about 5 minutes. Chop the cilantro and slice the tomatoes. Whisk eggs, milk, baking soda, salt and pepper. Stir in the cheese, cooked onions, tomatoes, black beans, and cilantro. Carefully pour this mixture into a well-buttered or sprayed tart/pie dish. Bake for 25-30 minutes. The frittata is done with a fork come outs clean, and the top is lightly brown.