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Southwestern Frittata

Servings = 2 | Serving size =1/2 pie

This recipe can be multiplied by 2.

Leftovers are good. Wrap tightly after cooled and refrigerate. I like to make sandwiches from left over frittata. This requires using leftover filling from the Soft Corn Tacos.

	olive oil spray
1/2 medium	red onion
2 large	eggs
2 large	egg whites
2 Tbsp	water
1/8 tsp	salt
	fresh ground black pepper
2	serving corn taco filling
3 ounces	reduced fat Monterey jack cheese
2 Tbsp	fresh cilantro leaves

Preheat the oven to 425°F.

Place a small non-stick sauté pan over medium-high heat and spray lightly with olive oil. Add the diced onion and cook slowly until translucent and soft. It is fine if the onions brown and caramelize. Remove the onions to a plate and keep warm.

Whisk the eggs, egg whites, water, salt and pepper in a bowl until frothy.

Place the non-stick skillet over high heat and spray lightly with olive oil. Add the egg mixture and reduce the heat to medium. Simmer for about 2 minutes. Add the onions to the cooking eggs spreading them evenly across the top.

Spread the corn taco filling over the top of the onions and place the mixture in the oven.

Place in oven and cook for about 12 minutes. As the frittata begins to puff sprinkle the cilantro leaves over the top and then cover with the shredded Monterey jack cheese.

Cook for about 5 more minutes until the cheese is melted and the frittata has puffed.

Nutrition Facts

Serving size: 1/2 pie | Servings 2

Calories 435 | Calories from Fat 174

Amount Per Serving (% Daily Value)

Total Fat 20g (30%) | Saturated Fat 10g (49%)

Monounsaturated Fat 6g | Trans Fat 0g

Cholesterol 248 mg (83 %) | Sodium 645 mg (27 %)

Total Carbohydrates 50g (17%) | Sugars 7g

Dietary Fiber 7g (28%) | Protein 32g

Vitamin A 53% | Vitamin C 200 % | Calcium 26% | Iron 11%

Vitamin K 50 mcg  | Potassium  608 mg | Magnesium  83 mg