Southwestern Frittata

Servings: 2 | Serving size: 1/2 pie

Cooking Time: 45 Minutes

This recipe can be multiplied by 2.

This recipe also requires making Soft Corn Tacos first. These are made with the leftovers. Leftover frittatas are good. Wrap tightly after cooled and refrigerate. I like to make sandwiches from left over frittata.

Ingredients

• 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 servings 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.