Black Bean And Avocado Frittata

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 large avocados, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 5 ounces Rotel tomatoes & chilies (half of a 10 ounce can)
• 10 large eggs
• 1/3 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon cumin
• 1 cup shredded cheddar cheese
• Toppings
• salsa
• fresh cilantro
• avocado, slices
• fresh tomato, slices

1. Saute onion in hot oil in a 12-inch oven-proof skillet over medium-high heat for about 4 minutes, till tender.
2. Remove from heat.
3. Stir in 1/2 can of Rotel tomatoes and the black beans, sprinkle with avocado.
4. Whisk together in bowl eggs, sour cream, salt, pepper and cumin and pour over the avocado/bean mixture in the skillet.
5. Bake at 350 for 20-25 minutes.
6. Sprinkle top with cheddar cheese and bake 5 more minutes or until set.
7. Remove from oven and let stand 5 minutes before serving.
8. Serve with your favorite toppings.

onion, olive oil, avocados, black beans, tomatoes, eggs, sour cream, salt, fresh ground pepper, cumin, cheddar cheese, toppings, salsa, fresh cilantro, avocado, fresh tomato

Taken from www.food.com/recipe/black-bean-and-avocado-frittata-200565 (may not work)