Frittata Ranchera with Black Bean & Avocado Salsa

• 1-1/2 cups Kraft Calorie-Wise Zesty Italian Dressing, divided
• 1-1/2 qt. grape tomatoes, halved
• 1-1/2 qt. scallions, chopped
• 1-1/2 qt. whole eggs
• 3 cups egg whites
• 1-1/2 cups skim milk
• 1 Tbsp. hot pepper sauce
• 3/4 cup chopped fresh cilantro, divided
• 1-1/2 cups Kraft Shredded Cheddar/Monterey Jack Blend Cheese
• 3 cups avocados, chopped
• 3 cups canned no-salt-added black beans, rinsed

1. For each frittata: Heat 2 Tbsp.
2. (30 mL) dressing in an 8-inch ovenproof nonstick skillet on medium-high heat.
3. Add 1 cup (250 mL) each tomatoes and scallions; saute 2 min.
4. Whisk 4 whole eggs, 4 egg whites, 1/4 cup (50 mL) milk, 1/2 tsp.
5. (2 mL) hot pepper sauce and 1 Tbsp.
6. (15 mL) cilantro until blended; add to vegetables in skillet; stir.
7. Top with 1/4 cup (50 mL) cheese.
8. Bake in 350 degrees F (180 degrees C) standard oven 15 to 20 min.
9. or until top is golden brown and centre is almost set.
10. Let stand 10 min.
11. Run knife around edge of skillet to loosen frittata and slide onto cutting board.
12. Cut into 4 wedges.
13. Combine avocados and black beans with remaining dressing and cilantro.
14. Serve with frittata.

italian dressing, grape tomatoes, scallions, eggs, egg whites, milk, hot pepper sauce, fresh cilantro, cheese, avocados, salt

Taken from www.kraftrecipes.com/recipes/frittata-ranchera-black-bean-avocado-salsa-158585.aspx (may not work)