Frittata Ranchera with Black Beans

• 6 large whole eggs plus 2 large egg whites
• 1/4 cup finely chopped fresh flat-leaf parsley
• Coarse salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 onion, finely chopped
• 1 1/2 cups grape or cherry tomatoes, halved
• 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
• 1/4 cup crumbled fresh goat cheese
• 1 can (15 ounces) black beans, drained and rinsed

1. Heat broiler, with rack 4 inches from the heat source.
2. In a large bowl, whisk together whole eggs, egg whites, and parsley; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Heat oil in a medium ovenproof skillet over medium.
4. Add onion, tomatoes, and jalapenos; cook, stirring occasionally, until onion has softened, about 6 minutes.
5. Add egg mixture.
6. Sprinkle evenly with cheese.
7. Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes.
8. Meanwhile, heat beans in a small saucepan over medium-low until warmed through (add water if too dry); season with pepper.
9. Uncover skillet, and place frittata under broiler.
10. Cook until the top is set and just beginning to brown, 3 to 4 minutes.
11. Run a flexible spatula around edge of frittata to loosen from pan, then slide onto a plate.
12. Cut frittata into wedges, and serve with black beans.
13. (Per Serving)
14. Calories: 268
15. Saturated Fat: 3.3g
16. Unsaturated Fat: 4.1g
17. Cholesterol: 3mg
18. Carbohydrates: 21g
19. Protein: 18g
20. Sodium: 762mg
21. Fiber: 7g

eggs, parsley, salt, extravirgin olive oil, onion, grape, jalapeno chiles, goat cheese, black beans

Taken from www.epicurious.com/recipes/food/views/frittata-ranchera-with-black-beans-394216 (may not work)