Frittata Ranchera with Black Bean & Avocado Salsa

• 1/4 cup Kraft Calorie-Wise Zesty Italian Dressing, divided
• 1 cup halved grape tomatoes
• 4 green onions, chopped
• 4 whole eggs
• 4 egg whites
• 1/4 cup skim milk
• 2 Tbsp. finely chopped fresh cilantro, divided
• 1/2 cup Cracker Barrel Shredded Light Tex Mex Cheese
• 1/2 cup chopped avocados
• 1/2 cup canned no-salt-added black beans, rinsed

1. Heat oven to 350 degrees F.
2. Heat 2 Tbsp.
3. dressing in 8-inch ovenproof nonstick skillet on medium-high heat.
4. Add tomatoes and onions; cook 2 min., stirring occasionally.
5. Meanwhile, whisk whole eggs, egg whites, milk and 1 Tbsp.
6. cilantro until blended.
7. Add egg mixture to cooked vegetables in skillet; stir.
8. Top with cheese.
9. Bake 20 min.
10. or until top is golden brown and centre is almost set.
11. Let stand 10 min.
12. Meanwhile, combine avocados, beans, remaining dressing and cilantro.
13. Run knife around edge of skillet to loosen frittata.
14. Slide frittata onto cutting board; cut into wedges.
15. Serve topped with avocado mixture.

italian dressing, halved grape tomatoes, green onions, eggs, egg whites, milk, fresh cilantro, cheese, avocados, salt

Taken from www.kraftrecipes.com/recipes/frittata-ranchera-black-bean-avocado-salsa-139354.aspx (may not work)