Recipe: Mexican Frittata

Thursday, October 21, 2010 | 0 comments »

By Team Beachbody

Eggs are truly a wonder food—each one is high in protein and low in calories. Here's a tasty Mexican frittata recipe with the zing of onion, bell pepper, and salsa, and the lightness of added egg whites. Enjoy!
  • 1 tsp. olive oil
  • 1/2 red bell pepper, cut into thin strips
  • 1/4 medium white onion, thinly sliced
  • 1/4 cup skim milk
  • 2 whole eggs
  • 4 egg whites
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • Pinch cumin
  • 1/2 cup salsa
  • 12-inch nonstick skillet with ovenproof handle
  • Medium-sized bowl
  • Whisk
Preheat oven to 350 degrees.

Heat oil in a 12-inch nonstick skillet over medium heat. Add pepper and onion; sauté until tender. While pepper and onions are cooking, place milk, eggs, egg whites, salt, pepper, and cumin in medium-sized bowl; mix together with whisk. When vegetables are tender, pour egg mixture over them in pan. Cook without disturbing eggs just until slightly set; flip over and cook other side until just slightly set. Place pan in oven; bake at 350 until eggs are cooked (about 5 minutes). Place frittata on a plate; top with salsa. Makes 1 serving.

Preparation Time: 15 minutes
Cooking Time: 10 minutes

Nutritional Information (per serving):
Calories Protein Fiber Carbs Fat Total Saturated Fat
371 31 g n/a g 25 g 15 g 3.8 g