Mexican Frittata with Black Beans and Rice
Mexican Frittata with Black Beans and Rice

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 30 minutes
  • Prep: 8 minutes
  • Cook: 5-9 minutes

Nutrition Facts

Amount per serving:
Total Calories: 341
  • 673mg Sodium
  • 47g Carbs
  • 10g Fiber
  • 9g Fat
  • 2g Saturated Fat
  • 4g Sugars
  • 19g Protein
  • 198mg Calcium
  • 6mg Iron
341673mg 47g10g9g4g19g2g


  • 4 large eggs
  • 1/2 cup nonfat milk
  • 1 15-ounce can black beans, rinsed and drained
  • 1 14-ounce can diced tomatoes with green pepper and onion
  • 1/2 cup instant brown rice
  • 14 1/2 ounce can diced green chilies
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons olive oil
  • 1/4 cup reduced-fat Mexican four-cheese blend (such as Sargento), shredded



1. In a large bowl, whisk together eggs and milk. Add the next six ingredients and mix well. Let mixture stand for 5 minutes.
2. Preheat broiler. Heat oil in a large oven-safe skillet over medium heat. Add egg mixture and cook for 3-5 minutes, until almost cooked through to the surface, frequently smoothing the top with the back of a large spoon.
3. Place skillet under the broiler; cook for 1-2 minutes, until the top is done. Sprinkle with shredded cheese and return skillet to the broiler. Broil for 1-2 minutes, until the cheese is golden. Slice into 4 equal wedges. Serve warm or at room temperature.
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