Recipes Vegetarian Meals Greens & Beans Frittata with Salsa

Greens & Beans Frittata with Salsa

Greens & Beans Frittata with Salsa

Servings: 2
Utensils

9” covered sauté pan

Nutritional Facts

  • Calories 340,1
  • Proteins 25,7 g
  • Fat 13,6 g
  • % Fat 36 %
  • Carbohidrates 28,7 g
  • Fiber 2,3 g
  • Cholesterol 13,8 mg
  • Sodium 1782,2 mg

Ingredients

  • 2 Tsp. Olive oil
  • ½ Cup diced onion
  • 2 Cups loosely packed spinach leaves
  • 1 Cup cooked pinto, red or navy beans
  • 1 Cup egg substitute
  • 1 Tsp. minced parsley
  • ½ Tsp. salt, optional
  • ¼ Cup shredded Monterey Jack cheese
  • ½ Tsp. freshly ground pepper, optional
  • 1 Cup salsa, room temperature (see sidebar)

Preparation

In sauté pan over MEDIUM heat, preheat oil 2 minutes. Sauté onion and spinach until onion softens, about 3 minutes; reduce heat to low. Gently stir in beans; cover with Temp-Tone® control OPEN and cook 3 minutes, until beans are heated through. Combine eggs, parsley and salt; add to vegetables; gently stir to coat.

Cover with Temp-Tone® control OPEN; cook 3 minutes. Sprinkle cheese and pepper over top. Cover again with control open; cook 3 to 5 minutes until eggs are set and cheese is melted. With large nylon spatula, gently cut frittata in half; slide each half onto heated dinner plate. Top with salsa and serve immediately.

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