Another meatless meal success!!! The mister loved it and asked if there were leftovers for lunch tomorrow. Maybe, just maybe, I’ll convert him over to the idea that meat doesn’t always have to be the center of every meal. The jury is still out.
My last attempt at a meatless meal, Sweet Potato and Black Bean Enchiladas, proved to be a great place to start, and tonight’s recipe followed suit.
If you follow my blog regularly you must have noticed our love of all foods Mexican. Mexican, especially chips and salsa, would be at the top of our death row meal list for sure!
Frittatas are traditionally Italian. They are basically open faced baked omelets. The key to making a great one is patience. One your lid goes on… don’t lift it off to have a peak until at least 6-7 minutes have passed. Good luck with that one… it’s really hard not to!
You can add a ton of veggies and still have a protein packed meal. Serve it with a side salad… or a quinoa salad… and you’re good to go! Quick, fast, and in a hurry!
Time: 15 minutes
1/3 c. frozen bell peppers and onion mix
1/3 c. black beans, rinsed and drained
1/3 c. corn, frozen
sliced jalapeños, to taste
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
1 can Rotel
1/4 c. milk
1/4 c. cheese, shredded
In a non-stick skillet over medium-high heat, sauté bell peppers, onions, beans, corn, and jalapeños until warmed throughout.
Add all spices and can of Rotel. Cook until all of the tomato juice has evaporated. Meanwhile, in a medium sized bowl, whisk together eggs and milk. Once juice has evaporated, add egg mixture to skillet.
Stir egg and vegetable mixture until eggs are no longer runny, about 1 minute. Cover, turn heat to medium-low and cook for an additional 7-10 minutes, or until eggs have set completely. Remove lid, top with cheese, and serve when cheese has melted. Yum!!
- Serve topped with salsa and sour cream.
- Leave out any of the spices or veggies if you don’t like them.
- Serve with warmed quinoa mixed with jarred salsa.