This recipe comes from the cookbook Moosewood Restaurant Low-Fat Favorites. I love the Moosewood cookbooks, and this one is really great. The actual recipe calls for 3 whole eggs and 5 egg whites to lower the fat, but I just put in whole eggs to save on time.
Black Bean and Hominy Frittata
2 c. chopped onions
2 t. vegetable oil
1 green or red pepper, seeded in cut into thin strips
1 jalapeno, seeded and minced
15 oz. can hominy, drained and rinsed
16 oz. can black beans, drained and rinsed
2 T. fresh cilantro
5 eggs
1/2 t. salt
Saute onions in 1 t. oil for about 5 minutes, until golden. Add bell peppers and chile and saute on medium heat for another 5 minutes. Stir in the hominy, black beans, and cilantro. Cover, lower the heat, and cook for 5 minutes.
While cooking, beat the eggs with salt. *Stir the bean and hominy mixture into the eggs.
Coat the bottom of the same skillet with the remaining t. of oil and return it to medium heat. When the skillet is hot, pour in the egg mixture and distribute the hominy and beans evenly. Cover and cook for 5 to 7 minutes, until the edges are firm and the bottom has browned. **Place a large flat plate or pizza pan over the skillet and flip the skillet over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook for about 5 minutes more, until the eggs are fully cooked.
Cut the frittata into wedges and serve hot or at room termperature, topped with salsa and a dollop of sour cream or yogurt.
* When I’m in a hurry, I don’t worry about reoiling the pan. I just use the 2 t. of oil from the very beginning and pour the eggs directly into the warmed bean mixture.
** I never do this step. I use an oven proof pan and just put it under the broiler for a couple of minutes, until the top is browned a little.
