This was one of the first frittata’s I ever tried. I don’t know if that’s why I like it so much, or if it’s just because it’s so good. It comes from the Moosewood Restaurant Low-Fat Favorites Cookbook, but don’t let the Low-Fat part scare you off :)

Black Bean and Hominy Frittata

2 cups chopped onions
2 teaspoons canola or other vegetable oil
1 green or red bell pepper, seeded and julienned (I just chop it up)
1 jalapeno or other fresh chile, seeded and minced (the recipe says optional, but I consider it necessary)
1 15-oz can white hominy or corn, drained
1 16-oz black beans, drained and rinsed (If you want to make your own, you’ll need about 1 1/2 cups)
2 T. chopped fresh cilantro
3 whole eggs
5 egg whites (I always just use 6 whole eggs)
1/2 t. salt (or to taste)

salsa
sour cream

Place the onions and 1 t. of the oil in a 10 to 12-inch nonstick skillet. Cover and cook on medium heat, stirring occasionally, for about 5 minutes, until the onions are soft and golden. Add the bell peppers and chile and saute on medium heat for 5 minutes. Stir in the hominy, black beans, and cilantro, cover, lower the heat, and cook for about 5 minutes, until hot. Remove the skillet from the heat. Put bean and hominy mixture in another bowl.

In a large mixing bowl, beat the eggs, egg whites, and salt until fluffy. Stir the bean and hominy mixture into the eggs.

Coat the bottom of the same skillet with the remaining teaspoon 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. (I never do the flip it over part of this recipe. I just pop it under the broiler until it firms up and the top is slightly brown. Sometimes I even put a little cheddar cheese on the top and melt it.)

Cut the frittata into wedges and serve hot or at room temperature, topped with salsa and a dollop of sour cream or yogurt.