Southwestern Egg White Frittata w/ Black Bean Pico de Gallo, 5/19/14
By Diana Harbour
Brandon Douglas Frittata ingredients 2 tablespoons olive oil, plus more for drizzling 5 Mushrooms, thinly sliced 1 bunch green onions, trimmed and sliced 1 red bell pepper, julienne 2 cup baby spinach, torn 1 clove garlic, minced 8 egg whites 3 T Water 1 tsp Coriander 1 tsp Cumin 1 cup shredded Cheddar cheese Kosher salt and freshly ground black pepper Directions Preheat the oven to 350 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add another tablespoon olive oil, and add the green onions, mushrooms, bell peppers, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper. In a medium bowl, beat together the eggs, water, spices, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and allow eggs to set for 1 minute. You may need to scrape edges a bit to even out the eggs. Drizzle olive oil around the edge of the pan to ensure easy removal. Spread cheese over the top of the frittata. Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with cilantro and lime wedges. Black Bean Pico de Gallo 1 cup cherry tomatoes, quartered 1/2 c black beans, drained & rinsed 1 small jalapeno, sliced thin 3T Olive Oil 1T Fresh Lime Juice 1tsp garlic minced 3T Cilantro Fresh, chopped salt & pepper Directions Combine all ingredients in mixing bowl. Mix well. Season with salt and pepper to taste. Serve This can be made ahead of time and chilled until needed.
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