BLACK BEAN AND AVOCADO FRITTATA

Black Bean and Avocado Frittata image

Nice and easy dish for brunch or even lunch. I love making frittatas because I don't have to worry about that perfect flip with an omlette. I came up with this by taking your basic ingredients and adding that Mexican style flair that we love. **I've used 8 eggs before when that's all I had and it worked.

Provided by carolinajen4

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
2 large avocados, chopped
1 (15 ounce) can black beans, rinsed and drained
5 ounces Rotel tomatoes & chilies (half of a 10 ounce can)
10 large eggs
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon cumin
1 cup shredded cheddar cheese
salsa
fresh cilantro
avocado, slices
fresh tomato, slices

Steps:

Saute onion in hot oil in a 12-inch oven-proof skillet over medium-high heat for about 4 minutes, till tender.
Remove from heat.
Stir in 1/2 can of Rotel tomatoes and the black beans, sprinkle with avocado.
Whisk together in bowl eggs, sour cream, salt, pepper and cumin and pour over the avocado/bean mixture in the skillet.
Bake at 350 for 20-25 minutes.
Sprinkle top with cheddar cheese and bake 5 more minutes or until set.
Remove from oven and let stand 5 minutes before serving.
Serve with your favorite toppings.

Nutrition Facts : Calories 453.6, Fat 31.6, SaturatedFat 10.3, Cholesterol 377.9, Sodium 535.8, Carbohydrate 23.2, Fiber 10.1, Sugar 2.1, Protein 22.1