Frittata Ranchera With Black Bean Salad Food

FRITTATA RANCHERA WITH BLACK BEAN SALAD

Steps:

• Heat oven broiler, with rack 4 inches from the heat source.
• In a large bowl, whisk together whole eggs, egg whites, and parsley. Season with ½ tsp salt and ¼ tsp pepper.
• Heat oil in a medium size oven proof skillet, over medium heat.
• Add onion, tomatoes, and jalapeños. Cook, stirring occasionally, until onion has softened, about 6 minutes.
• Add egg mixture.
• Sprinkle evenly with cheese.
• Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes.
• Uncover skillet and place frittata under broiler. Cook until the top is set and just beginning to brown, 3 to 4 minutes.
• Run a flexible spatula around edge of frittata to loosen from pan, then slide onto a plate.
• For the bean salad- simply mix the beans, avocado, tomato, red onion, lime and olive oil in a bowl Season with salt and pepper to taste and finish with chopped parsley.

BLACK BEAN & WHITE CHEDDAR FRITTATA

Steps:

• Preheat broiler. In a large bowl, whisk the first 6 ingredients until blended., In a 10-in. ovenproof skillet, heat oil over medium-high heat. Add peppers and green onions; cook and stir 3-4 minutes or until peppers are tender. Add garlic; cook 1 minute longer. Stir in beans. Reduce heat to medium; stir in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with cheese., Broil 3-4 in. from heat 3-4 minutes or until light golden brown and eggs are completely set. Let stand 5 minutes. Cut into wedges. Serve with toppings as desired.

FRITTATA RANCHERO WITH BLACK BEANS FROM PLATTERTALK.COM RECIPE - (4.2/5)

Steps:

• Heat oven broiler, with rack 4 inches from the heat source. In a large bowl, whisk together whole eggs, egg whites, and parsley; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a medium size oven proof skillet, over medium heat. Add onion, tomatoes, and jalapenos; cook, stirring occasionally, until onion has softened, about 6 minutes. Add egg mixture. Sprinkle evenly with cheese. Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes. Heat beans in a small saucepan over medium-low heat until warmed through. Uncover skillet and place frittata under broiler. Cook until the top is set and just beginning to brown, 3 to 4 minutes. Run a flexible spatula around edge of frittata to loosen from pan, then slide onto a plate. Cut frittata into wedges and serve with black beans. - See more at: http://www.plattertalk.com/2013/09/frittata-ranchera-with-black-beans.html

CORN FRITTERS WITH BLACK BEAN SALAD

Steps:

• In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 teaspoons salt - toss well.
• In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 teaspoons salt until well mixed.
• In a 12-inch skillet, heat oil on medium-high heat until very hot. Add batter to oil by 1/4 cupfuls, forming mounds; gently press tops to flatten. Cook 4-5 minutes or until browned on each side, turning over once. Be careful; oil will splatter. Transfer to cookie sheet in 225 degree F. oven to keep warm. Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature. Serve with bean salad on top.