Mexican Egg Frittata

Here’s a fun way to change up breakfast and use up some of those leftover fajita toppings.

Ingredients:

1/2-1 tsp coconut oil

3/4-1 C egg whites or 1 whole egg plus 2/3-3/4 C egg whites or 2-3 whole eggs

6 grape tomatoes, halved

1/4-1/3 C frozen corn, thawed

1/4-1/3 C black beans, drained and rinsed

Salt and fresh ground pepper to taste.

Toppings as desired: salsa, mashed avocado or prepared guacamole, cilantro

Instructions:

Melt coconut oil in a small-to-medium sized skillet. Use a paper towel to spread it around to grease the pan. Add corn, tomatoes, and black beans, then pour egg whites/beaten eggs over top. Add salt and pepper now or after the mixture is cooked. Cook over medium heat until set. You can continually stir the mixture so that it's a scramble, or you can cook it like an omelet, flipping it over if desired. Add toppings as desired.

Notes: This recipe is obviously flexible. If you don't like black beans, you can leave them out. If you want to make this more of a fajita-style omelette, add some sauteed peppers and onions (you'll have to saute them ahead of time because they won't soften up enough by the time the eggs are set.)

Also, I often get questions about why I use egg whites instead of whole eggs. Because "there are so many nutrients in the yolk!" You are correct, and using whole eggs vs egg whites is simply a matter of preference. I eat a healthy, varied diet, and I take a multi-vitamin...so I'm not worried about missing out on the nutrients. I choose egg whites over whole eggs because my body prefers a lower-fat, higher-carb diet. I prefer to "save" my fats for things like cheese and avocado. Most of the protein in an egg is in the white (not the yolk)...so if you're looking for a high protein, low fat breakfast, then definitely sub egg whites for some or all of your whole eggs. Again, this is a personal preference. Do what works for you.

Lisa DeBoer