Frittata Ranchera with Black Bean Salad
  • 6 large eggs plus 2 large egg whites
  • ¼ cup rough chopped parsley
  • salt & pepper
  • 1 Tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 1½ cups grape or cherry tomatoes halved
  • 1 jalapeno chile (ribs and seeds removed for less heat, if desired)
  • 4 oz crumbled goat cheese or garlic & herb cheese
  • For the salad:
  • 1 can 15 oz black beans, drained and rinsed
  • 1 avocado, diced
  • a handful of halved tomatoes
  • a few pinches of finely diced red onion
  • squeeze of fresh lime juice
  • drizzle olive oil
  • fresh chopped parsley
  1. Heat oven broiler, with rack 4 inches from the heat source.
  2. In a large bowl, whisk together whole eggs, egg whites, and parsley. Season with ½ tsp salt and ¼ tsp pepper.
  3. Heat oil in a medium size oven proof skillet, over medium heat.
  4. Add onion, tomatoes, and jalapeƱos. Cook, stirring occasionally, until onion has softened, about 6 minutes.
  5. Add egg mixture.
  6. Sprinkle evenly with cheese.
  7. Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes.
  8. Uncover skillet and place frittata under broiler. Cook until the top is set and just beginning to brown, 3 to 4 minutes.
  9. Run a flexible spatula around edge of frittata to loosen from pan, then slide onto a plate.
  10. 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.
Recipe by LeMoine Family Kitchen at