*To make this a Core® recipe, substitute fat free cheese for the reduced fat cheese. Using egg beaters would lighten it too!


POINTS® Value |  8
Servings | 4
Preparation Time | 15 min
Cooking Time | 10 min
Level of Difficulty | Easy

This one-pan frittata is packed with the bold flavors of green chiles and cumin. Your taste buds will love it for breakfast, brunch or a light lunch.
 
Ingredients


4 large egg(s)
1/2 cup fat-free skim milk
1 1/2 tsp ground cumin
1/4 tsp black pepper
15 oz canned white beans, rinsed and drained
4 1/2 oz chopped green chilies
14 1/2 oz canned diced tomatoes, with green peppers and onions
4 1/2 oz shredded reduced-fat Mexican cheese*
2 tsp olive oil

Instructions


1. Preheat broiler.
2. In a large bowl, whisk together eggs, milk, cumin and pepper. Stir in beans, tomatoes, chiles and 1/2 cup cheese.
3. Heat oil in a large, oven-proof skillet over medium heat. Add egg mixture and cook until almost cooked through to surface, frequently smoothing top with back of a spoon, about 5 minutes.
4. Place skillet under broiler and cook until top is cooked through, about 1 to 2 minutes. Sprinkle top of frittata with remaining 1/4 cup cheese; return skillet to broiler. Broil until cheese is golden, about 1 minute.
5. Slice frittata into 4 equal wedges and serve warm or at room temperature.