Healthy Mexican Fritata April 30, 2015 22:11

We make these every week in our house, they're easy, travel well, reheat fast and are delicious.

Low carb, grain free, high protein, low calorie and inexpensive to boot.

1 dozen free range eggs
2 cups egg whites from free range eggs
2 jars healthy gourmet kitchen salsa (our salsa is thick, if you use another brand adjust recipe to account for fluids)
1 15 oz can organic black beans drained and rinsed
1/2 cup grated monterey jack cheese

Preheat oven to 350.

Whip eggs until blended (can do this by hand, maybe 30 seconds of mixing), add salsa and black beans. Mix and stir occasionally as you fill your tins.

Pour about 1/4 - 1/3 cup of mix into silicone baking cups or use parchment liners. Do not use oiled muffin pans without a liner, this is pretty hard to clean off a pan. Top with a little bit of cheese.

Bake in preheated oven for 25 minutes. If the fritatas aren't quite done bake them an additional 3 - 5 minutes.

Remove from oven and from baking cups. Enjoy warm or cool and store. These stay good in the refrigerator for 3 days or for 3 months in the freezer. If you freeze them, reheat them without thawing them. 3 fritatas take 2 minutes in microwave to reheat.

Makes approximately 36 fritata's. Serving size 2 - 3.