Black Bean White Cheddar Frittata Recipes

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BLACK BEAN & WHITE CHEDDAR FRITTATA



Black Bean & White Cheddar Frittata image

This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you're looking for something with more kick, use hot salsa or add some chipotle pepper. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

6 large eggs
3 large egg whites
1/4 cup salsa
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/3 cup finely chopped green pepper
1/3 cup finely chopped sweet red pepper
3 green onions, finely chopped
2 garlic cloves, minced
1 cup canned black beans, rinsed and drained
1/2 cup shredded white cheddar cheese
Optional toppings: Minced fresh cilantro, sliced ripe olives and additional salsa

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.

Nutrition Facts : Calories 183 calories, Fat 10g fat (4g saturated fat), Cholesterol 196mg cholesterol, Sodium 378mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

ROAST BEEF AND CHEDDAR FRITTATA



Roast Beef and Cheddar Frittata image

A very easy way to make roast beef and Cheddar cheese into a delicious brunch-style frittata.

Provided by michelep

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 55m

Yield 4

Number Of Ingredients 6

cooking spray
10 eggs, beaten
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
8 ounces deli-style roast beef, chopped
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart shallow baking dish with cooking spray.
  • Stir eggs and cream of mushroom soup together in a large bowl until smooth. Stir Cheddar cheese, roast beef, and black pepper into the egg mixture.
  • Bake in preheated oven until set in the the center and golden brown on top, 45 to 50 minutes.

Nutrition Facts : Calories 534.9 calories, Carbohydrate 7.6 g, Cholesterol 551.6 mg, Fat 37.3 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 17.5 g, Sodium 1582.3 mg, Sugar 2.6 g

CHEDDAR AND BLACK BEAN FRITTERS



Cheddar and Black Bean Fritters image

Categories     Bean     Appetizer     Side     Fry     Quick & Easy     Cheddar     Gourmet

Yield Makes about 18 fritters

Number Of Ingredients 13

1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1/4 teaspoon double-acting baking powder
1/4 teaspoon cayenne
1/4 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup milk
1 large egg yolk
1 cup 1/4-inch-diced extra-sharp Cheddar (about 1/4 pound)
1 cup canned black beans, rinsed well in a sieve and patted dry between layers of paper towels
2 large egg whites
vegetable oil for frying the fritters
sour cream and tomato salsa as accompaniments if desired

Steps:

  • In a bowl whisk together well the cornmeal, the flour,the baking powder, the cayenne, the salt, and the cumin, whisk in the milk and the yolk, and stir in the Cheddar and the beans. In another bowl beat the whites until they hold soft peaks and fold them into the Cheddar mixture thoroughly. Heat 1/8 inch of the oil in a well-seasoned cast-iron or non-stick skillet over moderately high heat until it is hot but not smoking. Working in batches, drop heaping tablespoons of the batter into the skillet, spreading them slightly, fry the fritters for 1 minute on each side, or until they are golden brown, and let them drain on paper towels. Serve the fritters with the sour cream and the tomato salsa.

BLACK BEAN, CORN, AND CHEDDAR FRITTERS



Black Bean, Corn, and Cheddar Fritters image

Best served hot and crispy, right out of the pan, these fritters make a lovely light lunch served with a green salad, or a more hearty meal when served with Recipe #336469. They can also be a nice appetizer! Serve the fritters with sour cream and/or salsa on the side! I measured the oil after frying, so that the nutritional information would accurately reflect the oil used - you should start with 1/2 cup when frying, though!

Provided by Lizzymommy

Categories     Lunch/Snacks

Time 40m

Yield 15 fritters

Number Of Ingredients 17

1/2 cup yellow cornmeal
1/2 cup unbleached white flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 dash cayenne
1/2 cup 1% low-fat milk
1 egg yolk (save the white!)
1 cup cooked black beans
1 cup grated sharp cheddar cheese
1/2 cup corn kernel (fresh or frozen)
2 tablespoons minced fresh cilantro
3/4 cup chopped red bell pepper (1 medium pepper)
2 tablespoons diced roasted green chili peppers (canned or fresh)
2 egg whites (that includes the one from the egg yolk earlier)
1/4 cup canola oil (start frying with 1/2 cup - 1/4 cup is what is absorbed)

Steps:

  • Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized bowl.
  • Beat the milk with the egg yolk, and add it to the dry ingredients, mixing well.
  • Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
  • In another bowl, beat the egg whites with an electric mixer until stiff. Gently fold them into the batter.
  • Heat 1/2 cup oil in a 10-inch iron skillet over medium-high heat. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.).
  • Spoon in about 1/4 cup of batter for each fritter, making three or four at a time. Fry until golden brown on one side, 3 to 5 minutes. Turn and fry until golden brown on the other side, and drain on paper towels. Fry the rest of the batter in batches.
  • Serve immediately with sour cream and salsa on the side.

Nutrition Facts : Calories 124.7, Fat 6.8, SaturatedFat 2.1, Cholesterol 20.9, Sodium 151.7, Carbohydrate 11.5, Fiber 1.8, Sugar 0.9, Protein 4.9

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