Thursday, February 11, 2010

Rancher's Eggs: A Mex-Tex Take on Brunch

When you have some guests over for brunch, serving something familiar but with a twist is a heart-warming and ingenious gesture. Add interest to your brunch fare with this egg recipe from Martha Stewart. Rich in protein, omega-3, and antioxidants, Rancher's Eggs are sure to please your guests and benefit their health:

Rancher's Eggs

6 large eggs
2 large egg whites
1 tbsp olive oil
1 cup chopped onion
1 cup halved cherry tomatoes
2 jalapeno peppers seeded and chopped
1/4 cup crumbled soft goat cheese
15 ounces black beans, drained and rinsed
Coarse salt and ground pepper

1. Set broiler 4 inches from the heat source and preheat. Beat eggs, egg whites, and parsley together. Season with salt and pepper.
2. Heat olive oil and sauté onions, tomatoes, and jalapeno peppers until softened in oven-proof, nonstick pan. Add egg mixture.
3. Sprinkle eggs with cheese and allow to set over low flame. In another pan, cook beans until heated through and season with salt and pepper.
4. Place frittata under broiler until it is fully set and brown at the edges. Serve frittata in wedges topped with black beans.

Author: Kristine Gonzaga


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