Serves 4 as a main dish for dinner or brunch, with a side salad.
8 large eggs
1 cup grated cheese (I use bits from the freezer, or store-bought low-fat Mexican 4-cheese blend)
2 oz canned green chiles, drained
1 roma tomato, diced
1/4 cup canned black beans, rinsed and drained
A pinch of Mexican oregano
1/2 tsp ground cumin
1/2 tsp fresh black pepper
Cooking spray (preferably canola or vegetable oil spray)
In a mixing bowl, batter bowl or 2-quart glass measuring cup, whisk the eggs lightly. Then, with a rubber spatula, stir in the cheese, chiles, tomato, beans, oregano, cumin and black pepper.
Spray a 10-inch nonstick frying pan with the cooking spray, and preheat the pan over low heat for one minute. Pour in the egg mixture. Cover the pan, and cook over low heat for 8 minutes. Gently lift the edge here and there, and let the unset egg mixture run under the edge all the way around. Cover the pan, and continue to cook until the top is set, another 7-8 minutes. Sprinkle a bit of extra grated cheese on top, if you wish; cover and cook just until the cheese is melted, 1-2 minutes.
Set the frittata aside to cool slightly or to room temperature. The longer it sits, the easier it will be to cut. Frittatas are great picnic fare, and can be made a day in advance.