Tex-Mex Frittata
Grapefruit and Arugula Salad
Ingredients
- 1 (16-oz) pkg sliced zucchini and onion
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- 12 large eggs, lightly beaten
- 1 cup shredded reduced-fat sharp Cheddar cheese
- ¾ tsp salt
- ½ tsp pepper
- 2 avocados, sliced
- ½ cup fresh salsa
Instructions
- Preheat oven to 375°F. Cook zucchini mixture and garlic in hot oil in a 10-inch ovenproof skillet over medium heat 5 minutes. Stir in beans.
- Whisk together eggs, cheese, salt, and pepper in a large bowl; gradually pour over zucchini-bean mixture in skillet.
- Transfer skillet to oven, and bake 20 minutes or until beginning to brown and center is set. Top with avocado and salsa.
Side Dish Ingredients
- 1 (11-oz) pkg arugula
- 2 cups refrigerated grapefruit segments in juice
- ½ cup chopped fresh cilantro
- ¼ cup roasted, salted sunflower seeds
- ⅓ cup ginger-honey dressing (such as Litehouse)
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
383
|
108
|
491
|
| Fat (g) | 25 | 6 | 31 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 21 | 3 | 24 |
| Carb (g) | 21 | 13 | 34 |
| Fiber (g) | 8 | 2 | 10 |
| Sodium (mg) | 744 | 193 | 937 |
Quick & Healthy Meal Plan
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