Tex-Mex Frittata
Arugula, Orange and Fennel 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
- ¾ tsp salt
- ½ tsp pepper
- 1 cup shredded sharp Cheddar cheese
- 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, salt, and pepper in a large bowl; gradually pour over zucchini-bean mixture in skillet. Sprinkle with cheese.
- 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
- 3 navel oranges, peeled and sliced
- 1 fennel bulb, thinly sliced
- 1 (10-oz) pkg baby arugula
- ⅓ cup white balsamic shallot vinaigrette
Side Dish Instructions
- Combine oranges, fennel, and arugula in a large bowl. Pour dressing over salad; toss.
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