Easy Mexican Frittata (Gluten Free)

This is a great breakfast that you can make for your loved one for breakfast or for yourself because you want something hearty, delicious and just a little spicy.

Mexican Frittata

• 2 eggs
• pinch of sea salt
• 1 tablespoon red salsa (you can vary the hotness by using a milder or hotter salsa)
• 2 tablespoons cooked black beans
• 1/4 cup diced cooked potatoes
• butter for pan
• avocado, sour cream, lime, additional salsa (garnish)

Directions:

1. Heat non stick frying pan over medium heat. Use a pan that's a little deep so that the frittata is not thin. 

2. Add small pad of butter to grease pan to prevent egg from sticking. Turn oven on to broil. 

3. In a small bowl crack eggs and beat with sea salt and salsa till thoroughly combined but not so much that the eggs become foamy. 

4. Pour egg mixture into heated pan and reduce heat to low. Allow to cook undisturbed on stove top for several minutes to allow bottom to cook. 

5. Add pieces of potato and black beans. I recommend rinsing the beans and patting them dry or else you can discolor the eggs. 

6. Remove pan from heat and place into oven under broiler. Continue to cook till top has solidified, keep a close eye on your eggs as broilers vary in intensity. 

7. Remove eggs from heat. Transfer eggs to cutting board, you can slice into wedges and serve this way or as I did cut it into a cut shape. 

8. Serve with heated corn tortilla and garnish with additional salsa, sour cream, lime slices and if you like a little cotija cheese. 

Enjoy! xoxo - Iris