In the midst of Olympic fever, here's an easy breakfast dish you can whip up for a crowd. Made with red, white, and bluish ingredients, you can root on Michael Phelps and Misty May-Treanor with every savory bite.
Made with sweet cherry tomatoes, cubes of mozzarella cheese, black beans, and purple basil from my garden, this high-protein dish is bursting with savory flavor. Pair your under-200-calorie piece with whole wheat toast or a side salad for the perfect breakfast, lunch, or even dinner.
Keep reading for this simple recipe that takes under 30 minutes.
- 1 tbsp. olive oil
2 cups cherry tomatoes, halved
1 cup black beans
1 tbsp. fresh basil leaves, chopped (I used purple basil)
Salt and pepper
2 oz. mozzarella cheese, cubed
- Pour the olive oil in a small pan and add the tomatoes and beans. Sprinkle with a little salt and pepper and sauté for five minutes on medium-low heat. Lower heat to low for two minutes.
- In a small bowl, beat the eggs, basil, and a little salt and pepper.
- Slowly pour the egg mixture into the pan with the tomatoes and beans. Add the cheese and give it a few stirs. Cover and let cook for 15 to 20 minutes or until the frittata puffs up slightly and is totally cooked on top.
- Place the frittata on a large plate, cool for a few minutes, cut into eight wedges, and serve warm.
Makes eight servings.
- Eggs, Breakfast/Brunch
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