My husband and I spent our honeymoon in Mexico and enjoyed so many things about it, but especially the food. We both love Mexican food and to me there is nothing better than real, authentic mexican food. One of my favorite parts of mexican food is all the beans. I love beans of all kinds, but have a have a true love for refried beans. On our honeymoon I ate beans at literally every meal. I especially loved refried beans poured over my morning omelette. That is where the idea for this recipe came from. I am always trying to mix beans into my children’s’ meals because they are so yummy, good for you and very inexpensive. Right now my 3.5 year old is on a kick of wanting to eat refried bean and cheese quesadillas at every meal. This recipe came out of the idea of trying to combine some of our favorite dinner ingredients. Sometimes the best dinners don’t come from a recipe at all. They come from a little experimenting. So without further adieu,
Here is what you need:
1 whole wheat tortilla
1/2 -1 c. refried beans
1/2 c. cheddar cheese
1/2 c. lowfat milk
2 handfuls of fresh spinach, chopped
5 whole eggs plus 3 egg whites
Here is what you do:
Preheat oven to 375. While oven heats, spray the bottom and sides of pie dish with non-stick cooking spray. Then spread refried beans on the tortilla and put the tortilla (bean side up) into the baking dish. Next sprinkle half of the cheese over the beans. In a bowl combine the milk, eggs and the rest of the cheese and whisk together until well combined. Then mix in the chopped spinach and stir to combine. The spinach should be cut into large bite size pieces. Next pour the entire egg mixture over the tortilla and beans and bakes in the 375 degree oven for 18 minutes. After 18 minutes, turn the oven up to 425 and bake for an additional 5-7 minutes or until it is golden brown and puffed up a bit.
For a side dish, I made roasted asparagus because it is yummy and so easy (plus requires very little clean up). Asparagus is in season right now so eat up while it is tasting it’s best and easy on the wallet. For the asparagus, I cut off the bottom 3 inches because it can be tough and then put the asparagus on a foil lined baking sheet. I turned the edges of the foil up slightly to prevent any liquid from running all over my oven. In a small bowl, combined the juice of 1/2 a lemon, 2 tbsp olive oil, 1/4 tsp salt and 1/2 tsp. garlic powder. I then drizzled the mixture over the asparagus and put in the oven. If you make the fritatta with the asparagus put in the asparagus when you turn the oven up to 425. This way both things will be done at the same time.
This whole dinner took me less than 10 minutes to prep and was great because my daughter could help with each step. She loves to sprinkle the cheese and stir the eggs. By using whole eggs and egg whites you can really cut down on the fat and cholesterol without sacrificing any of the taste. I used 2 % milk which made it taste pretty rich, but you could use skim milk if you wanted. If you want to splurge, whole milk would be delicious. One of the things I like most about this is that this meal has something from all the food groups making it not only tasty and satisfying, but healthy too. It doesn’t get much better than this. You could also mix in any veggies you wanted and could top this with sour cream, salsa and even some fresh cilantro.
You really have got to try this and see for yourself how the crispy tortilla on the bottom and the creamy refried beans turn and ordinary fritatta into something amazing.
How do you make your fritattas? What sort of unusual ingredients do you use to make it unique and delicious? I would love to hear about your variations and what you think of this recipe.