Corn-Black Bean & Eggs

I was in a rushing this morning making breakfast and this is where getting in a hurry got me.  This is not the vision that I had for this dish….AT ALL.  In my head I saw a colorful, fluffy frittata-style breakfast that sliced perfectly and looked pretty on the plate. That did not happen.  Although the flavors were awesome it looked like a muddled mess so….I loaded my plate and enjoyed some with a cup of lemon ginger tea in my favorite tea cup.

Photofrit2I believe what I did wrong was leaving it cooking on the stove top longer than I should have before putting it in the oven.  I was just trying my best to finish cooking it so my husband would eat something before work (he is not a breakfast person).  Next time I will start earlier and maybe have a better result.

  • 3 eggs
  • 1/4 cup onion, minced
  • 1/4 cup corn (I cut mine from the cob but frozen would work as well)
  • 1/4 cup black beans
  • 1/2 cup zucchini, shredded (still using it-we have A LOT)
  • 1/2 cup cheese, shredded
  • 1 Tablespoon chives
  • 1 Tablespoon milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon jalapeno powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • cooking spray

Preheat oven to 400 degrees F. Spray iron skillet with cooking spray.  Combine eggs, onion, corn, black beans, zucchini, milk and spices in large mixing bowl.  Stir well.  Heat skillet, pour in egg mixture and cook until edges start to set.  Remove from burner and transfer to oven and cook until middle is firm (10-15 minutes).

Make Mistakes. Learn From Them. Move On.

 

2 thoughts on “Corn-Black Bean & Eggs

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