Enjoy the same spicy flavor in this Chipotle Rancheros Frittata as you would huevos rancheros, but its healthier, lower in carbs, & higher in protein.
Guess what? I’ve been on a real frittata kick lately. I’ve already shared my spring vegetable goat cheese frittata and my bacon jalapeno frittata… and more are coming because they are that good. There are a few reasons why I’m hooked on these frittatas. First of all, its because I’m trying to eat healthier. The only way I can eat healthy on a continual basis is when I prep my meals in advance of my work days, and those meals need to have a lot of protein and fiber and lower on carbs. I love scrambled eggs but will not eat them reheated. No way. But, for some reason, I think a frittata, at least my frittatas, taste perfectly fine when reheated in the microwave at work. Sure, I would prefer to reheat everything in the oven but I can’t do that at work. The second reason I love eating these frittatas is because they are reasonably easy to make and I get a good six to eight meals out of them.
See how freakishly yellowish orange my frittata is? You do not need to adjust your screen. This is because I finally got my hands on some really good backyard chicken eggs. If you’re used to buying your eggs at the store and are fortunate enough to get your hands on some eggs that came from very happy, free roaming, well fed backyard chickens, you know exactly what I’m talking about. The yolks are super bright orange and the taste is amazing.
This frittata had the same great taste as your traditional chipotle huevos rancheros that is served with refried beans and corn tortillas, but has the added benefit of extra protein from the cottage cheese and less fat and carbs because you aren’t eating it on top of oil soaked fried tortillas. Trust me, I still love the traditional version, but when I’m trying to fuel my body with good healthy food, this is a great alternative!
Chipotle Rancheros Frittata
- 28 ounces whole tomatoes in juice (one large can)
- 1/2 yellow onion minced
- 1/4 cup cilantro minced, some reserved for garnish
- 2 tablespoons chipotle chiles in adobo chopped (less if you want less spicy)
- 2 cloves garlic minced
- 1 teaspoon salt
- 8 eggs
- 1 cup cottage cheese
- 1 tablespoon butter
- 15.5 ounces black beans (I use Trader Joe's Cuban Style), drained and rinsed
- To make the sauce, combine canned tomatoes with their juice, onion, cilantro, chipotle, garlic, and salt in a blender and process until smooth. Add sauce to saucepan and cook over medium heat until flavors combine, about 10 minutes.
- Combine eggs and cottage cheese in bowl of stand mixer. With the whisk attached, beat mixture on medium speed for one minute.
- Preheat oven to 400 degrees F.
- Heat 10 inch cast iron skillet over medium high heat. Melt butter and spread around bottom and sides of pan. Add whisked egg mixture to hot pan. After about a minute, add beans, trying to spread them out as evenly as possible. After about 6-8 minutes on the stove, transfer pan to the oven.
- Cook in hot oven another 6-8 minutes until top is golden brown and eggs have set.
- Top with chipotle rancheros sauce and serve with avocado.