May 2006 Becky's Mexican Frittata-Casserole One of my awesome clients created this recipe and gave me the recipe knowing how much I love anything Mexican. It's a great source of protein, very low fat and counts as a check mark for my "5-a-Dayers"! Enjoy. Thanks Becky!! 3/4 cup egg beaters 6-oz plain yogurt or fat free sour cream 1 Tbsp parsley 1 small green onion, diced 1/4 cup chopped red pepper 1/3 cup frozen corn 1/4 cup Morningstar Farms™ sausage crumbles 1/3 cup low fat shredded cheese (Mexican, cheddar, or taco) 1/3 of a 15-oz can of black beans, rinsed Salsa Mix together the eggs, yogurt or sour cream, parsley and green onion in a bowl with a whisk. Toss in remaining ingredients. Pour into a coated or non-stick 8-inch baking dish. Bake at 350 for 30-35 minutes or until the egg is set. Cut into 4 squares and serve with salsa on top. Nutrition Analysis (per 1/4 recipe) Calories: 140 Protein: 11 grams Carbs: 7 grams Fat: 2 grams Fiber: 2 grams For my 5-a-Day crew: Count as 1 checkmark. (1/2 cup combo of corn, beans, pepper, and onion) Archived Recipes Copyright 2002-2006 - Lisa Merrill