Ingredients

1 jar Here's to the Cook! White Corn & Black Bean Salsa

3 whole eggs

5 egg whites

1 cup cheddar cheese

1 teaspoon canola oil

Sour cream for topping (optional)

Cooking Steps

Heat Here's to the Cook! White Corn & Black Bean Salsa over low heat in a skillet. Once warmed, drain well and set aside.

In large mixing bowl, beat eggs and egg whites. When eggs are mixed well, add in warmed salsa.

Coat skillet with canola oil and return it to medium heat. When skillet is hot, pour in egg mixture and distribute it evenly.

Top with cheddar cheese, cover and cook for 5 to 7 minutes until the edges are firm. Flip frittata in skillet and cook the other side for 5 minutes more, or until thoroughly cooked.

Cut frittata into wedges, top with sour cream (optional) and serve hot or at room temperature.