Optigrill+ Mexican Frittata

• 6 medium eggs
• Tabasco, to taste
• 3 chives, chopped
• 1 garlic clove, peeled and finely chopped
• 1 Jalapeño, seeded and chopped
• 30 ml (2 tbsp) olive oil
• 360 gr (12 ounces) black beans, drained and rinsed
• ½ lime juice
• 1 tomato, seeded and chopped
• 120 gr (1 cup) grated Monterey jack cheese
• Salt and pepper, to taste
• Sour cream (optional)

In a separate bowl combine the eggs, salt, pepper, and Tabasco. Meanwhile, in a regular pan add the oil and cook the chives, chopped Jalapeño, and garlic. Add the black beans and lime, then season with salt and pepper. Set aside.

Place the empty Snack & Baking Tray accessory in the OptiGrill+. Turn the grill on, select the Manual Mode and select orange colour setting. When the OptiGrill+ is ready, pour the eggs in and cook until eggs are cooked halfway. Top with the black bean mixture, chopped tomatoes and the grated cheese. Cook until egg is set and cheese is melted and slightly brown.

Transfer to a plate and serve with sour cream.