cannellini & avocado frittata

serves 2 - 4


half of a spanish yellow onion, diced
1 jalapeno, half seeded and minced
1 small roma tomato, seeded, cored & chopped
half a can of cannellini beans (or fresh of course)
3 eggs beaten with 1 tbls milk
1 avocado sliced

~ in an oven safe non stick pan...
~ saute onions & jalapeno on medium heat with a little olive oil until slightly soft, 3-5 minutes.
~ add in the tomato & cannellini's, 2-3 minutes.
~ sea salt & fresh pepper to taste
~ turn off heat and pour beaten eggs over the bean mixture.
~ place in the oven which has been preheated to 325 degrees.
~ cook about 10 minutes, until eggs are done & fluffy.
~ garnish with fresh avocado, salsa & fresh pepper.