Hungry Girl Egg Bake

Have you been watching Hungry Girl on the Food Network?  I’ve been a fan of hers for a few years and while I don’t love every recipe I eat of hers, there are several which turn out really well.  A few weeks ago we made her El Ginormo Southwestern Egg Bake.  In my general opinion, black beans should be added to just about anything.  So, when there was a fancy–and easy–egg bake with black beans already in the recipe, it was without a doubt worth trying.  Besides making enough to serve a larger crowd, I didn’t do much to alter this recipe.  Check it out sometime in the near future!

El Ginormo Southwest Oven-Baked Omelette
2 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup fat-free milk
1 tsp. cumin
1/2 tsp. taco seasoning mix
1/2 cup chopped onion
1 tsp. chopped garlic
1/2 cup chopped red bell pepper
1/2 cup canned black beans, drained and rinsed
1/2 cup canned sweet corn, drained
1/4 cup canned diced green chiles
1/2 cup shredded reduced-fat Mexican-blend cheese
Optional toppings: salsa, fat-free sour cream, chopped scallions

Directions
Preheat oven to 375 degrees.
Line a deep 8″ X 10″ baking pan with aluminum foil. Spray lightly with nonstick spray, making sure to coat the sides as well as the bottom.
In a large bowl, combine egg substitute, milk, cumin, and taco seasoning. Whisk thoroughly.
Add onion, garlic, and bell pepper, and stir well. Carefully transfer egg mixture to the baking pan.
Evenly add black beans, corn, and green chiles to the pan. Sprinkle with cheese.
Bake in the oven until the top has puffed and the center is firm, about 1 hour.
Allow to cool slightly. Cut into four slices. If you like, finish off with the optional toppings!

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