Courtney's Skillet Chilaquiles

When Joe and I vacationed in Mexico years ago, I discovered a love for chilaquiles and recently stumbled upon a great recipe that I will share at some point. Joe and I also share a love for frittatas, so this morning I decided to combine the two using random ingredients I had on hand. Here's what I used and did (The measurements are approximate):

1/4 cup diced bell pepper
1/4 cup diced onion
Four corn tortillas cut into one-inch strips
1/2 cup of pinto beans rinsed and drained
A pinch of cilantro, chopped
Garlic salt
Pepper
Two eggs
3 egg whites
1/4 cup salsa
Fresh jalapenos, diced
*1/4 cup cheddar-jack cheese
*Handful of mozzarella cheese (I ran out of cheddar-jack)

*I always use 2% milk cheese

I heated the oven to 350, sprayed a 10-inch skillet with cooking spray and sauteed the bell peppers and onion for a couple minutes. In a small bowl I beat the eggs and egg whites and then stirred in everything but the mozzarella. I poured the egg mixture over the onions and bell peppers, stirred to mix and then let it cook for about 5 minutes over medium heat until the egg was almost set. I sprinkled the mozzarella on top and put it in the oven for another 5-8 minutes until cooked through. Then I let it sit a couple minutes, slid it onto a cutting board, used a pizza cutter to slice it into four wedges...

and served it with fresh jalapenos.

Yum!