3 Great Frittata Toppings with Peppers

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Serve these toppings with the 

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Description

Roasted Poblano and Black Bean Frittata.

Jalapeno Cream
Author: Live Naturally Magazine
Serves: 3/4 cup
Ingredients
  • ½ cup plain Greek yogurt (or sour cream)
  • ¼ cup chopped cilantro
  • 1 medium-sized jalapeno pepper,
  • seeded and minced
  • 2 tablespoons fresh lime juice
Instructions
  1. Combine all ingredients, and let stand at room temperature 30 minutes for best
  2. flavor.

PER 2 TABLESPOONS: 53 CAL; 1G PROT; 5G FAT; 2G CARBm (0G SUGARS); 39MG SODIUM; 1G FIBER

Guacamole
Serves: 1/2 cup
Ingredients
  • 1 medium avocado, halved
  • Juice of half a lime
  • 3 tablespoons red onion, minced
  • 1 small clove garlic, mashed
  • ½ tablespoon chopped cilantro
  • ½ jalapeno, seeded and minced, optional
  • Kosher salt and fresh pepper, to taste
Instructions
  1. Place the pulp from the avocado in a bowl and slightly mash with a fork or a potato masher, leaving some large chunks. Add lime juice, red onion, garlic, cilantro and jalapeno; mix thoroughly. Add salt and pepper to taste.

PER ¼ CUP: 80 CAL; 1G PROT; 10G FAT; 1G CARB; (0G SUGARS); 15MG SODIUM; 2G FIBER

Bell Pepper Pico de Gallo
Author: Live Naturally Magazine
Serves: 1 cup
Ingredients
  • 3–4 bell peppers of various colors
  • 1 large tomato, diced
  • 2 small jalapenos, deseeded and diced
  • 2–3 cloves of garlic, diced
  • ½ onion, diced
  • ¼ cup chopped cilantro
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 2 teaspoons chili/cayenne/chipotle powder (depending on your taste preference)
  • Juice of half a lime
  • Salt, to taste
Instructions
  1. Combine all ingredients in a bowl. Adjust seasonings to taste.

PER 2 TABLESPOONS: 32 CAL; 1G PROT; 0G FAT; 7G CARB (0G SUGARS); 28MG SODIUM; 2G FIBER

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