Seasonal Mexican Frittata With Salad
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tbsp
Olive Oil2 small
Zucchini (cut into 1-inch dice)5 large
Egg1 tbsp
Cilantro (chopped fresh)1
Salt1 cup
Crema (mexican)4 cups
Arugula1 cup
Dried CranberryDirections:
1
For the frittata: Preheat the oven to 425 degrees F
2
In an 8-inch nonstick, ovenproof saute pan, heat the oil over medium heat
3
Add the zucchini and cook until soft, about 4 minutes
4
Add the scallions and corn and cook until soft, about 3 minutes
5
Add the tomatoes and cook for about 1 minute
6
Meanwhile, in a medium bowl, beat the eggs with 2 tablespoons of water
7
Add the egg mixture and cilantro to the pan along with some salt and pepper
8
Cook for about 8 minutes, lifting the edges with a spatula to allow any uncooked egg to flow to the bottom
9
Transfer the pan to the oven and bake until puffed and golden, 8 to 10 minutes
10
Pour the Mexican crema over the top and sprinkle with the cheese
11
Serve warm or at room temperature
12
For the salad: Add the arugula, pepitas, cranberries, lemon juice, olive oil and some salt and pepper to a bowl and toss to combine
13
Top with Parmesan shavings