MEXICAN FRITTATA
This hearty frittata travels south of the border (without leaving the stove). Cool salad and spicy store-bought salsa make it a meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 10-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring frequently, until softened, 6 to 8 minutes.
- Add eggs, and cook, quickly stirring with a heatproof rubber spatula, until eggs thicken, about 1 minute. Sprinkle cheese evenly over egg mixture. Cover skillet; reduce heat to medium-low. Cook frittata for 15 minutes. Remove skillet from heat, and let stand, covered, 5 minutes.
- Meanwhile, whisk together vinegar and remaining 2 tablespoons oil in a large bowl; season dressing with salt and pepper. Add lettuce, and toss to combine.
- Slide frittata onto a work surface; cut into wedges. Top frittata with salsa, and serve with salad.
Nutrition Facts : Calories 424 g, Fat 32 g, Fiber 2 g, Protein 25 g
TEX-MEX FRITTATA
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Position an oven rack in the middle of the oven and preheat the broiler.
- In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 5 minutes. Arrange the veggies so that the potato slices are flat and in an even layer.
- Meanwhile, in a pitcher or bowl, whisk together the eggs, salsa and a pinch of salt. Stir in the grated pepper jack.
- Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet. Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 minutes.
- Carefully slide the frittata onto a cutting board. Slice into 4 to 6 wedges. Garnish with the cherry tomatoes, avocado, cilantro and a dollop of sour cream.
MEXICAN FRITTATA
Provided by Marcela Valladolid
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- In an 8-inch, nonstick, oven-proof saute pan, heat the oil over medium heat. Add the scallions green onions and cook until soft, about 3 minutes. Meanwhile in a medium bowl, beat the eggs with 1 tablespoon of water. Add cilantro and season with salt and pepper. Add egg mixture to pan and cook. Add the eggs and cilantro to the pan and season with salt and pepper. Cook for about 8 minutes lifting the edges with a spatula, to allow any uncooked egg to flow to the bottom. Pour the Mexican crema over the top and sprinkle with the cheese. Transfer the pan to the oven and bake until puffed and golden, about 8 to 10 minutes. Serve warm or at room temperature.
SO-EASY SKILLET FRITTATA
Whether you're starting the day with it or ending the day, there really is no wrong time to enjoy this super-and super easy-skillet frittata.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Beat eggs and cream cheese spread with whisk until blended; set aside. Cook and stir peppers in 10-inch ovenproof skillet sprayed with cooking spray 2 min. or until crisp-tender.
- Add bacon, 3/4 cup shredded cheese and cilantro to cream cheese mixture; stir until blended. Add to ingredients in skillet; stir. Cover; cook on low heat 6 to 8 min. or until egg mixture is almost set in center. Remove lid. Place skillet in oven.
- Bake 5 min. or until center of frittata is set. Remove from oven. Top with remaining shredded cheese; cover with lid. Let stand 2 min. Loosen frittata from side of skillet with spatula; slide onto plate. Cut into wedges to serve.
Nutrition Facts : Calories 230, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 220 mg, Sodium 420 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 1 g, Protein 14 g
MEXICAN FRITTATA
This a yummy breakfast frittata with Mexican flair. Serve this on a Sunday morning instead of the traditional pancake breakfast. Full of flavor. Add a dollop of sour cream and diced avocado on top.
Provided by tracyfer
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
- Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
- While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
- Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
- Bake in the preheated oven until eggs are set, about 30 minutes.
- Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.
Nutrition Facts : Calories 202.2 calories, Carbohydrate 15.6 g, Cholesterol 188.4 mg, Fat 8.5 g, Fiber 3.4 g, Protein 16.9 g, SaturatedFat 2.3 g, Sodium 1169 mg, Sugar 9 g
MEXICAN-STYLE FRITTATA
Health-conscious cook routinely toss the yolks and stick with the whites when preparing eggs. Good idea? No necessarily. Eggs are packed with nutrients, and most of them - vitamins A and E, folate, calcium, iron and lutien - are in the yolks. Sure yolks also pack dietary cholestrol, but many scientists now think saturated fat is the biggest culprit in raising blood cholestrol. A good srategy is to hedge your bets by using some, but not all of the yolks. For instance, preparing an omlette using one whole egg and two egg whites. This Mexican frittata calls for a reduced number of egg yolks, yet still has great flavour and texture. A wedge of this frittata, served with a salad and some crusty bread, is perfect for a light supper or brunch. It reheats well, so leftovers make a convenient meal the following day.
Provided by Chef mariajane
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a medium saucepan and add enough cold water to cover. Bring to a simmer and cook until just tender, about 5 minutes.
- Alternatively, place them in a glass bowl, cover with plastic, then microwave on high until tender, 3-5 minutes.
- Meanwhile, heat oven to 350°F Coat a 9-inch glass pie plate with cooking spray.
- Spread potatoes over bottom of pie plate and season with salt. Spoon salsa over potatoes.
- In a mixing bowl, whisk together eggs, egg whites, flour, oregano, and pepper until smooth. Stir in cheese and scallions.
- Pour Mixture over potatoes and salsa. With a fork, gently stir misture so cheese and potatoes are evenly distributed. Bake frittata for 30-35 minutes or until it is set at the centre and golden on top. Slice into wedges.
Nutrition Facts : Calories 165.1, Fat 8.1, SaturatedFat 4, Cholesterol 153.1, Sodium 541.7, Carbohydrate 12.5, Fiber 1.5, Sugar 1.9, Protein 10.7
CHORIZO FRITTATA
Chorizo is a spicy Mexican sausage that can be found in most grocery stores in the West or Southwest. We had this for breakfast at our best friends' home, Forrest. It was wonderful, as usual! He always spoils us when we stay overnight.
Provided by quotFoodThe Way To
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put potatoes in a saucepan and cover with water.
- Boil for 4 minutes or until tender; drain and cool slightly.
- In a mixing bowl, whisk together the eggs, salt and pepper; add 1/4 cup cheese and set aside.
- In a large non-stick, broiler-proof skillet, heat the oil over medium heat;.
- Add sausage and cook, stirring constantly for about 3 minutes.
- Add onion, garlic and bell pepper and saute until soft, about 4 minutes.
- Add potatoes to the pan and continue to cook until golden brown, about 4 minutes.
- Stir in egg mixture and mix well.
- Cover, reduce heat to low; cook until the eggs are almost set, about 10 minutes.
- Preheat broiler.
- Sprinkle frittata with remaining cheese.
- Place frittata under the broiler and cook until top is set and starts to brown, about 3 minutes.
- Place a large serving plate over the pan, and carefully invert to turn out the frittata or serve right from the pan.
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5/5 (8)Total Time 30 minsServings 4Calories 337 per serving
- I started this version by putting the chorizo link in a 350F oven until I needed it. (Alternatively, you can crumble the chorizo and cook it with the onion and jalapeno.)
- Finely cube the potato. Add it to a pot of salted boiling water and parboil for 4-5 minutes. Drain and set aside. Ideally they are still a little firm as they will finish cooking in the frittata's baking period.
- Finely chop 1/2 onion and 2 jalapenos. Saute in a dollop of oil over medium heat until tender, approx. 5-8 minutes.
- Add the chopped chorizo link and saute until the chorizo is fully cooked. Add the potatoes and season liberally with salt and pepper. (Note: I only added 2/3 of the cubed potatoes to this batch as that seemed to create a good balance.)
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