Seasonal Mexican Frittata With Salad Recipes

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MEXICAN FRITTATA

Provided by Marcela Valladolid

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 8



Mexican Frittata image

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.

1/2 tablespoon olive oil
2 to 3 green onions/scallions, sliced (white and pale green parts only)
3 large eggs
1 tablespoon water
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/4 cup Mexican crema or sour cream
1/4 cup shredded Oaxaca or mozzarella cheese

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



Mexican Frittata image

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

cooking spray
1 teaspoon olive oil
1 red bell pepper, cut into thin strips
1 medium white onion, thinly sliced
¼ cup milk
4 egg whites
2 eggs
½ teaspoon salt
½ teaspoon ground black pepper
1 pinch ground cumin
½ cup salsa

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



Mexican Frittata image

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

10 large eggs
Coarse salt and ground pepper
3 tablespoons olive oil
2 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
1 cup shredded white cheddar (4 ounces)
1 tablespoon red-wine vinegar
1 head Boston lettuce (about 10 ounces), torn into pieces
1/2 cup store-bought salsa, for serving

MEXICAN SALAD

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 7



Mexican Salad image

Steps:

  • Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.

2 ripe avocados
3 vine-ripe tomatoes
1/2 sweet onion, sliced
Chopped cilantro, about 2 tablespoons
2 limes
Coarse salt
Extra virgin oil, for drizzling

FETA FRITTATAS WITH CARROT & CELERY SALAD

This healthy oven-baked frittata with a crunchy side salad is rich in calcium, fibre, vitamin c and makes up 3 of your 5-a-day

Provided by Good Food team

Categories     Lunch

Time 40m

Number Of Ingredients 15



Feta frittatas with carrot & celery salad image

Steps:

  • Heat oven to 220C/200C fan/gas 7 with a muffin tin inside. Heat the oil in a frying pan and fry the leek for about 4 mins, stirring regularly, over a medium-high heat to soften it. Stir in the spinach and cook for 1 min until wilted down, then set aside to cool slightly.
  • Beat the eggs, dill, yogurt and feta together in a jug with black pepper and the garlic. Add the leeks and spinach, and stir well. Take the muffin tin out of the oven and drop in four muffin cases, add the egg mixture and bake for 15-18 mins until set and golden.
  • Meanwhile, mix the balsamic vinegar with the tahini and 1-2 tbsp water in a bowl to make a dressing, then toss with the vegetables and olives. Pile onto plates, carefully remove the paper cases from the frittatas and serve.

Nutrition Facts : Calories 378 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium

2 tsp rapeseed oil , plus a drizzle for the salad (optional)
1 large leek , well washed and thinly sliced
25g baby spinach
3 large eggs
⅓ pack dill , stalks removed, fronds chopped
2 tbsp natural bio-yogurt
50g feta , crumbled
1 garlic clove , finely grated
2 tsp balsamic vinegar
2 tsp tahini
2 celery sticks , sliced
2 carrots , peeled into ribbons
1 very small red onion , thinly sliced
2 romaine lettuces leaves, torn into pieces
6 pitted black Kalamata olive , rinsed and halved

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



Mexican-Style Frittata image

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

1 1/2 cups diced red potatoes or 1 1/2 cups white potatoes
1/4 teaspoon salt
3/4 cup chunky salsa
4 large eggs
2 large egg whites
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1/4 tps. ground black pepper
1 cup mexican-style shredded cheese (reduced fat)
1/2 cup chopped scallion

SPINACH FRITTATA WITH GREEN SALAD

This easy meal for one is perfect on busy weeknights when you want something light and healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 10



Spinach Frittata with Green Salad image

Steps:

  • Place a 1-cup ovenproof baking dish on a rimmed baking sheet and place in oven; preheat oven to 450 degrees. While oven is heating, whisk together egg and egg whites, 1 tablespoon cheese, milk, 1/4 teaspoon salt, and pinch of pepper. In a small skillet, heat teaspoon oil over medium; add shallot and cook until softened, about 2 minutes. Add spinach; cook until wilted, about 2 minutes. Season with salt and pepper. Stir spinach into egg mixture.
  • Remove heated dish from oven and coat with cooking spray. Immediately pour in egg mixture and top with 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Toss greens with vinegar and 3/4 teaspoon oil; season with salt and pepper. Serve frittata with salad.

Nutrition Facts : Calories 226 g, Fat 12 g, Fiber 4 g, Protein 18 g

1 large egg plus 2 large egg whites
2 tablespoons grated aged cheese, such as Gruyere
2 teaspoons whole milk
Coarse salt and ground pepper
1 teaspoon extra-virgin olive oil
1/2 small shallot, minced
1 1/2 cups baby spinach
Nonstick cooking spray
2 cups salad greens
1/4 teaspoon cider, sherry, or red-wine vinegar

SLICE OF FRITTATA WITH NUTTY GREEN SALAD & BALSAMIC DRESSING

Use up leftover grilled omelette in this lunchbox-friendly balanced meal with pine nuts and spinach

Provided by Jennifer Irvine

Categories     Lunch

Time 5m

Number Of Ingredients 7



Slice of frittata with nutty green salad & balsamic dressing image

Steps:

  • In a small bowl, stir together the oil, vinegar, lemon juice and mustard.
  • Add the pine nuts to the dressing and mix them in. Fill a bowl with the salad leaves and mix through the dressing if eating now, or add just before you eat. Serve with the frittata.

Nutrition Facts : Calories 571 calories, Fat 44 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

2 slices of frittata (see Goat's cheese & caramelised onion frittata recipe in 'goes well with', right)
75g baby spinach
25g pine nuts (or hazelnuts)
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
juice ½ lemon
¼ tsp wholegrain mustard

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