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 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
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.
SEASONAL MEXICAN FRITTATA WITH SALAD
Provided by Marcela Valladolid
Categories main-dish
Time 40m
Yield 3 to 5 servings
Number Of Ingredients 17
Steps:
- For the frittata: Preheat the oven to 425 degrees F.
- In an 8-inch nonstick, ovenproof saute pan, heat the oil over medium heat. Add the zucchini and cook until soft, about 4 minutes. Add the scallions and corn and cook until soft, about 3 minutes. Add the tomatoes and cook for about 1 minute.
- Meanwhile, in a medium bowl, beat the eggs with 2 tablespoons of water. Add the egg mixture and cilantro to the pan along with some salt and pepper. Cook for about 8 minutes, lifting the edges with a spatula to allow any uncooked egg to flow to the bottom. Transfer the pan to the oven and bake until puffed and golden, 8 to 10 minutes. Pour the Mexican crema over the top and sprinkle with the cheese. Serve warm or at room temperature.
- For the salad: Add the arugula, pepitas, cranberries, lemon juice, olive oil and some salt and pepper to a bowl and toss to combine. Top with Parmesan shavings
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
SPICY MEXICAN FRITTATA
A delicious-sounding Tex-Mex frittata using skim milk and a combo of egg whites and whole eggs. YUM!
Provided by DailyInspiration
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add jalapeno and garlic to a food processor or blender. Process until finely chopped. Add tomato, coriander and chili powder. Cover, process until tomato is almost smooth.
- Spray a large skillet with nonstick cooking spray; heat skillet over medium heat. Cook and stir onion in hot skillet until tender. Stir in tomato mixture and corn. Cook 3-4 minutes or until liquid is almost evaporated, stirring occasionally.
- Combine egg whites, eggs, milk, salt and pepper in a medium bowl. Mix well. Add egg mixture all at once to skillet. Cook, without stirring, 2 minutes until eggs begin to set. Run large spatula around edge of skillet, lifting eggs for even cooking. Remove skillet from heat when eggs are almost set but surface is still moist. Sprinkle with cheese. Cover, let stand 3-4 minutes or until surface is set and cheese melts. Cut into wedges.
Nutrition Facts : Calories 179, Fat 4.9, SaturatedFat 1.9, Cholesterol 98.8, Sodium 326.7, Carbohydrate 22.6, Fiber 3, Sugar 2.4, Protein 13.8
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