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Mexican Frittata

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This hearty frittata travels south of the border (without leaving the stove). Cool salad and spicy store-bought salsa make it a meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2008

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Slide frittata onto a work surface; cut into wedges. Top frittata with salsa, and serve with salad.

Cook's Notes

A bit of patience is key for a perfect frittata: Stir the egg mixture in the skillet until its thickened, then cover and leave it alone to cook. Don't lift the lid to peek!

Reviews Add a comment

  • smd1227
    8 JAN, 2010
    Also, if you like a little zip, add some finely minced chipotles in adobo. YUM!
    Reply
  • smd1227
    8 JAN, 2010
    Mayers, I think the white cheddar was the problem. It's too mild. If you can find it in your market, use a good Mexican cheese like Manchego. If you can't find that, use pecorino romano. Here's a link to Mexican cheese you can use, if you can find them: http://www.gourmetsleuth.com/Articles/Mexican-Cheeses-966/mexican-cheeses.aspx. As for the leftovers, I would have sliced them up very finely and added them to a salad with bacon or leftover ham, with some good cured olives....
    Reply
  • mayers
    2 SEP, 2009
    This was so blah! I even added a ton of fresh herbs and it still had no flavor, was unattractive at best. Both my husband and I hated itw - what to do with the leftovers?? Maybe fried rice.
    Reply
  • foodie72
    21 JUL, 2009
    Very simple, very fast and very good. And any leftovers reheat in the microwave very nicely.
    Reply
  • MombyChoice
    15 JUL, 2009
    Has anyone actually tried this recipe? I would like to hear about the results if you have.
    Reply
  • mazz
    15 JUL, 2009
    It is impossible to use a recipe with an advertisement over the directions!!!!!
    Reply
  • StinaB12345
    14 JUL, 2009
    Just push print and you can see the recipe-
    Reply
  • Freakymom
    14 JUL, 2009
    Can't get rid of the pop up blocker. I have the blocker on. So sick of the ads!
    Reply
  • djcriss4
    14 JUL, 2009
    disable the pop ups or close the ads. either way I did not have that problem
    Reply
  • scottandmarilyn
    14 JUL, 2009
    This is the 2nd recipe with the pop up in the way!!
    Reply