Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Seasonal Mexican Frittata with Salad
Total:
40 min
Active:
30 min
Yield:
3 to 5 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
3 to 5 servings
Level:
Easy

Ingredients

Frittata:
Salad:

Directions

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

More from:

The Kitchen

IDEAS YOU'LL LOVE

Thyme Pasta Frittata

Recipe courtesy of Giada De Laurentiis

Mexican Lasagna

Recipe courtesy of Rachael Ray

Mexican Fish Stew

Recipe courtesy of Food Network Kitchen

Egg White Frittata with Lox and Arugula

Recipe courtesy of Giada De Laurentiis

Nashville-Style Hot Chicken Sandwich

Recipe courtesy of Jeff Mauro

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Chocolate Balloon Bowls

Recipe courtesy of Food Network

Fried Chicken

Recipe courtesy of Katie Lee

Tangy Mustard BBQ Sauce (South Carolina Style)

Recipe courtesy of Food Network

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking