Seasonal Mexican Frittata with Salad

Total Time:
35 min
10 min
25 min

3 to 5 servings

  • Frittata:
  • 1 tablespoon olive oil
  • 2 small zucchini, cut into 1-inch dice
  • 2 scallions (white and pale green parts only), chopped
  • 1 ear corn, kernels cut off the cob
  • 1/3 cup diced tomatoes (1-inch dice)
  • 5 large eggs
  • 1 tablespoon chopped fresh cilantro
  • Salt and freshly ground black pepper
  • 1/3 cup Mexican crema
  • 1/3 cup shredded Oaxaca or mozzarella cheese
  • Salad:
  • 4 cups arugula
  • 1/4 cup toasted pepitas (hulled green pumpkin seeds)
  • 1/4 cup dried cranberries
  • Juice of 1 lemon
  • Drizzle of olive oil
  • Salt and freshly ground black pepper
  • Big pieces of shaved Parmesan, for topping
  • 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

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