Recipe courtesy of Melissa Gaman for Food Network Kitchen

Frittata Rancheros

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
This easy meal is a fun play on the classic Huevos Rancheros. The shortcut ranchero sauce is smoky and spicy and does double duty in this recipe as some is baked into the frittata itself, while the rest is served on the side for spooning over the top.



  1. Preheat the oven to 400˚ F. Put the chile in a small dish with 1/4 cup water; microwave until softened, 45 to 60 seconds. Pour into a blender with the tomato sauce, 1/4 cup pico de gallo, half of the cilantro and a pinch each of salt and pepper; blend until smooth.
  2. Heat the vegetable oil in a medium ovenproof nonstick skillet over medium heat. Pour off some of the excess liquid from the remaining 1/4 cup pico de gallo, then add the pico de gallo to the skillet. Cook, stirring, until softened, 1 to 2 minutes. Stir in the eggs, then reduce the heat to medium low. Scrape down the eggs from the sides of the pan. Sprinkle about 1 cup tortilla strips over the eggs, drizzle with 2/3 cup of the pureed sauce and sprinkle with the cheese. Transfer the skillet to the oven and bake until the eggs are just set, 9 to 10 minutes. Let stand 5 minutes.
  3. Meanwhile, toss the beans with the lime juice and a big pinch of salt and pepper. Chop the remaining cilantro and add to the beans.
  4. Slide the frittata onto a cutting board and cut into wedges; divide among plates. Spoon more of the pureed sauce on top along with the sour cream and remaining tortilla strips. Serve with the black beans and any remaining sauce.