Mexican Frittata

Name: Mexican Frittata
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 to 4 servings
Cuisine: mexican
Ingredients: 1/2 tablespoon olive oil; 2 to 3 green onions/scallions, sliced (white and pale green parts only); 3 large eggs; 1 tablespoon water; 1 tablespoon chopped fresh cilantro leaves; Salt and freshly ground black pepper; 1/4 cup Mexican crema or sour cream; 1/4 cup shredded Oaxaca or mozzarella cheese

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Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 2 to 4 servings

Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 2 to 4 servings

Ingredients

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1/2 tablespoon olive oil

2 to 3 green onions/scallions, sliced (white and pale green parts only)

3 large eggs

1 tablespoon water

1 tablespoon chopped fresh cilantro leaves

Salt and freshly ground black pepper

1/4 cup Mexican crema or sour cream

1/4 cup shredded Oaxaca or mozzarella cheese

Directions

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Watch how to make this recipe.

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.