Seasonal Mexican Frittata with Salad
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 3 to 5 servings
Ingredients
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
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
