Seasonal Mexican Frittata with Salad

  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 3 to 5 servings
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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 


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  


  1. For the frittata: Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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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