Name: Seasonal Mexican Frittata with Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 3 to 5 servings
Ingredients: 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

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

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