Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Save Recipe Print
Seasonal Mexican Frittata with Salad
Total:
40 min
Active:
30 min
Yield:
3 to 5 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
3 to 5 servings
Level:
Easy

Ingredients

Frittata:
Salad:

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

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Grilled Seasonal Salad with Avocado Dressing

Recipe courtesy of Jeff Mauro

Fridge Frittata

Recipe courtesy of Katie Lee

Breakfast Frittata Squares

Recipe courtesy of Food Network

Asparagus and Parmesan Frittata

Recipe courtesy of Marc Murphy

Asparagus and Spinach Frittata

Recipe courtesy of Katie Lee

Frittata with Spinach, Olives and Chicken Sausage

Recipe courtesy of Daphne Oz

Mexican Shrimp Burgers

Recipe courtesy of Marcela Valladolid

Mexican Coke Float

Recipe courtesy of Marcela Valladolid

JM's Mexican Coffee

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Latest Stories