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Mexican Frittata

Source of Recipe

From "The Big Book of Breakfast" by Maryana Vollstedt


Recipe Introduction

"Serve this spicy frittata for breakfast, lunch, or supper, along with warm flour tortillas and a plate of orange and cucumber slices and radishes."

List of Ingredients

â—¦ 1 tablespoon vegetable oil
â—¦ ½ cup chopped yellow onion
â—¦ 1 clove garlic, minced
â—¦ ½ cup chopped green bell pepper
â—¦ 4 ounces medium mushrooms, sliced
â—¦ 1 tomato, seeded, chopped, and drained
â—¦ 1 can (4 ounces) diced green chiles, drained
â—¦ 6 large eggs
â—¦ 2 tablespoons milk
â—¦ ¼ teaspoon chili powder
â—¦ ¼ teaspoon ground cumin
â—¦ ½ teaspoon salt
â—¦ Freshly ground pepper
â—¦ ½ cup grated Monterey Jack cheese
â—¦ Fresh salsa for topping
â—¦ Sour cream for topping


Recipe

In a large ovenproof skillet, warm oil over medium heat. Add onion, garlic, and bell pepper and sauté for 2 minutes. Add mushrooms and tomato and sauté until vegetables are tender, about 5 minutes longer. Stir in chiles.

Preheat broiler.

In a medium bowl, mix together eggs, milk, and seasonings. Pour over vegetables in skillet. Reduce heat to medium-low, cover, and cook until eggs are set and top is almost dry, 10 to 12 minutes. Sprinkle with cheese and broil until frittata is puffy and cheese is melted, about 1 minute. Let stand for 5 minutes.

Cut into wedges and serve from the skillet or slide the whole frittata onto a platter. Pass salsa and sour cream separately.

Serves 4