Mexican Frittata
From sparow64 16 years agoIngredients
- MEXICAN FRITTATA shopping list
- 1 dozen large eggs shopping list
- 1 c grated gruyere cheese shopping list
- 2 T Extra Virgin olive Ooil shopping list
- 1 T butter shopping list
- 4 oz Andouille sausage, cut into 1/2 inch pieces (or other smoky-spicy sausage) shopping list
- 1 med onion, thinly sliced shopping list
- 6 oz button mushrooms, stems trimmed off and sliced shopping list
- 1 can green chiles, drained shopping list
- 6 oz baby spinach leaves, washed shopping list
- 1 c salsa Cruda (below) shopping list
- 1 c sour cream shopping list
- salsa CRUDA shopping list
- 6 roma tomatoes, quartered lengthwise and seeded shopping list
- 1 red bell pepper, cored, seeded and quartered shopping list
- 1/4 c fresh cilantro leaves shopping list
- 1 clove garlic, chopped shopping list
- 1 t ground cumin shopping list
- 1/2 t cayenne shopping list
- 1 T EVOO shopping list
- salt shopping list
How to make it
- MEXICAN FRITTATA:
- Preheat broiler and adjust the oven rack to the upper third of the oven
- In a medium bowl, beat the eggs.
- Add cheese and stir
- Place a 12-inch ovenproof skillet, preferrably cast iron, over high heat, and let it get very hot, about 2 minutes.
- Add the olive oil and butter, spred evenly over the pan
- Add sausage, onion and mushrooms and cook until the veggies soften, about 8 minutes
- Add the chiles and spinach and cook until spinach wilts, about 2 minutes more
- Pour the gg mixture into the pand and cook, stirring continuously, until the eggs are almost set
- Use a metal patula to scrape the eggs from the bottom of the pan and incorporate them into the mixture
- Transfer the pan to the oven and broil the frittata until the top is nicely browned, 3-8 minutes
- Remove the Frittata from the oven and allow to rest about 5 minutes
- Remove frittata from pan by running a large metal spatula around the edge and sliding it halfway underneath the frittat to loosen it
- Tilt pan and use the spatula to ease the frittata out onto a serving platter. Wrap the warm frittata out onto a serving platter.
- Cut into 6 wedges and serve with salsa and sour cream on the side.
- ** I like to add chopped tomates and ripe olives to the garnishes (as always!)
- SALSA CRUDA:
- Place the tomates, bell pepper, onion, cilantro, garlic, cumin, cayenne, olive oil, and 1 t salt in the food processor fitted with stell blade and pulse until it is the equivalent of a medium dice.
- Be careful not to overprocesse or salsa will turn into a sauce
People Who Like This Dish 5
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