Seasonal Mexican Frittata with Salad Recipe

Name: Seasonal Mexican Frittata with Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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.
3
Add the zucchini and cook until soft, about 4 minutes.
4
Add the scallions and corn and cook until soft, about 3 minutes.
5
Add the tomatoes and cook for about 1 minute.
6
Meanwhile, in a medium bowl, beat the eggs with 2 tablespoons of water.
7
Add the egg mixture and cilantro to the pan along with some salt and pepper.
8
Cook for about 8 minutes, lifting the edges with a spatula to allow any uncooked egg to flow to the bottom.
9
Transfer the pan to the oven and bake until puffed and golden, 8 to 10 minutes.
10
Pour the Mexican crema over the top and sprinkle with the cheese.
11
Serve warm or at room temperature.
12
For the salad: Add the arugula, pepitas, cranberries, lemon juice, olive oil and some salt and pepper to a bowl and toss to combine.
13
Top with Parmesan shavings

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Seasonal Mexican Frittata with Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seasonal Mexican Frittata with Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions