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.

No additional tips available.

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

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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.

Seasonal Mexican Frittata with Salad

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