Frittata Rancheros Recipes

HUEVOS RANCHEROS FRITTATA

Steps:

• Preheat oven to 400 degrees Fahrenheit
• Dice the tomatoes, pepper, and onion into small pieces. Heat up olive oil in an oven safe pan such as a cast iron skillet. Add the vegetables and sauté for 7 minutes until soft and the tomatoes have released their water. The season with lime zest, paprika, chili powder, cumin, salt, and pepper.
• While the vegetables are cooking, crack your eggs into a separate bowl and whisk in milk. Stir in half of the cilantro, and half of the cheese. Season with salt and pepper. Pour the egg mixture over the vegetables. Tilt the pan to make sure all the vegetables are evenly covered. I like to add the second half of cheese right on top, to form a crust. Cook frittata for 2 minutes on medium high until the outside of the eggs are set.
• Transfer the pan to the oven and bake until the eggs are set. Roughly 8 minutes. To check if the eggs are cooked through, tilt the pan to see if the eggs wobble in the middle. If they do not then they're done. If you prefer a crispier top, you can broil the frittata for 1 minute.
• Let cool in the pan for 5 minutes then top with salsa and the rest of your cilantro.

HUEVOS RANCHEROS FRITTATA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch baking dish with cooking spray.
• Beat eggs in a large bowl with a fork until slightly frothy. Mix in sour cream and Mexican seasoning. Add salsa, tomato, onion, and cilantro. Pour into the prepared baking dish. Sprinkle 3/4 cup Mexican cheese blend on top; stir in gently with a fork.
• Bake in the preheated oven until firm and springs back when gently pressed, about 20 minutes. Sprinkle remaining 3/4 cup Mexican cheese blend and jalapeno on top. Continue baking until cheese bubbles and turns golden, 5 to 10 minutes.
• Let frittata stand for 10 minutes before slicing with a serrated knife.

RANCHERO FRITTATA

Steps:

• Heat the broiler with the rack 4 inches from the heat source. In a large bowl, whisk together the whole eggs, egg whites, and parsley; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• In a medium (10-inch) nonstick ovenproof skillet, heat oil over medium. Add onion and tomatoes and cook until the onion has softened, about 6 minutes. Stir in the jalapeno peppers and egg mixture. Sprinkle cheese over top. Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes.
• Place frittata under broiler and cook until the top is set and starts to brown, 3 to 4 minutes. Meanwhile, in a small saucepan over medium-low heat, cook beans until heated through (add water if too dry); season with salt and pepper.
• Run a rubber spatula around the edge of the pan to loosen the frittata. Carefully slip the frittata out of the pan onto a large serving platter. Serve wedges of frittata with black beans on the side.