Seasonal Mexican Frittata With Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN FRITTATA



Mexican Frittata image

Here's an easy, versatile recipe for a zippy Mexican Frittata. I find the chorizo-jalapeno-cheese combo irresistible but you can always make a vegetarian version too. So good!

Provided by Mexican Please

Time 30m

Number Of Ingredients 12

10 eggs
1 potato
1 chorizo sausage link (approx. 1/4 lb.)
1/2 onion
2 jalapenos
1/2 cup chopped cilantro (approx. 15-20 sprigs)
1/2 cup cubed cheese (I used Jack)
shredded Cotija cheese (optional)
1/2 teaspoon chipotle powder (optional)
1/2 teaspoon salt (plus more to taste)
freshly cracked black pepper
olive oil

Steps:

  • I started this version by putting the chorizo link in a 350F oven until I needed it. (Alternatively, you can crumble the chorizo and cook it with the onion and jalapeno.)
  • Finely cube the potato. Add it to a pot of salted boiling water and parboil for 4-5 minutes. Drain and set aside. Ideally they are still a little firm as they will finish cooking in the frittata's baking period.
  • Finely chop 1/2 onion and 2 jalapenos. Saute in a dollop of oil over medium heat until tender, approx. 5-8 minutes.
  • Add the chopped chorizo link and saute until the chorizo is fully cooked. Add the potatoes and season liberally with salt and pepper. (Note: I only added 2/3 of the cubed potatoes to this batch as that seemed to create a good balance.)
  • For the egg mixture, crack ten eggs in a mixing bowl and combine well. Add 1/2 cup of chopped cilantro, 1/2 teaspoon chipotle powder (optional), 1/2 teaspoon salt, freshly cracked black pepper, and shredded Cotija cheese (optional). Combine well and add the egg mixture to the saute pan.
  • Use a spatula to even things out in the saute pan, letting the eggs fill the gaps and settle to the bottom of the pan. Add 1/2 cup of cubed cheese (I used Jack), and you can also optionally add a layer of shredded cheese on top.
  • If using an oven-safe skillet simply add it to a 350F oven and bake for 10-15 minutes. (You can alternatively add everything to a baking dish but you'll have to bake it for a few minutes longer.)
  • I baked this batch for 12 minutes and then finished it under the broiler for approx. 2 minutes; this can help even out the temp across the center.
  • Once cooked, slice it up and serve immediately! Feel free to top with fresh garnish and a few drops of hot sauce. Store leftovers in an airtight container in the fridge.

Nutrition Facts : Calories 337 kcal, ServingSize 1 serving

MEXICAN FRITTATA RECIPE



Mexican Frittata Recipe image

This tasty Mexican Frittata is made with a delicious combination of peppers, eggs, potatoes and chorizo. We love it served with hot sauce or fresh salsa.

Provided by Steph Loaiza

Categories     Breakfast     Main Course

Time 1h5m

Number Of Ingredients 9

1 Tablespoon olive oil
1 onion (diced)
2 Russet potatoes (peeled and diced)
½ pound chorizo
1 green bell pepper (diced)
1 red bell pepper (diced)
12 eggs
1 cup shredded Mexican blend cheese
salt and pepper (to taste)

Steps:

  • Preheat oven to 400 degrees.
  • In a large pan, saute onion, potatoes and chorizo in olive oil over medium heat until potatoes are soft and meat is cooked through (about 15 minutes). Add in red and green pepper and saute for an additional 5 minutes.
  • In a large bowl, whisk together the 12 eggs and then add in cheese and salt and pepper. Pour potato mixture into the egg mixture and stir until completely combined.
  • Spray a large oven-proof skillet (I used this 10 cast iron skillet ) with non-stick cooking spray, and pour in egg and potato mixture.
  • Bake for 25-30 minutes, or until eggs are set up. Serve warm with salsa or hot sauce.

Nutrition Facts : Calories 381 kcal, Carbohydrate 18 g, Protein 24 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 363 mg, Sodium 728 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

FRITTATA GOES TO MEXICO



Frittata Goes to Mexico image

I love my air fryer, as you can multitask while you're air frying. These individual Mexico inspired flavored mini frittatas are fast, easy, and loaded with flavor! Serve with fresh fruit salad and toasted English muffins. - Sharyn LaPointe Hill, Las Cruces, New Mexico

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound Yukon Gold potatoes, cubed (about 2 cups)
1 tablespoon olive oil
1/2 teaspoon garlic salt
4 large eggs, room temperature
2 tablespoons half-and-half cream
1/4 cup spreadable spicy jalapeno cream cheese, softened
1/2 teaspoon ground cumin
1/2 cup shredded Mexican cheese blend
1/2 cup cherry tomatoes, quartered
2 tablespoons minced fresh cilantro
1 tablespoon minced seeded jalapeno pepper
Thinly sliced jalapeno pepper

Steps:

  • Preheat air fryer at 400°. Place potatoes, olive oil and garlic salt in a large bowl; toss to coat. Place potatoes in air fryer. Cook until tender and lightly browned, 14-16 minutes, shaking basket occasionally., In another bowl, whisk eggs, cream, cream cheese and cumin until blended. Stir in shredded cheese, tomatoes, cilantro and chopped jalapeno. Divide potatoes among 4 greased 8-oz. ramekins. Pour egg mixture over top; cover with foil. Place ramekins in air fryer. Cook for 12 minutes. Remove foil and cook until set and a knife inserted near the center comes out clean, about 3 minutes longer. Let stand 5 minutes before serving. Top with jalapeno slices.

Nutrition Facts : Calories 262 calories, Fat 17g fat (7g saturated fat), Cholesterol 212mg cholesterol, Sodium 498mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

MEXICAN FRITTATA



Mexican Frittata image

This a yummy breakfast frittata with Mexican flair. Serve this on a Sunday morning instead of the traditional pancake breakfast. Full of flavor. Add a dollop of sour cream and diced avocado on top.

Provided by tracyfer

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 50m

Yield 2

Number Of Ingredients 11

cooking spray
1 teaspoon olive oil
1 red bell pepper, cut into thin strips
1 medium white onion, thinly sliced
¼ cup milk
4 egg whites
2 eggs
½ teaspoon salt
½ teaspoon ground black pepper
1 pinch ground cumin
½ cup salsa

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
  • Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
  • While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
  • Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
  • Bake in the preheated oven until eggs are set, about 30 minutes.
  • Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.

Nutrition Facts : Calories 202.2 calories, Carbohydrate 15.6 g, Cholesterol 188.4 mg, Fat 8.5 g, Fiber 3.4 g, Protein 16.9 g, SaturatedFat 2.3 g, Sodium 1169 mg, Sugar 9 g

MEXICAN-STYLE FRITTATA



Mexican-Style Frittata image

Health-conscious cook routinely toss the yolks and stick with the whites when preparing eggs. Good idea? No necessarily. Eggs are packed with nutrients, and most of them - vitamins A and E, folate, calcium, iron and lutien - are in the yolks. Sure yolks also pack dietary cholestrol, but many scientists now think saturated fat is the biggest culprit in raising blood cholestrol. A good srategy is to hedge your bets by using some, but not all of the yolks. For instance, preparing an omlette using one whole egg and two egg whites. This Mexican frittata calls for a reduced number of egg yolks, yet still has great flavour and texture. A wedge of this frittata, served with a salad and some crusty bread, is perfect for a light supper or brunch. It reheats well, so leftovers make a convenient meal the following day.

Provided by Chef mariajane

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups diced red potatoes or 1 1/2 cups white potatoes
1/4 teaspoon salt
3/4 cup chunky salsa
4 large eggs
2 large egg whites
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1/4 tps. ground black pepper
1 cup mexican-style shredded cheese (reduced fat)
1/2 cup chopped scallion

Steps:

  • Place potatoes in a medium saucepan and add enough cold water to cover. Bring to a simmer and cook until just tender, about 5 minutes.
  • Alternatively, place them in a glass bowl, cover with plastic, then microwave on high until tender, 3-5 minutes.
  • Meanwhile, heat oven to 350°F Coat a 9-inch glass pie plate with cooking spray.
  • Spread potatoes over bottom of pie plate and season with salt. Spoon salsa over potatoes.
  • In a mixing bowl, whisk together eggs, egg whites, flour, oregano, and pepper until smooth. Stir in cheese and scallions.
  • Pour Mixture over potatoes and salsa. With a fork, gently stir misture so cheese and potatoes are evenly distributed. Bake frittata for 30-35 minutes or until it is set at the centre and golden on top. Slice into wedges.

Nutrition Facts : Calories 165.1, Fat 8.1, SaturatedFat 4, Cholesterol 153.1, Sodium 541.7, Carbohydrate 12.5, Fiber 1.5, Sugar 1.9, Protein 10.7

MEXICAN FRITTATA



Mexican Frittata image

Provided by Marcela Valladolid

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 8

1/2 tablespoon olive oil
2 to 3 green onions/scallions, sliced (white and pale green parts only)
3 large eggs
1 tablespoon water
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/4 cup Mexican crema or sour cream
1/4 cup shredded Oaxaca or mozzarella cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • In an 8-inch, nonstick, oven-proof saute pan, heat the oil over medium heat. Add the scallions green onions and cook until soft, about 3 minutes. Meanwhile in a medium bowl, beat the eggs with 1 tablespoon of water. Add cilantro and season with salt and pepper. Add egg mixture to pan and cook. Add the eggs and cilantro to the pan and season with salt and pepper. Cook for about 8 minutes lifting the edges with a spatula, to allow any uncooked egg to flow to the bottom. Pour the Mexican crema over the top and sprinkle with the cheese. Transfer the pan to the oven and bake until puffed and golden, about 8 to 10 minutes. Serve warm or at room temperature.

More about "seasonal mexican frittata with salad recipes"

MEXICAN FRITTATA WITH CHEESE, PEPPERS, ONIONS AND PICO …
Mar 24, 2017 Frittata has long been one of our favorite breakfast items and today we're sharing our recipe for Mexican Frittata. Loaded with peppers and onions and finished with your favorite salsa, pico de gallo, or this fish taco …
From mywifecancook.com


CHEESY MEXICAN FRITTATA - BOULDER LOCAVORE
Jul 19, 2016 A super fast delicious recipe great for dinner or brunch: Cheesy Mexican Frittata. Ready in less than 20 minutes and bursting with green chilies, jalapeno, and more! ... The variety of fresh produce right now makes flavor …
From boulderlocavore.com


SHEET PAN MEXICAN FRITTATA - STRAWBERRY BLONDIE KITCHEN
Apr 22, 2019 Instructions. Preheat oven to 450 degrees and spray a 15x10 jelly roll pan, liberally, with cooking spray. Start off by browning up some chorizo in a large skillet.
From strawberryblondiekitchen.com


SEASONAL MEXICAN FRITTATA WITH SALAD RECIPE - MAGGIE'S RECIPES
Frittatas are a versatile dish that can be customized with various ingredients, making them perfect for using up leftover vegetables.
From maggies-recipes.com


MEXICAN BREAKFAST FRITTATA WITH CORN SALSA AND …
Apr 30, 2018 In a large (15-inch) oven-proof skillet, heat the oil over a medium-high flame. Transfer all but 1 cup of the corn salsa mixture to the pan and set the remaining aside for later.
From feedmephoebe.com


THE BEST MEXICAN FRITTATA RECIPE - HEALTHY BREAKFAST OR …
Feb 7, 2024 Step Three: Add the Remaining Ingredients and Bake. Add the meat back to the skillet, along with the tomato and scallions. Pour the scrambled uncooked egg on top, and sprinkle with the salt and cheese.
From realfoodrealdeals.com


MEXICAN FRITTATA - HOPPIN MEAL PLANS
May 12, 2019 Tired of Taco Tuesday? Tacos are great, but let’s change it up a bit. This Mexican Frittata is a dish inspired by the great Mexican flavors. It’s a mix of taco meat, fajita vegetables, and salsa, covered in eggs and cooked. ...
From hoppinmealplans.com


SEASONAL MEXICAN FRITTATA WITH SALAD - PUNCHFORK
2 small zucchini, cut into 1-inch dice; 2 scallions (white and pale green parts only), chopped; 1/3 cup diced tomatoes (1-inch dice); 1 tablespoon chopped fresh cilantro; 4 cups arugula; 1/4 cup toasted pepitas (hulled green pumpkin …
From punchfork.com


MEXICAN FRITTATA - THE DELICIOUS PLATE
Aug 19, 2018 In a mixing bowl, add the red onion, tomatoes, red pepper, corn and chili. Reserve about 1 Cup in a small bowl for the salsa. Add the zucchini, 1 teaspoon salt, ½ teaspoon ground black pepper, sweet paprika, cumin and 1 …
From thedeliciousplate.com


MEXICAN FRITTATA WITH CHORIZO - SOUTHERN EATS & GOODIES
The Mexican version is spicy, and the Spanish type can be spicy OR sweet. Both have their own unique bold flavor. If chorizo just isn’t your thing, or you don’t have any, breakfast sausage can be used. Making this recipe meat-free is another …
From southerneatsandgoodies.com


SHEET-PAN MEXICAN FRITTATA (WITH VIDEO) | HOW TO FEED …
Dec 10, 2020 What to Serve with Sheet-Pan Mexican Frittata. As with so many Tex-Mex or Mexican dishes, the items you serve along with the main dish elevates the taste and overall joyful experience even more. We love serving …
From howtofeedaloon.com


CHORIZO FRITTATA: 5 DETAILED STEP BY STEP DIRECTIONS …
Jul 23, 2017 Chorizo: I'm using a Spanish style chorizo for this frittata recipe. Spinach: Fresh spinach is best. Cheese: Optional. We used cheddar to sprinkle on top before baking. You can choose to use a different kind, or omit it all …
From latinamommeals.com


SEASONAL MEXICAN FRITTATA WITH SALAD RECIPES
Cook frittata for 15 minutes. Remove skillet from heat, and let stand, covered, 5 minutes. Meanwhile, whisk together vinegar and remaining 2 tablespoons oil in a large bowl; season …
From tfrecipes.com


Related Search