Let the ingredients in your kitchen and pantry inspire you to create delicious recipes. This was one of those days. I needed a dish t pass for the local community lunch in town. With not alot of time to shop for more ingredients, I decided to just use what was available. Growning up, my Mom prepared many, many egg dishes for us. They were easy, inexpensive and always tasty! I mean what would breakfast or brunch be without breakfast tacos filled with fluffy scrambled eggs? And then add some of your favorite shredded cheese combined with fresh ingredients, it a win, win situation! This frittata dish was inspired by my friend Kim, who ran a succesful catering business for a while. When those frittata’s were baking in the oven, it was impossible not to feel hungry! A delicious combination, for me, is any good melting cheese with an extra sharp cheddar. And, I am hooked on Cabot’s Seriously Sharp Cheddar. Only the best for my dishes.
Frittata a La Mexicana
1/2 cup white onion, finely diced
1 clove garlic, minced
2 jalapeños, 1 minced and one sliced
Kosher salt and fresh cracked pepper, to taste
1/3 cup sundried tomatoes, chopped fine
1 tablespoon cilantro, chopped
1 full cup cooked potatoes, diced
10 large eggs
1/3 cup Mexican crema
1/3 cup milk
3/4 cup Manchego, Chihuahua or Monterey Jack cheese, shredded
3/4 cup Seriously Sharp Cabot Cheese, shredded
1 large roma tomato, thinly sliced
Pinch of crushed Mexican oregano
*more cilantro for garnish
* Your favorite salsa for garnish
*Mix the cheese together before adding to the recipe
A frittata is very similar to a Spanish tortilla, in which, it includes the same ingredients. Spanish tortillas most often will include sliced potatoes and ham now and then. They are served with the browned side up.
1. In a 10 inch, oven safe, skillet, add 2 tablespoons of olive oil and heat to medium. Add the onions, garlic and minced jalapeño. Season lightly with salt and pepper and saute for 5 minutes. Reserve the sliced jalapeño.
2. Preheat oven to 400 degrees F. To the skillet, add the sun dried tomatoes and chopped cilantro. Cook for 1 more minutes . In a large bowl whisk the eggs with the crema and milk. Season lightly with salt and pepper. Fold in 3/4 of the cheese.
3. Pour the egg mixture into the skillet, turn heat to medium/low. Cook for 5 to 7 minutes, gently folding using a rubber spatula. To the top of frittata, add the remaining cheese, sliced tomatoes, sliced jalapeños and oregano. Finish baking in preheated oven for 12 to 15 minutes or until eggs are no longer jiggly. If you like, you could place it under the broiler for less than a minute for more browning. Remove from oven and let rest for 5 minutes before slicing. You may have to loosen the edges with a sharp knife. Yields up to 8 servings. Garnish with fresh cilantro and salsa.
Tips~ If the frittata is browning too quicklt in the oven, cover loosely with foil paper while it bakes for the first 6 minutes.
Tips~ Frittata can be served warm or at room temperture. Serve with a fresh salad for a meatless option aon any night of the week.
Lynn! I love you! You are the best! And thank you!