Spicy Mexican Frittata Recipes

MEXICAN FRITTATA

Steps:

• In a medium bowl, whisk eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 10-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring frequently, until softened, 6 to 8 minutes.
• Add eggs, and cook, quickly stirring with a heatproof rubber spatula, until eggs thicken, about 1 minute. Sprinkle cheese evenly over egg mixture. Cover skillet; reduce heat to medium-low. 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 dressing with salt and pepper. Add lettuce, and toss to combine.
• Slide frittata onto a work surface; cut into wedges. Top frittata with salsa, and serve with salad.

MEXICAN FRITTATA

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.

MEXICAN FRITTATA

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.

SPICY CORN FRITTATA WITH TOMATOES AND SCALLIONS

Steps:

• Set a rack on the top shelf of the oven and preheat to 450 degrees F.
• In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.
• In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.
• Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
• Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.

SPICY ZUCCHINI FRITTATA

Steps:

• Heat broiler. In a medium ovenproof (preferably cast-iron) skillet, heat oil over medium heat and cook onion and jalapeno, stirring, until tender, about 5 minutes. Add zucchini and corn and cook until tender, about 7 minutes more. Season with salt.
• In a bowl, whisk eggs with 1/2 teaspoon salt and pour into skillet with vegetables. Cook until sides are just beginning to set, 2 to 3 minutes.
• Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on top, 2 to 3 minutes.

SPICY TUNISIAN CARROT FRITTATA

Steps:

• Either boil the carrots in salted water, or steam until thoroughly tender, about 15 minutes. Drain and mash with a fork, or puree in a food processor fitted with the steel blade. Add the caraway, harissa, and garlic, and blend together.
• Beat the eggs in a large bowl. Beat in the salt and pepper, and add the carrot mixture and the parsley. Mix together well. Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula, to let the eggs run underneath during the first few minutes of cooking.
• Cover the pan, turn the heat down to low and cook 15 minutes, shaking the pan gently every once in a while, until the frittata is almost set. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. Meanwhile, preheat the broiler.
• Finish under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (it should brown slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Serve warm or room temperature.