Updated: Apr 25, 2021
I love making frittatas! It is the perfect meal for the hot summer months.
This is a Mexican influenced version, packed with herbs, spices and flavor. It is also super simple to make.
For more of my own recipes click here.
Ingredients for a 10 inch pan:
1/2 onion sliced
1 jalapeno chili, or to taste,diced
1 fresh poblano chili, cut into narrow strips
15 or so cherry tomatoes, cut in half
3 tablespoons cilantro, diced fine
8-10 leaves epazote leaves, diced fine (optional)
1 teaspoon cumin powder
1 teaspoon Mexican oregano
Salt and black pepper to taste
3-4 tablespoons oil
Mexican blend or Oaxacan cheese
Pickled onions and jalapenos
Hot sauce of your choice
Heat the oven to 375° F on convect broil.
Heat the oil in a frying pan on medium heat. Add the onions and jalapenos and saute till soft and translucent, do not brown.
Meanwhile beat the eggs with the cilantro, epazote if using, cumin, oregano, salt and pepper till foamy.
Spread out the cooked onions evenly on the pan and pour the beaten eggs over them. Lay the poblano strips radiating out over the eggs and fit the halved tomatoes between the poblano strips. Top with the cheese, be generous.
By now the bottom of the frittata should be lightly browned, you can see this on the edges. Put the pan on the middle of the oven and bake for about 7-10 minutes, till the cheese has browned and the eggs are cooked through.