"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Frittata Recipe

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This recipe for Mexican Frittata, by , is from 30 in 30 Minutes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Wilner
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10 large eggs
Kosher salt
Freshly ground pepper
2 bell peppers (ribs and seeds removed), thinly sliced.
1 medium red onion, halved and thinly sliced.
1 cup shredded white cheddar (4 ounces)
1 tablespoon red wine vinegar
1 head Boston lettuce (about 10 ounces) torn into pieces
1/2 cup store-bought green chile salsa

Directions:
Directions:
1. Whisk eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
2. In a 10-inch non-stick skillet with a tight-fitting lid (or you can use aluminum foil) heat 1 tablespoon oil over medium-high heat.
3. Add bell peppers and onion. Season with salt and pepper. Cook stirring frequently, until softened, 6-8 minutes.
4. Add eggs and cook, quickly stirring with a heat-proof spatula until eggs thicken, about 1 minute.
Sprinkle cheese evenly over egg mixture.
5. Cover skillet; reduce heat to medium-low. Cook frittata for 15 minutes. Remove skillet from heat and let stand covered for 5 minutes.
6. Meanwhile, whisk together vinegar and remaining 2 tablespoons of oil in a large bowl; season with salt and pepper. Add lettuce and toss.
7. Slide frittata onto a work surface; cut into wedges.
8 Top frittata with salsa and serve with salad.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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