Mexican Frittata

November 9, 2018
Lunchbox, Recipes

Ingredients

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

Method

Step 1: Preheat the oven to 425 degrees F.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.