The other day I mentioned a frittata I made. It was one of those fantastic things that you create with the random ingredients you have on hand. A few weeks ago I picked up my Bountiful Basket and also got a guacamole pack. There was so much food I was running out of inspiration to use everything before it went bad. I had this genius idea to make a Mexican-inspired frittata. You know, eggs, jalapeno, avocado, salsa, cheese, etc. I have only made a few frittatas in my day and only one of them has turned out well. Oddly enough it was the first one I ever made and I have not been able to duplicate the results until this Mexican frittata. Do you have some goodies laying around? Or feel like going out of your way to try my concoction? Here’s what you will need…
- 4 eggs
- 1/3 cup egg substitute
- 1/4 cup milk
- 1/4 cup pico de gallo
- 1/4 cup ricotta cheese
- 1/2 jalapeno, diced
- 1/2 tablespoon butter
- 3 tablespoons shredded reduced fat cheese
Preheat oven to 350. In an oven-safe medium skillet over medium-high heat, melt butter and stir to coat pan evenly. Meanwhile whisk together eggs, egg beaters, pico, milk and jalapeno until well-combined. Add mix to skillet slowly. You want to work the egg mixture gently in the pan but keep the liquid moving so all portions get heated. This is just to start the process of cooking before placing pan in the oven. See this video for a visual (Giada). Next, I bake it for 7-10 minutes. You want the eggs to be set and the top to be a light golden brown.
You will get four servings out of this. I served ours with roasted potatoes and onions (1/2 pound potatoes, 1/2 medium yellow onion, 1/2 jalapeno diced; roasted at 400 for 35 minutes with oil, salt, and pepper) but you could also add a side salad and or some crusty bread.