VEGETARIAN MEXICAN FRITTATA

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Pamela Steed Hill Diamond Quality Author Diamond Author | 55 Articles Joined: June 25, 2014 United States Vegetarian Mexican Frittata By Pamela Steed Hill | Submitted On October 10, 2014 Recommend Article Article Comments Print Article Expert Author Pamela Steed Hill Authentic Italian frittatas typically feature local vegetables and herbs, cheeses, and sometimes meats, such as pancetta or prosciutto. This vegetarian Mexican version features Latin American vegetables and herbs, including chiles, tomatillos, black beans, oregano, and cilantro. To finish, spoon a little salsa on top for a flavorful, satisfying lunch or dinner. Makes 4 large or 6 medium slices Ingredients 8 large eggs sea salt freshly ground black pepper 1 tsp dried oregano 2 tbsp olive oil 2 garlic cloves, finely chopped 2 serrano chiles or 1 large jalapeno, seeded and chopped 1 poblano chile, seeded and chopped 1 small onion, finely chopped 6 tomatillos, husked and chopped 1 chipotle chile in adobo sauce, finely chopped 1 cup cooked black beans (rinsed well and drained, if canned) 1/2 cup chopped cilantro 1/4 cup chopped fresh oregano 1 cup shredded cheddar (or Mexican blend) cheese 1/2 cup of homemade or bottled salsa Preparation Preheat the broiler. Whisk the eggs with salt, pepper, and dried oregano in a large bowl and set aside. Heat a 12-inch nonstick skillet over medium heat and add the olive oil. Add the garlic, serranos or jalapeno, poblano, and onion and season with salt and pepper. Stir well to combine. Reduce heat to medium-low, cover, and cook until softened, 7-8 minutes. Return the heat to medium and add the tomatillos, chipotle chile, black beans, cilantro, and oregano, stirring well to combine. Cook until the tomatillos soften and some of the liquid is absorbed, 5-6 minutes. Re-whisk the eggs and pour slowly and evenly over the vegetable mixture. Tilt the skillet back and forth gently to help the egg penetrate the filling and set on the bottom and sides. When the top is almost set, but still a little runny, scatter the cheese over the frittata. Broil until slightly browned on top, 2-3 minutes. Remove from the oven and let rest 4 minutes. Cut the frittata into 4 large or 6 medium slices and plate. Spoon salsa on top of each, or pass at the table. Serve right away. For more recipes and cooking tips from Pamela Steed Hill, check out The Briny Lemon. Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 84 times Word count: 343 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Pamela Steed Hill Email Address Subscribe We will never sell or rent your email address. Vegetarian Recipes Article Feed Vegetarian Recipes Article Feed Find More Articles Search Recent Articles 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Khatti Meethi (Sour and Sweet) Pani Puri Wheatgrass Juice Vs Wheat Grass Juice Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People Healthy Eating: 3 Delicious All-Veggie Dishes to Try Jackfruit Shawarma With Tzatziki Sauce Quick and Easy Vegetarian Dishes To Love Vada Pav Recipe Tasty Recipes of Jowar Flour, Tur Dal, and Moong Dal Collard Greens EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide