Salsa Frittata Food

MEXICAN FRITTATA

Steps:

• I started this version by putting the chorizo link in a 350F oven until I needed it. (Alternatively, you can crumble the chorizo and cook it with the onion and jalapeno.)
• Finely cube the potato. Add it to a pot of salted boiling water and parboil for 4-5 minutes. Drain and set aside. Ideally they are still a little firm as they will finish cooking in the frittata's baking period.
• Finely chop 1/2 onion and 2 jalapenos. Saute in a dollop of oil over medium heat until tender, approx. 5-8 minutes.
• Add the chopped chorizo link and saute until the chorizo is fully cooked. Add the potatoes and season liberally with salt and pepper. (Note: I only added 2/3 of the cubed potatoes to this batch as that seemed to create a good balance.)
• For the egg mixture, crack ten eggs in a mixing bowl and combine well. Add 1/2 cup of chopped cilantro, 1/2 teaspoon chipotle powder (optional), 1/2 teaspoon salt, freshly cracked black pepper, and shredded Cotija cheese (optional). Combine well and add the egg mixture to the saute pan.
• Use a spatula to even things out in the saute pan, letting the eggs fill the gaps and settle to the bottom of the pan. Add 1/2 cup of cubed cheese (I used Jack), and you can also optionally add a layer of shredded cheese on top.
• If using an oven-safe skillet simply add it to a 350F oven and bake for 10-15 minutes. (You can alternatively add everything to a baking dish but you'll have to bake it for a few minutes longer.)
• I baked this batch for 12 minutes and then finished it under the broiler for approx. 2 minutes; this can help even out the temp across the center.
• Once cooked, slice it up and serve immediately! Feel free to top with fresh garnish and a few drops of hot sauce. Store leftovers in an airtight container in the fridge.

MASALA FRITTATA WITH AVOCADO SALSA

Steps:

• Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst.
• Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set.
• To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata.

MEXICAN FRITTATA

Steps:

• Preheat the oven to 375 degrees.
• In a medium oven-safe skillet (8 to 9 inches wide), brown the ground beef in the olive oil. Add the taco seasoning and salsa. Stir to coat evenly, then remove the seasoned meat from the skillet.
• Add the green pepper to the skillet and cook for a few minutes, until crisp tender. Add the meat back to the skillet, along with the tomato and scallions. Pour the scrambled eggs on top, and sprinkle with the salt and cheese.
• Bake for 20 to 25 minutes, or until the frittata is set and no longer jiggly. Let it sit for a few minutes before cutting. Serve warm.

CHICKEN FRITTATA WITH TOMATO SALSA

Steps:

• In large bowl, place tomatoes, chili, red onion and cilantro; sprinkle with 1/2 teaspoon salt. Add lime juice; mix well. Taste; add additional salt if necessary. Set aside to serve as a topping.
• Heat oven to 350°F.
• In large ovenproof skillet, heat olive oil over medium-high heat. Add green onions and bell pepper; cook 4 minutes. Add garlic; cook 1 minute longer. Remove from heat; set aside.
• In large bowl, beat eggs, milk, 1 teaspoon salt and the pepper. Pour egg mixture evenly over vegetable mixture in skillet. Add chicken and cheese. Spread evenly in skillet.
• Bake 30 to 35 minutes or until top is light golden brown, eggs are firm, and internal temperature reaches 165°F.
• Cut Chicken Frittata into wedges. Serve with slices of avocado; top with Pico de Gallo.

MUFFIN TIN FRITTATAS WITH SALSA

Steps:

• Preheat oven to 375°F (190°C). Grease 12-cup muffin tin; set aside. Whisk together eggs, milk, salt and pepper. Stir in cheese and green onions; divide evenly among muffin cups.
• Bake until eggs are set, approximately 12 to 15 minutes. Run thin knife around edge of each cup and remove frittatas. Let cool for 5 minutes or serve at room temperature. To serve, top with salsa.

SALSA AND SPINACH FRITTATA

Steps:

• Strain salsa through a fine-mesh sieve; discard liquid. Melt butter in an 8-inch cast-iron skillet over high. Add strained salsa and spinach; cook until spinach is wilted, 2 minutes. Add eggs seasoned with salt. Cook, stirring, until almost set, 2 minutes. Bake at 350 degrees until set, about 12 minutes.

BASIC FRITTATA

Steps:

• Preheat oven to broil.
• Whisk eggs, water, herbs, salt and pepper in medium bowl. Set aside.
• Lightly spray 10-inch (25 cm) non-stick ovenproof skillet or cast iron pan with cooking spray. Heat skillet over medium heat. Add filling ingredients, sauté or heat, stirring frequently.
• Pour in egg mixture. As eggs set around edge of skillet, using spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set, about 8 to 10 minutes.
• Sprinkle cheese over top. Place skillet under preheated broiler for 2 or 3 minutes to melt cheese and puff up frittata or cover with lid and cook for a couple minutes on stovetop.
• Loosen around edge of frittata. Cut into wedges and serve.

EGG TOSTADA-FRITTATA WITH RAINBOW TOMATO SALSA

Steps:

• Chop the tomatoes and place in a mixing bowl. Add the red onion, scallions, jalapenos, and cilantro. Dress with lime juice and salt and toss to combine. Let stand until ready to use.
• Preheat a 10 to 12-inch nonstick skillet over medium heat with extra-virgin olive oil. Also preheat the broiler with the rack positioned in the middle of the oven.
• To the hot oil add the bacon and render, about 2 to 3 minutes. Add the onions and red chilies and cook about 4 to 5 minutes to soften them. Beat the eggs with the hot sauce, salt, and pepper. Lightly crush the tortillas and add them to the pan, pour the eggs overtop, and stir to combine. Settle the eggs and lightly brown them, then transfer the pan to the center of the oven and broil the eggs for 6 to 7 minutes, or until lightly golden.
• Meanwhile, in a small saucepan over medium heat, heat the spicy vegetarian refried beans with a splash of water to thin them out.
• Shred the cheeses with a box grater and combine.
• Remove the eggs from the oven and spread the refried beans overtop, stopping 1-inch from the edge all around. Top with shredded cheese and pickled jalapenos and return to the oven for 1 to 2 more minutes to melt the cheese. Remove the egg tostada-frittata from the oven and top it with shredded lettuce. Lightly drain off the tomato water from the tomato mixture and mound the salsa over the lettuce. Serve extra salsa at the table.

FRESH CORN SALSA FRITTATA WITH HASH BROWN CRUST

Steps:

• Preheat your oven to 375 degrees.
• Start by making the corn salsa. Place the sweet corn in a strainer and let it thaw over a large bowl. Once thawed, discard the liquid in the bowl.
• Dice the onion, red pepper, jalapeno pepper (deseed and devein if you want less spice) and roughly chop the cilantro. Combine the corn, onion, red pepper, jalapeño pepper, cilantro and lime in a medium-sized bowl. Sprinkle in the salt and stir. Set the salsa aside.
• Liberally spray a baking dish (9x13 will work) with cooking spray. Place the Simply Potatoes Shredded Hash Browns into the pan. Press the potatoes onto the bottom and up on the sides to create a crust. Spray the potatoes again with cooking spray. Once the oven is preheated, place this into the oven for 15 minutes.
• Whisk the eggs in a large bowl. Add the 1 cup of the salsa, the ham and cheese into the eggs. Stir until combined.
• When the potato crust is done cooking, pour the egg mixture into the pan on top of the crust. Place back in the oven for 35-40 minutes or until the eggs are fully cooked. Test this by placing a toothpick in the middle, if it comes out clean the eggs are fully cooked.
• Top with additional corn salsa and squeeze of lime juice.
• Enjoy!

SALSA FRITTATA

Steps:

• Preheat broiler.
• Pour olive oil into a 10 inch ovenproof frying pan over medium heat.
• Add onions, peppers and mushrooms, salt and pepper and stir until vegetables are softened but not browned, about 6-8 minutes.
• POur in eggs and cook until almost set but still runny on top, about 2 minutes.
• Pour salsa on top of eggs and sprinkle with cheese. Place in brolier.
• Wait till cheese is melted and browned, about 3 to 4 minutes.
• Slide frittata onto a serving platter and cut into wedges.

MEAT LOVERS FRITTATA WITH SALSA VERDE

Steps:

• Heat oven to 400°F. Heat olive oil in 10-inch cast iron skillet over medium heat. Add onions and cook 5 minutes or until fragrant and translucent. Add garlic and bell pepper, and cook 5 minutes or until soft. Remove from heat and set aside. Heat nonstick skillet over medium-high heat. Place JENNIE-O® Turkey Breakfast Sausage in skillet, cook and crumble for approximately 8 minutes. Add JENNIE-O® Turkey Bacon and cook for an additional 8 minutes. Always cook turkey to an internal temperature of 165°F. While meat is cooking, whisk eggs, and then fold in crumbled queso fresco and season with pepper. When meat is cooked, add meat to cast iron skillet with HERDEZ® Tomatillo Verde Mexican Cooking Sauce, and combine. Then pour egg-cheese mixture over top, making sure the eggs coat the mixture evenly. Cook mixture for 5 minutes or until the edges firm up. Transfer the skillet into the preheated oven and bake 12 to 15 minutes, or until the center is no longer wobbly and the top is golden. Serve with HERDEZ® Salsa Verde and crumbled queso fresco.

MINI CHEESY-SALSA FRITTATA APPETIZERS

Steps:

• Heat oven to 350ºF.
• Divide VELVEETA evenly among 12 mini muffin cups sprayed with cooking spray.
• Beat eggs and salsa in medium bowl with whisk until blended. Spoon over VELVEETA in muffin cups.
• Bake 15 to 18 min. or until set. Let stand 5 min. before removing from muffin cups. Top with chives. Serve warm or at room temperature.

LIGHT SPINACH FRITTATA WITH TOMATO SALSA

Steps:

• To make the frittata: Preheat the oven to 350 degrees F. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until tender. Stir in the spinach. Reduce the heat to low. In a large bowl, beat the eggs and egg whites with the milk until light yellow and frothy. Pour the egg mixture over the spinach in the skillet. Cook for 5 to 7 minutes, until the egg mixture is cooked on the bottom and almost set on top. Sprinkle with the cheese. Bake in the oven until the eggs are set and the cheese has melted, 5 to 10 minutes.
• To make the salsa: In a large bowl, stir together the tomatoes, scallions, garlic, cilantro, limejuice, salt, and pepper. Serve fresh, at room temperature, over the frittata.