Spicy Mexican 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.

MEXICAN FRITTATA

Steps:

• In a medium bowl, whisk eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 10-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring frequently, until softened, 6 to 8 minutes.
• Add eggs, and cook, quickly stirring with a heatproof rubber spatula, until eggs thicken, about 1 minute. Sprinkle cheese evenly over egg mixture. Cover skillet; reduce heat to medium-low. Cook frittata for 15 minutes. Remove skillet from heat, and let stand, covered, 5 minutes.
• Meanwhile, whisk together vinegar and remaining 2 tablespoons oil in a large bowl; season dressing with salt and pepper. Add lettuce, and toss to combine.
• Slide frittata onto a work surface; cut into wedges. Top frittata with salsa, and serve with salad.

SPICY CORN FRITTATA WITH TOMATOES AND SCALLIONS

Steps:

• Set a rack on the top shelf of the oven and preheat to 450 degrees F.
• In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.
• In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.
• Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
• Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.

MEXICAN FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
• Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
• While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
• Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
• Bake in the preheated oven until eggs are set, about 30 minutes.
• Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.

SPICY MEXICAN FRITTATA

Steps:

• Add jalapeno and garlic to a food processor or blender. Process until finely chopped. Add tomato, coriander and chili powder. Cover, process until tomato is almost smooth.
• Spray a large skillet with nonstick cooking spray; heat skillet over medium heat. Cook and stir onion in hot skillet until tender. Stir in tomato mixture and corn. Cook 3-4 minutes or until liquid is almost evaporated, stirring occasionally.
• Combine egg whites, eggs, milk, salt and pepper in a medium bowl. Mix well. Add egg mixture all at once to skillet. Cook, without stirring, 2 minutes until eggs begin to set. Run large spatula around edge of skillet, lifting eggs for even cooking. Remove skillet from heat when eggs are almost set but surface is still moist. Sprinkle with cheese. Cover, let stand 3-4 minutes or until surface is set and cheese melts. Cut into wedges.

CHORIZO FRITTATA

Steps:

• Put potatoes in a saucepan and cover with water.
• Boil for 4 minutes or until tender; drain and cool slightly.
• In a mixing bowl, whisk together the eggs, salt and pepper; add 1/4 cup cheese and set aside.
• In a large non-stick, broiler-proof skillet, heat the oil over medium heat;.
• Add sausage and cook, stirring constantly for about 3 minutes.
• Add onion, garlic and bell pepper and saute until soft, about 4 minutes.
• Add potatoes to the pan and continue to cook until golden brown, about 4 minutes.
• Stir in egg mixture and mix well.
• Cover, reduce heat to low; cook until the eggs are almost set, about 10 minutes.
• Preheat broiler.
• Sprinkle frittata with remaining cheese.
• Place frittata under the broiler and cook until top is set and starts to brown, about 3 minutes.
• Place a large serving plate over the pan, and carefully invert to turn out the frittata or serve right from the pan.

TEX-MEX FRITTATA

Steps:

• Preheat oven to 350F.
• Spray a large non stick skillet with Pam or similar spray release.
• Add olive oil.
• Heat over a medium flame.
• Dice onion and add to the skillet and cook until golden in color.
• Add Chorizo and cook until done, about 10 minutes, stirring often.
• Drain any fat.
• Add drained Rotel tomatoes and chiles, garlic, and spices.
• Simmer until reduced (about 10 mins), stirring occasionally.
• Meanwhile, combine Egg Beaters and evaporated milk in a mixing bowl and beat with a fork or whisk until frothy.
• Pour egg mixture over chorizo and tomatoes and cook until the eggs have set on the bottom and are nearly set on top (about 6 minutes)-- do not stir.
• Remove from stove and sprinkle with both cheeses.
• Place in a 350 F oven and cook until cheeses have melted and eggs have set on top (about 5 minutes).
• Remove from oven and let rest 2 minutes then serve.

TEX-MEX QUICHE

Steps:

• Heat oven to 425 degrees.
• Firmly press pie crust into 9 inch pie pan.
• Bake for 8 minutes.
• Prepare filling-------------.
• In a small bowl beat eggs, and add half and half.
• Sprinkle cheese over pie crust.
• Sprinkle green chili over cheese.
• Carefully pour egg mixture over cheese in pie pan.
• Bake at 425 for 15 minutes.
• Reduce heat to 350 and continue cooking for@ 20 minutes until golden brown or a knife inserted into the center comes out clean.
• After removing from the oven arrange tomato slices and avocado slices on top of quiche.
• Serve.

ITALIAN FRITTATA

Steps:

• Combine first 5 ingredients in a small bowl; beat well.
• Coat a medium non-stick skillet with cooking spray. Saute red peppers and broccoli for 2-3 minutes. Remove mixture from skillet and set aside.
• Add egg mixture to the skillet and cook over low heat till set. Do not stir.
• Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.
• Sprinkle with shredded cheese. Cover tightly and let stand for 3-5 minutes until cheese melts.