Tasty Frittata
Ingredients
Cilantro Chile Sauce
-
2
large cloves
garlic
-
½
cup
extra virgin olive oil
-
2
tablespoons
lemon juice, freshly squeezed
-
1
small bunch
cilantro
-
1
green (serrano) chile
seeds removed
-
2
pinches
ground cumin
-
a couple big
pinches
salt
Frittata
-
6
large
organic eggs
-
1
tablespoon
olive oil
-
1
small
yellow onion, chopped
-
3
small
potatoes, very very thinly sliced
-
½
cup
yellow zucchini or cauliflower, ½-inch pieces
-
¼
cup
goat cheese, crumbled
-
¼
cup
pumpkin seeds, toasted
-
a couple
pinches
salt
Instructions
- Preheat the oven to 450°F.
- Make the cilantro chile sauce by pureeing garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until smooth. Adjust salt to taste.
- In a bowl, whisk the eggs with a pinch of salt and set aside.
- In a skillet, heat olive oil over medium-high heat, add onion and a pinch of salt, and sauté until browned (5-7 minutes).
- Add potatoes and zucchini (or cauliflower), cover, and cook for another 3 minutes, then set aside.
- Lower the heat, add the eggs to the skillet, and cook until just set (about 5 minutes).
- Drizzle some cilantro sauce over the eggs and layer the potato-onion mixture on top.
- Bake in the oven for about 9 minutes until puffy. Add goat cheese and pumpkin seeds in the last 2 minutes of baking.
- Remove from the oven, cut into wedges, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
420
Total fat
33g
Total carbohydrates
13g
Total protein
18g
Sodium
20mg
Cholesterol
937mg
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