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.
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