Ranchero-Style Frittata
Dinner in 25 Minutes
- Cuisine: Mexican
- Course: Breakfast, Main Course
- Features: Fast, Meatless
Summary:
Cooks who are either up to their wingtips in Thanksgiving preparation or soon to be battling a tide of leftover turkey won't have to work hard to make this dish, which also could be the centerpiece of a Thanksgiving weekend breakfast or brunch.
The addition of extra egg whites helps keep the frittata moist.
Serve with warmed black beans and sour cream or a green salad.
3 to 4 servings
Ingredients:
- 2 medium vine-ripened tomatoes (12 ounces total)
- 3 to 5 stems flat-leaf parsley
- 3 to 5 stems cilantro
- 1 medium mild yellow onion, preferably Spanish
- 1/4 cup canned or bottled jalapeño pepper slices or 1 small fresh jalapeño pepper
- 6 large eggs, plus 2 egg whites
- Salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1/4 cup crumbled queso fresco (may substitute crumbled feta cheese)
Directions:
Boil a kettle of water; pour the just-boiled water into a medium heatproof bowl.
Use a sharp knife to make an "X" in the bottom of each tomato, then drop the tomatoes into the water; let them sit for 15 seconds, then use a slotted spoon to transfer the tomatoes to a cutting board. Peel the tomatoes, squeeze out and discard the seeds, then cut the remaining flesh into small dice. Discard the hot water.
Chop the parsley and cilantro leaves (to yield 2 tablespoons of each). Mince the onion (there should be at least 1 cup). Minced the pickled or fresh jalapeño peppers, first discarding the seeds.
Combine the chopped parsley, cilantro, eggs and egg whites in a large mixing bowl. Season lightly with salt and pepper and whisk to combine.
Position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler.
Heat the oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring, for 4 to 6 minutes, until it has softened but not browned. Add the tomato and cook for 3 to 4 minutes, stirring once or twice. Add the jalapeño and mix well. Pour in the beaten egg mixture. Reduce the heat to low and cover; let the mixture cook undisturbed for 6 to 7 minutes, until the egg is almost set.
Transfer the skillet to the broiler and broil for 2 to 3 minutes, until the frittata starts to brown.
Invert a large serving plate over the skillet, then invert the plate and pan together so the frittata ends up on the plate. Scatter the cheese over the top. Cut into portions and serve hot.
Recipe Source:
Adapted from Michelle Bernstein's "Cuisine a Latina" (Houghton Mifflin, 2008).
E-mail the Food Section with recipe questions.
(Dayna Smith for The Washington Post)
