Sunday morning we found ourselves with more than a few pounds of produce on our hands after two overzealous shopping trip, both at the Eaux Vives farmer’s market and online.

The tomatoes ripening on our counter inspired us to whip up a Mexican frittata Sunday morning instead of our typical Sunday brunch of avocado toast and eggs. The two of us were able to prepare the ingredients in just a few minutes, thanks to the simple ingredient list.  The Mexican spices gave it a fresh kick while the zucchini and tomatoes, which are now in-season,  made us dream of Summer evenings down by the lake or Cinco de Mayo celebrations.

 

Frittatas, similar to omelets are a wonderful way to use leftovers without leaving your kitchen a disaster zone. This recipe only requires one cast iron skillet and a few bowls, depending how you like to organize your ingredients. From start to finish, it’s a 30 minute meal waiting to be enjoyed during a relaxed Sunday brunch or weeknight dinner. Serve it with fruit, coffee and toast on the weekend or with a small, green salad on the weeknights.

Mexican Frittata

Serves: 6-8 depending on portion size

Ingredients

• 8 eggs
• 1/2 cup of grated parmesan
• 1-2 tablespoons chopped fresh cilantro
• 1/4 cup of milk
• 1 cup of sliced zucchini (half rounds)
• 1 medium white onion – diced
• 3 medium tomatoes – sliced
• 2 jalapeños (or other spicy peppers) – optional – seeded and sliced
• 3 tablespoons of minced cilantro
• 2 teaspoons of chili powder
• 1 teaspoon of garlic powder
• 1 teaspoon of cumin
• Extra Virgin Olive Oil
• Salt and pepper to taste

Directions

• Preheat oven to 425F
• Season the sliced tomatoes with salt and pepper, set aside.
• Beat eggs and milk in a large bowl before adding cilantro, spices, salt and pepper. Beat together and set aside.
• In an 8inch cast iron skillet, heat olive oil over medium-high heat then sauté onions and peppers until just softened, about 5 min.
• Add zucchini to onion and peppers, sauté until starting to brown, about 2 min.
• Turn heat down to medium and cover pan for about 5 – 7 minutes until zucchini has softened
• Take cover off and turn heat back to med-high to evaporate excess moisture
• Add egg mixture  and let cook for about 5 minutes or until it starts to set.
• Arrange the sliced tomatoes on top in an overlapping ring pattern.
• Put in the oven and cook for another 10 – 15 minutes or until the eggs have fully set
• Remove and let cool for 5 minutes.
• Slice and enjoy!

Your turn: What is your preference? Omelet or frittata? What is your favorite flavor or ingredient combination?