Frittata with Cilantro Chile Sauce

Posted by natalie on November 15, 2013 in Breakfast, Recipes | 0 comments

What better way to start the day than with a frittata?!?  It sounds so faaancy, but it’s extremely easy to make and super nutritious. A lot of times I make a double batch in a bigger pan, and we eat it all week! I love stuff you can make ahead of time and enjoy the next couple of days.  It’s also a versatile recipe, so you can substitute whatever veggies you like or have around the house. Give it a try and tell me what you think!

This dish was inspired by a recipe from the New School of Cooking.  I’ve played around with it a little and left out the potatoes from the original recipe,  but it’s totally up to you.  Use this as a guide and make it your own!

Cilantro Chile Sauce

• 2 large cloves garlic
• 1/2 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 of salt

Frittata

• 6 large organic eggs
• 1 tablespoon olive oil
• 1 small yellow onion, chopped (I’ve also used red b/c it’s all I had)
  
• 1/2 cup zucchini
• 1/2 cup chopped bell pepper
  
• 1/4 cup goat cheese, crumbled (optional)
  
• 1/4 cup pumpkin seeds, toasted (optional)
  
• 1 teaspoon of turmeric (one of the best spices you can have, I call it a super-spice!)
• couple pinches of salt

Preheat your oven to 450 degrees.  Make the cilantro chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin and salt until very smooth.  Taste and add more salt if needed.  Set aside.

In a medium bowl, whisk the eggs with a small pinch of salt and turmeric. Set aside.

In a small 8 1/2 inch ovenproof non-stick skillet or cast iron over med-high heat add the olive oil, onion and another pinch of salt.

Saute, stirring consistently, until the onion starts to brown, 5-7 minutes.  Add the veggies, cover and cook for another 3 minutes or so.

Slide everything out of the skillet onto a plate and set aside.  Turn down heat a bit.  Using the same skillet, add the eggs and cook over med-low heat for about 5 minutes or until the eggs are just set and there isn’t a lot of liquid running around the pan.  To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook.  Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the onion/veggie mixture over the top.

Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy.  Add a crumble of goat cheese and the pumpkin seeds across the top of the frittata in the final 2 minutes of baking.  Remove from oven (be careful the handle is hot!), cut into wedges and serve.

I was out of goat cheese, so it’s not seen here. But trust me…if you have it…use it!

This is great the next day as well…enjoy!