Vegetarian Mexican Frittata

Authentic Italian frittatas typically include local vegetables and herbs, cheeses, and sometimes meats, such as bacon or prosciutto.

This vegetarian Mexican version includes Latin American vegetables and herbs, including chili peppers, tomatillos, black beans, oregano, and cilantro. To finish, pour some sauce on top for a tasty and satisfying lunch or dinner.

Makes 4 large or 6 medium slices

Ingredients

• 8 large eggs

• sea ​​salt

• freshly ground black pepper

• 1 teaspoon dried oregano

• 2 tablespoons olive oil

• 2 garlic cloves finely minced

• 2 serrano peppers or 1 large jalapeño, seeded and minced

• 1 poblano pepper, seeded and minced

• 1 small onion finely chopped

• 6 tomatillos, peeled and chopped

• 1 chipotle chile in adobo sauce, finely chopped

• 1 cup cooked black beans (well rinsed and drained, if canned)

• 1/2 cup coriander chopped

• 1/4 cup fresh oregano, minced

• 1 cup shredded cheddar cheese (or Mexican mix)

• 1/2 cup homemade or bottled salsa

Preparation

1. Preheat the broiler.

2. Beat the eggs with salt, pepper, and dried oregano in a large bowl and set aside.

3. Heat a 12-inch nonstick skillet over medium heat and add the olive oil. Add the garlic, serranos or jalapeños, poblano and onion and season with salt and pepper. Stir well to combine.

4. Reduce heat to medium-low, cover, and cook until just tender, 7-8 minutes.

5. Return the heat to medium and add the tomatillos, chipotle chile, black beans, cilantro, and oregano, stirring well to combine. Cook until tomatillos are tender and some of the liquid is absorbed, 5-6 minutes.

6. Beat the eggs again and slowly and evenly over the vegetable mixture. Tilt the pan back and forth gently to help the egg soak into the filling and settle on the bottom and sides.

7. When the top is almost done, but still a little runny, spread the cheese over the frittata.

8. Grill until lightly golden on top, 2-3 minutes. Remove from the oven and let it rest for 4 minutes.

Cut the frittata into 4 large or 6 medium slices and place on a plate. Spoon sauce on top of each or transfer to table. Serve immediately.