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Info of Mexican Frittata

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

  1. Preheat the broiler.
  2. Whisk 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 jalapeno, poblano, and onion and season with salt and pepper. Stir well to combine.
  4. Reduce heat to medium-low, cover, and cook until softened, 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 the tomatillos soften and some of the liquid is absorbed, 5-6 minutes.
  6. 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.
  7. When the top is almost set, but still a little runny, scatter the cheese over the frittata.
  8. Broil until slightly browned on top, 2-3 minutes. Remove from the oven and let rest 4 minutes.