Spice up your breakfast with this Mexican Inspired Fritatta!
MEXICAN INSPIRED FRITTATA
1/2 cup tomato (diced)
1/4 cup red onion (peeled, finely diced)
2 tablespoons fresh cilantro leaves (chopped, plus additional to garnish)
1/4 teaspoon cumin
1/2 jalapeno (finely diced)
5 large eggs
1/4 teaspoon ground turmeric
1/2 cup mild or sharp cheddar, monterey Jack or mozzarella cheese (grated)
1/2 tablespoon extra virgin olive oil
1 avocado (peeled, pitted, sliced, to serve)
Mexican crema or sour cream (to serve)
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 400ºF.
In a small bowl, add the diced tomato, onion, cilantro, cumin and jalapeno and mix to combine. Season with salt and pepper and set aside.
Meanwhile in a medium bowl, add eggs, turmeric, season with salt and pepper and whisk until combined. Add the tomato mixture and cheese and stir to combine.
Heat an 8-inch cast iron skillet or other heatproof skillet over medium-high heat with olive oil. Add egg mixture to the pan, and allow to cook, lifting the edges with a spatula to allow any uncooked egg to flow to the bottom of the pan. Allow the edges to set then transfer to the oven to finish cooking for 10-15 minutes or until the center has just set and the top is fluffy and golden.
Remove from the oven, cut into 4 wedges and serve immediately. Serve with more chopped cilantro, sliced avocado and/or Mexican crema or sour cream.
Tip: For a cheesier frittata, before removing finished frittata from oven, sprinkle 1/4 more grated cheese on top and continue to cook for an additional 1-2 minutes until the cheese is melted.