This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature. If you prefer, you can substitute four large egg whites for two of the whole eggs.
Prep: 20 minutes
Total: 50 minutes
1.Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.
2.In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.
3.Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.
4.In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1280g) | ||
Recipe Makes: 2-3 Servings | ||
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Calories: 1695 | ||
Calories from Fat: 1020 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.4g | 151 % | |
Saturated Fat 37.8g | 189 % | |
Monounsaturated Fat 43.5g | ||
Polyunsanturated Fat 14.5g | ||
Cholesterol 4259.4mg | 1311 % | |
Sodium 1669.9mg | 58 % | |
Potassium 2187.2mg | 58 % | |
Total Carbohydrate 32.5g | 10 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 28.4g | ||
Protein 137.8g | 197 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1695
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