Monday, November 06, 2006

Mexican Baked Fritatta

One of my favorite summer meals is a garden fritatta. It has summer squash, zucchini, onions, and tomato baked in eggs with some mozzarella cheese and feta. It is YUMMY! However, right now, squashed as quite expensive, but I was in the mood for fritatta. Since my diet has consisted of soup and grits over the weekend due to a lovely, appetite suppressing cold, I figues I should come up with something that would fit the bill! I did have single TINY zucchini to use but needed more veggies to add. Open the freezer door and, tada, I see a bag of Mexican veggies. I wouldn't use this particular mix just to eat, so it was the perfect thing to use for the fritatta.

I wanted to use the right seasonings to make it Mexican. My original recipe uses more Italian type seasonings. So, I decided to use some cumin and red pepper. However, I wasn't sure of amounts and think that I could use more of both next time. Needless to say, it was still good. I would also use more salsa than I did. Because of all the wonderful veggies in this dish, it is my addition to Sweetnicks ARF Five-A-Day Tuesday. Check out her blog Tuesday for the other wonderful entries!

Baked Mexican Fritatta
1 small zucchini
1 bag Mexican style veggie Mine contained corn, red pepper, broccoli, and cauliflower. I still have some corn left over but used all of the broccoli and cauliflower.
4 eggs I actually used 3 eggs and 3 T egg substitute (trying to use it up)
1 cup milk
1 clove garlic, minced
onion flakes, sprinkle
red pepper, oregano, cumin, Nature's Seasoning "to taste" Sorry I don't have measurements, I just put some in until it "looked right!" Trust your cooking instinct!
1 cup Monterey Jack cheese or marbled cheese I didn't use this much cheese, probably more like 1/2 - 2/3 cup

Preheat oven to 350 degrees F. Cook veggies in a microwave safe container, covered but not sealed, for 8-10 minutes or until tender. Drain veggies. Whisk together eggs, milk, garlic, onion flakes, and seasonings. In a pie pan sprayed with cooking spray, put cooked veggies. Sprinkle with cheese (reserve a little for the top). Top with salsa. Pour egg mixture over this. Sprinkle with reserved cheese for a little color. Bake for 50 minutes. Remove and allow to cool for 5-10 minutes.


Anonymous said...

I love fritattas Claire, have never done one that is Mexican; it looks great! I think I'm gonna try this one soon.

Annie said...

That looks really good. I think I will make a fritatta this week too!

Anonymous said...

Sounds really good! Have you ever tried eggplant in it? That's another good veggie for a fritatta.

Unknown said...

Gail - I hope you like it. I thought it was pretty good, as I've never done this one before. Let me know what you do with the spices and how it turns out!

Annie - Thanks! Let us know what kind you make!

Alisha - Thanks! I've never tried eggplant in one but LOVE eggplant. I'll have to try that sometime. I also want to try asparagus.

Anonymous said...

Wow, this looks so good, and healthy too! I love that you used frozen veggies, makes it much more "do-able" :)

I will print this one out and add to my ever-growing list of ones I definitely want to try. You post so many good recipes!!!

Anonymous said...

It looks like it turned out perfect.

Anonymous said...

Fritattas are so yummy. This looks so gooood - I like it when it's all browned on to like that.

OLE! haha.

Unknown said...

Stacy - It is healthy! I think that's one reason I love it...yummy and good for you too. You could use it for your light Wednesday...a change from oatmeal and eggs. :-)

Peabody - Thanks! I must admit that I was pleased with how it turned out.

Lauren - OLE! is right. That browning just makes you WANT to eat it!

Catherine said...

Yum! That looks fabulous!