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Spicy Vegetable Frittata

Spicy Vegetable Frittata
Level
Easy
Prep 
15 min
Cook 
15 min
Servings
Makes 8 servings

KEY INGREDIENTS

A can of Media Crema table cream with a blue label featuring strawberries, a bowl of macaroni, and cream.
Media Crema
7 oz. Can
INGREDIENTS
  • FRITTATA:

  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk

  • 9 large eggs

  • 1 red or yellow bell pepper

  • 1/2 jalapeño pepper, minced

  • 1/2 small yellow onion

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon salt

  • 1/2 cup shredded Monterey Jack cheese

  • 1 tablespoon olive oil

  • 1 avocado, sliced

  • CREAMY TOMATILLO SAUCE:

  • 2/3 cup NESTLÉ® Media Crema
  • 1/3 cup tomatillo salsa

MAKE IT

Step 1

Heat oven to 400° F. Set aside an oven-safe 10-inch skillet (preferably non-stick).

Step 2

Chop pepper into strips; slice onion thinly. Set aside. In a medium bowl, whisk together eggs, evaporated milk, salt, cayenne and half of the cheese. Set aside.

Step 3

Over medium heat, warm the olive oil in the oven-safe skillet. Sauté vegetables for 3-4 minutes until onions are translucent. Reduce heat to low and add the egg mixture to the skillet. Stir briefly to combine all ingredients. Then let the eggs cook, undisturbed, for 2-3 minutes until they begin to set on the bottom. Top with remaining cheese.

Step 4

Transfer skillet to the oven to continue cooking. Cook an additional 8-10 minutes, until the eggs are set on the outer edge and mostly set in the middle. This can be cooked longer for a firmer egg consistency.

Step 5

Taking precautions, remove the skillet from the oven and let the skillet cool on a cooling rack for 10-15 minutes. Combine ingredients for sauce. Cut frittata into wedges for serving and serve with creamy tomatillo sauce and avocado slices.

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