Mexican Frittata Express
Ingredients
2 Mission? Burrito Size Flour Tortillas
3 Tbsp. Margarine
1 large Onion chopped
2 small Zucchini chopped
1 Red Bell Pepper chopped
3 Scallions or Green Onions chopped
8 Eggs
1/2 cup Milk
1 1/2 cups Swiss Cheese shredded
Salt and Pepper to taste
3 Tbsp. Margarine
1 large Onion chopped
2 small Zucchini chopped
1 Red Bell Pepper chopped
3 Scallions or Green Onions chopped
8 Eggs
1/2 cup Milk
1 1/2 cups Swiss Cheese shredded
Salt and Pepper to taste
Methods/steps
1
Preheat the oven to 425 degrees F
Heat margarine in a 10 inch heavy skillet over medium heat
Cook onion, zucchini, red pepper and green onions until tender-crisp, about 3 minutes
Remove skillet from heat and reserve 1/3 of the vegetables
2
In a small bowl beat eggs, milk, salt, pepper and 1 cup of the cheese
Pour mixture into skillet over vegetables and place into preheated oven
3
Bake until puffed and golden, about 15 minutes
Place tortilla on a baking pan and invert frittata on top
Top with remaining tortilla
Spoon the reserved vegetables and cheese on top of the stack and bake an additional 5 minutes, or until cheese is melted
Cut stack into quarters and serve immediately
Preheat the oven to 425 degrees F
Heat margarine in a 10 inch heavy skillet over medium heat
Cook onion, zucchini, red pepper and green onions until tender-crisp, about 3 minutes
Remove skillet from heat and reserve 1/3 of the vegetables
2
In a small bowl beat eggs, milk, salt, pepper and 1 cup of the cheese
Pour mixture into skillet over vegetables and place into preheated oven
3
Bake until puffed and golden, about 15 minutes
Place tortilla on a baking pan and invert frittata on top
Top with remaining tortilla
Spoon the reserved vegetables and cheese on top of the stack and bake an additional 5 minutes, or until cheese is melted
Cut stack into quarters and serve immediately
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