MEXICAN FRITTATA

Mexican Frittata image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

10 large eggs
Coarse salt and ground pepper
3 tablespoons olive oil
2 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
1 cup shredded white cheddar (4 ounces)
1 tablespoon red-wine vinegar
1 head Boston lettuce (about 10 ounces), torn into pieces
1/2 cup store-bought salsa, for serving

Steps:

In a medium bowl, whisk eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 10-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring frequently, until softened, 6 to 8 minutes.
Add eggs, and cook, quickly stirring with a heatproof rubber spatula, until eggs thicken, about 1 minute. Sprinkle cheese evenly over egg mixture. Cover skillet; reduce heat to medium-low. Cook frittata for 15 minutes. Remove skillet from heat, and let stand, covered, 5 minutes.
Meanwhile, whisk together vinegar and remaining 2 tablespoons oil in a large bowl; season dressing with salt and pepper. Add lettuce, and toss to combine.
Slide frittata onto a work surface; cut into wedges. Top frittata with salsa, and serve with salad.

Nutrition Facts : Calories 424 g, Fat 32 g, Fiber 2 g, Protein 25 g