Fiesta Frittata Recipe

Inspired by The Love.

Time45m

Serves4

zucchini, tomato & mozzarella, corn salsa, aioli, crisp tortilla & potatoes

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Ingredients

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Main Ingredients

1 cup (diced) zucchini

1 cup (diced) tomato

1 cup (shredded) mozzarella cheese

1 cup corn (fresh or canned)

1 cup (crushed) tortilla chips

2 medium (cubed) Potatoes

6 large Eggs

1 cup Milk

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon white, green, and black pepper

1 cup aioli

Method

Instructions

Prepare the Potatoes

In a large skillet, heat olive oil over medium heat. Add cubed potatoes, season with salt and pepper, and cook until golden and tender, about 10-12 minutes. Remove and set aside.

Sauté Vegetables

In the same skillet, add zucchini and tomato. Sauté for about 5-7 minutes until softened. Stir in corn and cook for an additional 2 minutes. Remove from heat.

Mix Eggs

In a bowl, whisk together eggs, milk, salt, and pepper until well combined.

Combine Ingredients

Add the sautéed vegetables and half of the mozzarella cheese to the egg mixture. Stir to combine.

Cook the Frittata

Pour the egg mixture into the skillet over the cooked potatoes. Cook on low heat for about 8-10 minutes until the edges start to set.

Add Toppings

Sprinkle the remaining mozzarella cheese and crushed tortilla chips on top. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15-20 minutes until the frittata is set and lightly golden.

Serve

Allow the frittata to cool slightly before slicing. Serve warm with aioli on the side.