Authentic Italian frittatas typically feature local veggies and herbal treatments, cheeses, and often meat, for example pancetta or prosciutto.

This vegetarian Mexican version features Latin American veggies and herbal treatments, including chiles, tomatillos, black beans, oregano, and cilantro. To complete, spoon just a little salsa on the top for any tasty, satisfying your meal.

Makes 4 large or 6 medium slices


8 large eggs

ocean salt

freshly ground pepper

1 teaspoon dried oregano

2 tablespoons of essential olive oil

2 garlic clove cloves, carefully chopped

2 serrano chiles or 1 large jalapeno, seeded and chopped

1 poblano chile, seeded and chopped

1 small onion, carefully chopped

6 tomatillos, husked and chopped

1 chipotle chile in adobo sauce, carefully chopped

1 cup cooked black beans (washed well and drained, if canned)

1/2 cup chopped cilantro

1/4 cup chopped fresh oregano

1 cup shredded cheddar (or Mexican blend) cheese

1/2 cup of homemade or canned salsa


Pre-heat the broiler.

Whisk the eggs with salt, pepper, and dried oregano inside a large bowl and hang aside.

Warmth a 12-inch nonstick skillet over medium warmth and add some essential olive oil. Add some garlic clove, serranos or jalapeno, poblano, and onion and season with pepper and salt. Stir well to mix.

Reduce warmth to medium-low, cover, and prepare until softened, 7-8 minutes.

Return the warmth to medium and add some tomatillos, chipotle chile, black beans, cilantro, and oregano, stirring well to mix. Prepare before the tomatillos soften and a few of the liquid is absorbed, 5-6 minutes.

Re-whisk the eggs and pour gradually and evenly within the vegetable mixture. Tilt the skillet backwards and forwards lightly to assist the egg penetrate the filling and hang at the base and sides.

Once the top is nearly set, but nonetheless just a little runny, scatter the cheese within the frittata.

Broil until slightly browned on the top, 2-3 minutes. Remove in the oven and let relaxation 4 minutes

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