Ingredients with Measurements:
- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup diced jalapeno pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
Special equipment needed:
- 10-inch oven-safe skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, milk, salt, black pepper, cumin, paprika, and cayenne pepper until well combined.
3. Heat the olive oil in the skillet over medium heat.
4. Add the onion, red bell pepper, green bell pepper, and jalapeno pepper to the skillet and sauté for 5-7 minutes, until the vegetables are tender.
5. Pour the egg mixture over the vegetables in the skillet and stir to combine.
6. Cook the fritada on the stovetop for 3-4 minutes, until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the fritada is set and golden brown on top.
8. Remove the skillet from the oven and let the fritada cool for a few minutes.
9. Sprinkle the chopped cilantro over the top of the fritada.
10. Cut the fritada into wedges and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 13g
Carbohydrates: 6g
Protein: 10g
Sodium: 320mg
Substitutions for ingredients:
- You can use any type of bell pepper you prefer.
- If you don't have fresh cilantro, you can use parsley or basil instead.
- You can use any type of oil you prefer.
Variations:
- You can add cooked chorizo or bacon to the fritada for extra flavor.
- You can add diced tomatoes or mushrooms to the vegetable mixture.
- You can use different types of cheese, such as cheddar or feta, to sprinkle on top of the fritada.
Tips and tricks:
- Make sure to use an oven-safe skillet so you can transfer the fritada from the stovetop to the oven.
- Don't overcook the fritada in the oven, or it will become dry.
- You can serve the fritada hot or at room temperature.
Storage instructions:
- Store leftover fritada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fritada, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fritada on a large platter with a side salad or roasted vegetables.
Garnishes:
- Sprinkle extra chopped cilantro or parsley on top of the fritada before serving.
Pairings:
- Serve the fritada with a side of avocado or guacamole.
- Pair the fritada with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Grilled corn on the cob
Troubleshooting advice:
- If the fritada is sticking to the skillet, make sure to grease the skillet well before adding the egg mixture.
- If the fritada is not cooked through in the oven, you can cover it with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the fritada to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Fritada is a traditional Ecuadorian dish that is typically made with pork, corn, and potatoes. This recipe is a variation of the traditional dish, using eggs and vegetables instead.
Flavor profiles:
- This fritada has a spicy and savory flavor, with a hint of smokiness from the cumin and paprika.
Serving suggestions:
- Serve the fritada for breakfast, brunch, or dinner.
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Region: Mexican