Wednesday, February 4, 2009

mexican dinner frittata

This week's CSA box might be my favorite combination of things so far: green cabbage, collard greens, kiwi, clementines, dino kale, yukon potatoes, garlic, and onions. This produce all has a lot of potential. So much so, that I wasn't exactly sure what I wanted to make (or eat) most...

 I let a beauty contest determine with what we'd feed our hunger this evening! Though the skinny dino kale might have beat the collard greens in a swimsuit competition, the collard greens won me over with their bright green stalks (and obvious sunny personality). I decided they'd take home the crown tonight. Runners up onion and clementines will get to join in on the fun. Hopefully the rest of the veggies won't be too jealous.

I've actually been thinking about this dish for a couple of days. One of my early blogs was on my love of leafy greens-egg-cheese combos. Tonight's version will be a south-of-the-border twist. It goes like this:

Mexican Dinner Frittata
Serves 4 (or 2 with leftovers)

3 Tbsp. olive oil
1 small yellow onion, chopped
1/2 red bell pepper, chopped
1 bunch collard greens, stems removed and chopped
1 15 oz. can black beans, rinsed and drained
6 eggs
1/2 tsp. cumin
1/4 c. cilantro, chopped (plus more for garnish)
1 cup corn chips, crushed
1/2 c. salsa
1 c. sharp cheddar cheese, grated

Heat 2 Tbsp. olive oil in a large pan. Add onions and cook for 2 minutes. Add pepper and continue to cook, stirring occasionally, until onions begin to brown. Add collard greens and cook, continuing to stir occasionally, until bright green. Meanwhile, whisk 6 eggs in a large bowl. Add black beans, cumin, and cilantro. Once the greens are done cooking, add them to the egg mixture and stir well (the eggs may start to cook from the heat of the greens - that's ok).

Turn on the broiler to high. On the stovetop, heat 1 Tbsp. olive oil over med-high heat in an 8-inch skillet. Once the oil is hot, add crushed chips, evenly coating the bottom of the skillet. Pour the egg mixture into the skillet and reduce the heat to med-low. After about 2 minutes, go around the edge of the skillet with a spatula, slicing the egg mixture away from the pan (so that the finished product isn't cemented to the pan).

Cook for about 5 minutes longer, until the eggs look mostly set (and no longer runny on top). Spoon salsa and then sprinkle cheese over the top of the eggs. Transfer to the oven to finish cooking under the broiler about 5 minutes, or until cheese begins to brown.

Remove from oven. Let sit for 5 minutes. Cut and serve topped with sour cream and sliced avocado.


We had ours this evening with a side of clementine oranges. And we'll have some tasty leftovers for breakfast! Correction: I will have some tasty leftovers tomorrow. JR liked it so much that he already ate two servings!

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