Nutrition per serving
Ingredients
- Cilantro Chile Sauce
- Frittata
Preparation
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1
Preheat the oven to 450°F (230°C). Make sure you have an 8 1/2-inch oven-safe nonstick or well-seasoned cast-iron skillet ready.
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2
Make the cilantro chile sauce: In a blender or food processor, combine the garlic, extra-virgin olive oil, lemon juice, cilantro, serrano chile, ground cumin, and a couple big pinches of salt. Blend until very smooth and vibrant green. Taste and add more salt if needed. Set aside.
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3
In a medium bowl, whisk the eggs with a small pinch of salt until the yolks and whites are fully combined. Set aside.
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4
Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the chopped onion and a pinch of salt. Sauté, stirring frequently, until the onion softens and begins to brown at the edges, about 5–7 minutes.
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5
Add the thinly sliced potatoes and the yellow zucchini or cauliflower pieces to the skillet. Stir to coat in the oil and onions, then cover the pan and cook for about 3 minutes, or until the potatoes are just starting to become tender. Remove the potato–onion–vegetable mixture from the skillet and transfer to a plate. (If using purple potatoes, pre-cook them separately to avoid staining the other ingredients.)
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6
Reduce the heat to medium-low. Pour the whisked eggs into the same skillet. Cook gently for about 5 minutes, or until the eggs are mostly set but still slightly runny on top. To help them cook evenly, run a spatula around and under the edges of the frittata, tilting the pan so any uncooked egg flows underneath and sets.
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7
When the eggs are just set on the bottom and still a bit soft on top, drizzle a few tablespoons of the cilantro chile sauce evenly over the surface.
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8
Scatter the reserved potato, onion, and vegetable mixture evenly over the sauced eggs.
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9
Carefully transfer the skillet to the preheated oven. Bake for about 9 minutes, or until the frittata is puffed and fully set in the center.
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10
In the final 2 minutes of baking, sprinkle the crumbled goat cheese and toasted pumpkin seeds over the top of the frittata. Return to the oven until the cheese is just warmed and the seeds are lightly crisp.
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11
Remove the skillet from the oven, remembering that the handle will be very hot. Let the frittata rest for a minute or two, then cut into wedges and serve warm, with extra cilantro chile sauce on the side if you like.
Cilantro Chile Frittata: A One-Pan Meal with Big Flavor
This cilantro chile frittata is the kind of recipe you keep in your back pocket for busy weeks and lazy weekends alike. With just a handful of pantry staples—eggs, potatoes, onion, and olive oil—you get a hearty base, then lift it all with a bright green sauce made from cilantro, lemon, and a fresh chile pepper. A final flourish of creamy goat cheese and toasted pumpkin seeds adds richness and crunch.
At its heart, this is a highly adaptable vegetable frittata. The base recipe calls for yellow zucchini or cauliflower, but it happily welcomes extra greens like chopped kale, spinach, or leftover roasted vegetables. Once you know the technique—start on the stovetop, finish in a hot oven—you can swap in what you have and still end up with a beautiful, puffed, golden frittata.
Why This Frittata Works
- Two-layer flavor: The green cilantro chile sauce is drizzled over the barely set eggs before the potatoes and onions go on top, so everything bakes together into a colorful, flavor-packed top layer.
- Texture contrast: Soft eggs and creamy goat cheese meet tender potatoes and crisp-edged pumpkin seeds, giving every bite a mix of textures.
- Great for using up vegetables: That half zucchini, a lone potato, or a bit of leftover roasted cauliflower all find a home here.
- Any-meal recipe: Serve it with toast and fruit for breakfast, a green salad for lunch, or roasted vegetables and crusty bread for dinner.
Serving & Pairing Ideas
- For brunch: Pair with a simply dressed arugula or mixed green salad, citrus segments, and good coffee or herbal tea.
- For dinner: Add a platter of roasted seasonal vegetables and a slice of sourdough or whole-grain bread.
- With the extra cilantro sauce: Spoon it over roasted potatoes, grilled vegetables, grain bowls, or simple beans—it’s a versatile, bright green sauce.
- Heat level: Keep the seeds out of the chile for a mild sauce, or leave some in if you like more kick.
Make It Your Own
- Vegetable swaps: Use broccoli, asparagus tips, thinly sliced bell peppers, or small cauliflower florets instead of zucchini.
- Cheese options: Swap goat cheese for feta, queso fresco, or a mild shredded cheese you enjoy.
- Greens boost: Stir a handful of finely chopped kale or spinach into the eggs.
- Spice twist: Add a pinch of Organic Cumin or Organic Coriander to the egg mixture for a gently spiced variation.
This is a straightforward, forgiving recipe—perfect for home cooks who want something special without a lot of fuss.
Tips for better taste
The spice behind this recipe.
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