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Southwest Frittata Bites with Tomatillo Avocado Salsa

December 4, 2012


This frittata gets an extra “kick” from tomatillo avocado salsa. It can be cut into interesting bite-size shapes with a cookie-cutter. Get Ahead Tip: Prep filling and grated cheeses ahead of time. Even the egg-cream mixture can be mixed the night before and stored in the refrigerator.


6 ounces shiitake mushrooms
1 cup onions, chopped
1 large garlic clove, minced
1/2 jalapeno pepper (or more to taste), seeded and finely diced
1 cup corn kernels (2 ears)
1 small plum tomato, seeded and diced
2 tablespoons cilantro, chopped
6 ounces Jarlsberg, grated
2 ounces goat cheddar (such as Woolwich Dairy), grated


12 eggs
1/2 cup heavy cream
Salt and pepper to taste
1 tablespoon Parmesan, grated

Place filling and grated cheeses in a well buttered 2 quart baking dish. Beat well 12 eggs in a bowl; add the cream. Add a pinch of salt and pepper; pour over filling and cheeses. Sprinkle the tablespoon of Parmesan over top and bake in a 350o oven for 40-45 minutes. Let frittata cool to room temperature. Run a flat spatula around the edges of a pan and flip the frittata onto a cutting board. Flip it over onto another cutting board and cut into desired shapes. Makes 18 1-1/2 inch squares

Tomatillo Avocado Salsa

8 ounces tomatillos
1 half jalapeno pepper (or more to taste), seeded and finely diced
1/3 cup onions, chopped
5-6 sprigs cilantro, roughly chopped
1/4 teaspoon freshly ground cumin
1/4 teaspoon salt, or to taste
1 small avocado

Boil tomatillos in enough salted water just to cover; cook 8 to 10 minutes, until barely tender. In bowl of food processor bowl, pulse tomatillos a few times until slightly broken up. Add onion, cilantro and jalapeno pulsing a few more times. The salsa should retain some texture. Stir in the cumin and salt. Add finely diced avocado to salsa. Makes 1 1/2 cups. Created for Jarlsberg by Gisele Perez, Small Pleasures Catering.

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