The Foodist: Mezzacello Tortilla, Egg, Chives, Cheese, and Salsa Frittata

A slice of the frittata

Hi! It’s Jim here. I had fun experimenting with sustainability and frugality! For $1.60 (including electricity to run the oven for 15 minutes, I made this delicious frittata this morning. To be fair, it was Rick’s idea. But I was using the kitchen oven (successfully). It is tasty and feeds a lot of people.

Almost everything I used to make this was on hand on the farm. The burrito and cheese came from the store. The rest came from my gardens or preserved from last summer. I calculated the costs. This was delicious and filling but so easy that even I could do it! I enjoyed the simplicity of the frittata and the crisp, browned edges of the tortilla.

INGREDIENTS

• One large tortilla

• 5 eggs

• 1 cup of cheddar cheese (hand shredded) 1 bunch of chives chopped fine

• 1 Tbs cilantro chopped fine

• 1/4 cup salsa

• Salt

• Pepper

• Sour cream optional

• Tart pan with a bottom that comes out

DIRECTIONS

1. Preheat oven to 400F

2. Place the tortilla in the tart pan

3. In a bowl, scramble eggs, chives, cilantro, salt and pepper, 1/2 of cheese

4. Pour the egg custard into the tortilla, making sure the custard does not overflow the tortilla

5. Add the chunky salsa in six dollops

6. Using the spoon used to deliver the salsa and spread it in swirls through the custard

7. Add the remainder of the cheese and garnish with parsley or cilantro

8. Place in a 400F oven and bake for 15 minutes

9. Remove and let cool for 3 minutes

10. Cut and serve as a pie slice with a dollop of sour cream, if you wish.