Arizona frittata

Recipe Friday: U.S. Egg Arizona Frittata

Written by Marilyn Hawkes Category: Recipes Issue: May 2018
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According to the American Egg Board, the United States produces around 75 billion eggs a year, representing about 10 percent of the world’s supply. That’s a mind-boggling amount of eggs and cause for celebration just in time for National Egg Day, Sunday, June 3.

To commemorate the day, U.S. Egg has offered up one of its most popular egg recipes – the Arizona Frittata. On first glance, this looks like an omelet recipe, but a frittata is served open-faced rather than folded over, says U.S. Egg's Mario Gebran.

You’ll know the frittata is done when you see bubbles starting to form around the edges, Gebran says. If you like your eggs a little more firm, you can flip the eggs, but do so at your own risk because it might be a little hard to maneuver, he adds. Salt and pepper to taste, spoon a little sour cream and salsa over the top and you’ve got yourself an Arizona Frittata. Happy National Egg Day.

Arizona Frittata
3 eggs
1 oz. yellow onions
1 oz. tomatoes
2 oz. mushrooms
5 oz. spinach
1 oz. green pepper
2 oz. of shredded jack cheese
2 oz. of shredded sharp cheddar cheese
Salt and pepper to taste
Spoonful of sour cream
Spoonful of salsa

Sauté all vegetables in a separate pan for about two minutes. In another pan coated with olive oil, place blended eggs and cook on medium to high open faced until the bottom layer is cooked through. Add in vegetables and add shredded cheese. Take entire frittata out of the pan and place on a plate. Top it with a dollop of sour cream and serve with a side of salsa. This dish can also be served with a toasted English muffin and hash browns.