Garden Fresh Frittata “Divorciada”
Fresh vegetables and eggs–what could be better? But whence the name? It’s all in the presentation, where we place a wedge on twin sauces, red chile and green tomatillo. In Mexico, classic Huevos Rancheros is often served “divorce style” –so named because small lakes of red and green sauce beneath sunnyside-up eggs are separated by a detente-like line of beans. The plump leaves of our garden’s Malabar spinach are extraordinary-look for this variety in your farmers’ market and count your blessings if you find it!
1 dozen eggs
Salt and pepper to taste
1 small zucchini, cut bite-size
½ cup yellow onion, diced
1 cup roasted* baby carrots and/or parsnips, diced
1 cup Malabar spinach (or any variety spinach)
Tomatillo (green) salsa (use favorite recipe or fresh market-bought)
Mild tomato (red) salsa (use favorite recipe or fresh market-bought)
Preheat oven to 350F. Set 12-inch cast-iron frying pan over medium burner. Set aside
two eggs, uncracked. In a large bowl, crack 10 eggs together and whisk thoroughly.
Season with salt and pepper. Set aside. Coat bottom of hot pan with olive oil and saute
zucchini and onion; after a few minutes add roasted vegetable(s) and spinach, sauteing
until wilted. Pour eggs over. Stir once or twice only. Crack remaining two eggs carefully
into center, taking care not to break yolks. Place pan in hot oven for approximately
20 minutes, or until center is set. To serve, let cool approximately 10 minutes, cut
into wedges and place over twin areas of red and green sauce. Garnish with a sprig of
spinach or fresh herb.
Roast vegetable note:
Slice fresh carrots and/or parsnips into pencil-thin pieces. Coat with olive oil and roast in a 350F oven until fork tender.