Chef Erin McKool from Start shares the recipe for a cobb frittata with cilantro cream sause.
2 Medium Eggs, Scrambled
1/4 breast Grilled Chicken Breast, Chopped
1 TBL Diced Red Onion
1 TBL Diced Red Bell Pepper
1 TBL Diced White Mushrooms, Chopped
2 TBL Fresh Spinach, Chopped
1/2 slice Bacon
1/4 small Sliced Avocado
Cherry Tomatoes, Halved
2 TBL Blue Cheese Crumbles
1 TBL Your Favorite Seasoning Salt or Dash
Heat Crepe Pan or small skillet on medium heat. Once it is hot, spray with olive oil or coat with unsalted butter.
Pour scrambled eggs into pan, swirl until evenly distributed and add onion, bell pepper, mushrooms spinach and bacon. Bake in oven at 375 for 4 minutes, or cook on the stovetop until eggs are set. Slide frittata onto a plate and garnish with tomatoes, blue cheese, and seasoning salt. Drizzle with cilantro cream sauce. At Start, we fold the frittata in half, but it may also be served open face a plate.
Cilantro Cream Sauce
1 1/2 Cups Fresh Green Tomatillo Salsa
1/4 cup Chopped Cilantro
2 Cups Reduced Fat Cream Cheese
1/8 Cup Reduced Fat Sour Cream
1 TBL Fresh Chopped Jalapeno, seeded
2 tsp Lemon Juice
Pour Salsa into blender first. Add remaining ingredients. Blend at Medium/Low until smooth and green!