Updated: Mar 29
The chefs at Rock Island Lake Club are here to spice up this Cinco de Mayo! Make this Cinco de Mayo exciting with a Mexican Frittata recipe straight from the chefs. This easy-to-follow recipe serves 4 to 5 people. Oh and what's Cinco de Mayo without a little tequila?! Stir up a Margarita Mimosa to go with your frittata!
4 whole eggs
2 egg whites
1 clove chopped garlic
1/4 green bell pepper small diced
1/4 red pepper small diced
1/2 fresh tomato small diced
1/4 onion small diced
A few springs of cilantro
1 pinch of cumin
1 pinch of paprika
1 cup of sour cream
4 oz of vegetable oil
How to: *Note: If you have a 12” cast iron this is a perfect recipe as long as your cast iron is seasoned. If you don’t have a cast iron pan, use a pan that you can put in the oven.
Preheat oven to 350°
In a bowl, beat the whole eggs and egg whites together.
Heat pan at medium to high heat with 2 oz of oil.
Once hot, add your garlic and onions and peppers. Stir to mix everything together.
Add tomatoes and reduce the heat to medium and stir.
Add the paprika and the cumin to the veggie mix.
Add salt and pepper to taste.
Once the veggies are tender, you are ready for the next step.
Add the rest of the oil (this is to help keep your frittata from sticking).
Move the veggies evenly around the pan, this will help your frittata cook evenly.
Next, pour the egg mix into the veggies and cook until the eggs start to firm up around the edges.
Place your pan into the oven to bake. Cook for about 20 minutes or until the eggs set completely.
Cut the avocado in half and remove the pit. Use a spoon to scoop out your avocado and then slice it, set aside until your frittata is finished.
After 20 minutes, pull the frittata from the oven. Place on your stove. With a rubber spatula, go around the sides to help loosen it for later. Let it cool down until the pan is easier to handle. Cut into sections like a pie and serve. You can now put a dollop of sour cream on each slice and 2-3 slices of avocado finished with some springs of cilantro.
Ingredients (serves 4):
1 cup of orange juice
0.5 cup lime juice
6-ounces tequila - clear tequila suggested
0.25 cup raw honey
1 lime wedge (to rim glass)
Equal parts salt and cinnamon (to rim glass) - about 1 tbsp of each
0.5 750ml bottle champagne or prosecco
Orange and lime slices, for garnish
In a large pitcher, add orange juice, tequila, raw honey, and fresh lime juice and stir.
Rim the glass with lime wedge. Dip in cinnamon/salt mixture.
Add a generous amount of ice to glass. Pour orange juice and lime mixture over ice.
Top with champagne and add a garnish if you'd like!
Share your Cinco de Mayo meal and margarita photos with us!