Mexican frittata

Description

In a bowl, beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a shallow skillet, heat 1 tablespoon of oil over medium heat. Add bell pepper and onion, season with salt and pepper. Cook, stirring frequently, until tender, 6 to 8 minutes. Add the eggs and cook for 1 minute. Evenly sprinkle the cheese over the egg mixture. Cover with a lid, reduce heat, and cook for 15 minutes. Remove the skillet from heat and let stand, covered, for 5 minutes. Meanwhile, whisk vinegar and the remaining 2 tablespoons of oil in a large bowl; season the dressing with salt and pepper. Add salad leaves and toss. Slice the cooked omelet into pieces. Serve with salsa and salad.

Instructions