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Cilantro and Tomatillo Frittata

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Learn more about cooking and eating locally at Kristin’s blog The Intentional Minimalist.


  • Homemade cilantro jalapeno lime infused olive oil (recipe link)
  • Farm fresh local eggs
  • Farm fresh local baby red onions
  • Farm fresh local tomatillos
  • Farm fresh local cilantro
  • Local liptauer cheese
  • Paprika


Preheat oven to 400 degrees.

Separate twelve egg whites to a large glass mixing bowl. Thinly slice one quarter cup baby red onions. Husk, rinse and thinly slice one half cup tomatillos. Remove stems from one half cup cilantro leaves.

Warm two tablespoons cilantro jalapeno lime infused oil in a large metal skillet over medium heat. Lay half the baby red onion slices on the bottom of the skillet and cook for two minutes. Gently pour in egg whites and cook on on medium heat uncovered for five minutes until the eggs begin to set.

Layer on the remaining baby red onions and tomatillo slices and bake uncovered in the over for ten minutes.

Remove frittata from oven and add two tablespoons liptauer cheese, cilantro greens and bake for five additional minutes. Remove frittata from oven and let rest for five minutes before serving.