Shrimp, Zucchini & Tomatillo Frittata

Though the frittata is traditionally served at breakfast, this dish’s sweet shrimp, savory vegetables and vibrant HERDEZ® Tomatillo Verde Mexican Cooking Sauce create the perfect flavor combination that’s perfect morning, noon or night.


  • 2 tablespoons

    olive oil

  • 1 medium-sized

    leek, white part only, washed and sliced thinly

  • 2 medium-sized

    zucchini, sliced into ¼-inch thick half moons

  • 1 small

    yellow bell pepper, seeded and thinly sliced

  • 1/2 pound

    small raw shrimp, peeled and deveined

  • Salt and freshly ground pepper

  • 8 large


  • 1 1/2 cups

    shredded Asadero cheese (or another Mexican white cheese that melts well), divided

  • 1/2 cup

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce 

  • Crema Fresca

  • Freshly chopped cilantro

Print Recipe

Serves 4-6



  1. In large nonstick sauté pan with ovenproof handle, heat olive oil over medium heat. Add leeks and sauté 5 minutes or until tender, stirring often.  Add zucchini and yellow pepper and sauté 3 minutes more. Add shrimp to pan and cook 1 minute. Season mixture with salt and pepper.

  2. Heat oven to 400ºF. In large mixing bowl, whisk eggs until well blended.  Stir in 1 cup shredded cheese.  Pour egg mixture into sauté pan and cook over medium heat, stirring occasionally, 3 minutes or until the bottom of the mixture is lightly browned.  Slowly drizzle HERDEZ® Tomatillo Verde Mexican Cooking Sauce over frittata to create swirled pattern, then sprinkle remaining cheese on top.  

  3. Place frittata in oven 10 minutes or until puffed and light golden on top.  Remove frittata from oven and slide onto serving platter.  Serve garnished with Crema Fresca and freshly chopped cilantro.


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