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Mexican Frittata

4

50 min

Mexican Frittata

Mexican Frittata Photo 1

Category

Egg appetizer

Time

50 min

Serving

2 persons

Calories

202

Rating

4.00★ (37)

Cuisine

Mexican
Author: Victoria Buriak
This a yummy breakfast frittata with Mexican flair. Serve this on a Sunday morning instead of the traditional pancake breakfast. Full of flavor. Add a dollop of sour cream and diced avocado on top.

Ingredients

  • cooking spray:
  • olive oil: 1 tsp
  • red bell pepper: 1 piece (cut into thin strips)
  • medium white onion: 1 piece (sliced)
  • milk: 0.25 cup
  • egg whites: 4 piece
  • eggs: 2 piece
  • salt: 0.5 tsp
  • ground black pepper: 0.5 tsp
  • pinch ground cumin: 1 piece
  • salsa: 0.5 cup

Metric Conversion

Stages of cooking

Mexican Frittata Photo 21
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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
    Mexican Frittata Photo 2
  2. Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
    Mexican Frittata Photo 3
  3. While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
    Mexican Frittata Photo 4
  4. Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
    Mexican Frittata Photo 5
  5. Bake in the preheated oven until eggs are set, about 30 minutes.
    Mexican Frittata Photo 6
  6. Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.
    Mexican Frittata Photo 7

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