Breakfast & Brunch

Mexican Frittata Recipe

"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."


  • Adjust
  • US
  • Metric
  • cooking spray
  • 1 teaspoon olive oil
  • 1 red bell pepper, cut into thin strips
  • 1 medium white onion, thinly sliced
  • 1/4 cup milk
  • 4 egg whites
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pinch ground cumin
  • 1/2 cup salsa
  • Directions

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

    Nutrition Facts

    Per Serving: 360 calories;17 g fat;21 g carbohydrates;32.6 g protein;377 mg cholesterol;2334 mg sodium.Full nutrition
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