• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Tex Mex Frittata

    This Tex Mex Frittata brings all your favorite taqueria flavors to brunch. Sweet caramelized onion, spicy serrano pepper, and savory cotija cheese come together with healthy veggies and protein packed eggs in this delicious dish. Frittatas are an excellent vehicle for all the extra veggies in your fridge, and taste delicious hot or cold. Make this for yourself and enjoy the leftovers all week, or serve it up to a hungry crowd and wait for the compliments to roll in!

    Note: This recipe utilizes a spiralizer. If you don’t have one, you can thinly slice the vegetables, and then cut them into bite size pieces. You can serve hot, room temperature, or even cold. You can also serve with a side of avocado, salsa, hot sauce, guacamole, chopped cilantro, and/or sour cream.


     


    Ingredients
    1
    yellow onion, peeled
    4
    garlic cloves, peeled and minced
    1
    serrano pepper, minced (seeded if you like a milder taste)
    1
    red bell pepper, cored
    1
    sweet potato, ends trimmed
    2
    zucchinis, ends trimmed
    1
    handful
    cherry or grape tomatoes, halved
    2
    Tbsps.
    Olive Oil
    1
    tsp.
    ground cumin
    1
    tsp.
    ground coriander
    1/2
    tsp.
    ground cayenne pepper
    12
    eggs, cracked and beaten
    1/3
    cup
    cotija cheese
    1
    scallion, white and green parts, minced
    Directions
    Preheat your oven to 375 degrees.
    Use the large width blade on a spiralizer to spiralize the onion, bell pepper, sweet potato, and zucchini.
    In a large cast iron skillet (or other oven safe skillet), heat the olive oil over medium heat. Add the onion, garlic, serrano pepper, ground spices, and a pinch of salt and pepper. Stir well to combine, and cook for 3-4 minutes, until the onion caramelizes.
    Add the bell pepper, sweet potato, zucchini, and tomatoes, and cook for another 5-6 minutes until the vegetables are just starting to soften.
    Pat the vegetables into an even layer in the pan.
    Pour the beaten eggs over the vegetables, smoothing to ensure an even layer.
    Bake the frittata for 15-20 minutes, until it looks puffed and set in the middle. Sprinkle over the cotija cheese, and broil for 1-2 minutes, watching carefully, until the cheese is melted and golden.
    Sprinkle over the minced scallions, and enjoy!
    Reprinted With Permission From Elizabeth Palmer Califano

    The base number of servings for this recipe is 4
    OK

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