Meatless Recipe #9: Mexican Breakfast Frittata

20150823_101142_resizedI suck at making omelets.  Mainly when it comes to flipping or folding them.  So I always end up just scrambling them and calling it cowboy breakfast hash.

Years ago I watched someone on The Food Network make a breakfast frittata and thought, I could do that!  And they are pretty easy to make. Who needs omelets when you can do this instead, right?

When I first made this recipe, I put a lot more ingredients into it: cauliflower, sausage, peppers, onions, broccoli, tomatoes, mushrooms… And you still can if you want but I much prefer a simpler version these days.

I chop half of a green bell pepper and half of a yellow onion and mix them in a bowl.  Add about 1/2 cup of Mexican shredded cheese. Then add about 1/2 cup of your favorite salsa.  Add about six eggs and mix well.  Then add some salt and pepper. This amount makes about 4 large frittatas.

Take a large muffin tin and grease 4 of the cups with butter or Pam cooking spray. Then pour your egg batter into these four cups and bake at 375 degrees for about 30 minutes.  You know they are done because they’ll rise a bit and appear solid on top.  You’ll also notice the edges just start to brown a bit.

Take them out of the oven and let them cool a bit.  The risen top will sink back down. They should pop right out of your tin just like muffins. Still hot and ready to serve!

Here’s your grocery list:

1/2 green bell pepper chopped
1/2 yellow onion chopped
1/2 cup of salsa
1/2 cup of shredded Mexican cheese
6 eggs
Salt and pepper
Butter or cooking spray for the muffin tin

Each frittata is about 184 calories and 14 grams of protein.  If I was going to add anything else to it, it would probably be fresh chopped mushroom.  When I was eating meat, I loved sausage in them!

What is your favorite way to eat eggs?

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