Mexican Frittata

Mexican frittataI recently found a recipe for an Artichoke Frittata in Good Housekeeping magazine. It is a very simple recipe and tasted really good. So, I decided to try a Mexican version this week. It is a great meatless dish! One secret to this recipe is to make sure to get the egg down into the vegetables, so they cook faster.

Mexican Frittata
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons olive oil
  • ½ small red onion, thinly sliced
  • 1 pint grape tomatoes
  • 1- 15 ounce can black beans, rinsed and drained
  • ½ cup chopped roasted green chile
  • 6 eggs, beaten
  • pinch salt
  • 1 cup shredded cheddar cheese
  1. Heat oil in a 12 inch skillet over medium heat. Saute onion for 1 minute. Add tomatoes, continue cooking until tomatoes begin to pop.
  2. Add black beans and chile, continue cooking to heat through.
  3. While the veggies are cooking, beat eggs in a medium bowl. Add salt and half of the cheese.
  4. Pour egg mixture over veggies; shake pan to distribute the eggs down into the veggies. Top with remaining cheese. Cover pan. Continue cooking until eggs are set.

You could probably use this method with a lot of different combinations. I might try it with some breakfast sausage next time.

Happy eating!


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