A Mexican Frittata is a vibrant and flavorful dish that brings together the best of Mexican cuisine in a savory, egg-based skillet meal. This dish is packed with the bold flavors of roasted peppers, onions, tomatoes, black beans, and cheese, all blended together with eggs and seasoned with cumin, chili powder, and cilantro for a kick of heat and freshness. It’s a great way to enjoy a filling, protein-packed breakfast, brunch, or dinner, and it’s easy to customize with your favorite ingredients. Whether you top it with salsa, avocado, or a dollop of sour cream, this Mexican frittata is sure to be a crowd-pleaser.
Ingredients:
- 8 large eggs
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 1 small zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium tomato, chopped
- 1/2 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/4 cup crumbled queso fresco (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream (optional, for serving)
- Salsa and avocado slices (optional, for serving)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Vegetables: In a large, oven-safe skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and zucchini. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables are softened.
- Add the Beans and Tomato: Add the black beans and chopped tomato to the skillet. Cook for another 2-3 minutes, allowing the tomatoes to soften and the beans to heat through. Season the mixture with cumin, chili powder, salt, and pepper.
- Prepare the Egg Mixture: In a separate bowl, whisk the eggs until well combined. Stir in the cilantro and half of the shredded cheese.
- Combine and Cook: Pour the egg mixture over the cooked vegetables in the skillet, making sure the eggs are evenly distributed. Sprinkle the remaining cheese and crumbled queso fresco (if using) on top.
- Bake the Frittata: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and lightly golden on top. If you want a slightly crispier top, you can place the frittata under the broiler for an additional 1-2 minutes.
- Serve: Remove the frittata from the oven and let it cool for a few minutes before slicing. Serve with a dollop of sour cream, salsa, and avocado slices on the side for extra flavor.
This Mexican Frittata is a fun and easy twist on a classic frittata, infused with all the bold, zesty flavors of Mexican cuisine. It’s perfect for any meal of the day, and you can easily adapt it by adding other favorite ingredients like jalapeños, chorizo, or spinach.
