Frittata has long been one of our favorite breakfast items and today we’re sharing our recipe for Mexican Frittata. Loaded with peppers and onions and finished with your favorite salsa, pico de gallo, or this fish taco sauce, it’s a breakfast party in your mouth.
The calendar seems to turn faster and faster every year and before long it will once again be time to celebrate Cinco De Mayo. And what better way to kick off your celebration than this Mexican Frittata Recipe?
What is Mexican Frittata?
This is something that is open to interpretation I think. If you google “What is Mexican frittata?”, it’s not a thing. No long piece from the food network, not even a Wikipedia entry. Frittata, after all, is an Italian word and usually refers to eggs cooked in a skillet. So how do you put a Mexican spin on it?
For us, it was really just about using cheese, peppers, and onions and finishing with a homemade pico de gallo (recipe coming soon), avocado, and our homemade fish taco sauce. These are all flavors we love, they go well together, and they give this breakfast that little extra flavor kick that I think of when thinking of traditional Mexican breakfast dishes like chilaquiles.
Looking around the internet, we saw lots of Mexican frittata recipes with some similar ingredients and, also, things like potatoes and chorizo. But, chorizo was out for us with my alpha-gal allergy and we decided against potatoes. We do use sweet potatoes in this Paleo Frittata, but this time around we decided to keep things pretty simple. One of the things we love about Mexican Cuisine is that we tend to think of it as simple food done right.
Our Recipe Inspiration
We had a really warm February this year which meant grilling season started early. We don’t grill for breakfast, but dinner grilling sometimes means leftover peppers and onions (we fix these whenever we grill turkey sausage or something similar). So, what do you do with leftover peppers and onions? You guessed it…use them in your breakfast frittata!
We’ve always enjoyed adding a touch of pepper or onions to scrambled eggs so using it in a frittata was an easy leap. In case you hadn’t noticed, we love making frittata. It’s the perfect breakfast or brunch recipe and we love having leftovers to reheat the next day. New recipes are often inspired by leftovers as was the case with this Mexican Frittata and our paleo sweet potato kale frittata.
The Perfect Finishing Touch
The perfect Mexican Frittata needs the perfect finishing touch. As mentioned above we love finishing this with our homemade fish taco sauce, pico de gallo, and avocado. They are flavors we love and all tend to fit with the Mexican theme. But we could have used other things like this spicy guacamole. You should feel free to add your own finishing touches based on your favorite flavors. Some good finishing options might be:
- your favorite hot sauce
- extra cheese
- extra onions or peppers
- fresh herbs
- chipotle sauce
- crumbled bacon (Oh bacon, how I miss you)
- ketchup? NO!!!
There you have it. Mexican frittata, make it your way and give it a try.
- 1 T . oil
- 1/2 an onion , cut into thin slices
- 1 red or orange pepper , cut into thin slices
- 5-6 eggs
- salt and pepper
- 2 oz . shredded white sharp cheddar
- 1 avocado (optional, but recommended)
Heat oil in a skillet on medium heat.
Once hot, add onions and cook for 5 minutes.
Add peppers and cook for an additional 5-8 minutes.
Remove from heat and let cool slightly.
Whisk eggs thoroughly with salt and pepper.
Place pan back on stove and turn on low heat.
Add eggs, sprinkle with cheese, and cook for 4-5 minutes until eggs are set along the edges.
Broil eggs for 2-3 minutes until top is browned and eggs puff up.
Finish with a few of your favorite extras. We highly recommend this fish taco sauce, pico de gallo, and avocado