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I don’t know about you but we love breakfast for dinner. Do you? We will actually eat breakfast any time of the day. You also know I love Mexican food. So put breakfast and Mexican food together and you have a winner – a Mexican Frittata.
Mexican Frittata
I think the word frittata is used too often and sometimes incorrectly. A frittata is a flat Italian style omelet usually made in a cast iron skillet. It may also have its origin in Spanish cuisine. Either way, the frittata begins its cooking in the skillet until it starts to set. Then, instead of being folded, it is finished off in the oven. This gives the frittata a lightness, an airiness.
The fun thing about a frittata is you can put almost anything into it. I almost always begin by satueeing vegetables in the skillet to get some flavor in the dish and into the skillet. Then, the eggs are added to begin to set. Before I put the frittata in the oven, I mix cheese in it. You can add cheese on the top towards the end of the cooking process as well if you like. In this recipe, I topped the egg dish with pepper rings for color and flavor.
- 8 eggs, beaten
- 1/2 cup skim milk
- 1 cup Mexican shredded cheese
- 1/2 green pepper, 1/2 diced and 2 ring slices
- 1/2 red pepper, 1/2 diced and 2 ring slices
- 1/3 of a red onion, diced
- 2 cups spinach
- 2 tablespoon butter
- 1 tablespoon grape seed oil
- 2 teaspoons aleppo chili pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- salt & pepper to taste
- Melt the butter in a cast iron skillet on medium heat.
- Add the onions and cook until they begin to soften, about 5 minutes.
- Add the peppers 2 minutes into the cooking of the onions.
- Add all the spices and mix in.
- Add the spinach and cook until it wilts - 2 - 3 minutes.
- Add the oil to the pan and let heat for a minute.
- Beat eggs and milk until fully combined.
- Pour in the eggs. Let the eggs begin to firm - about 3 minutes.
- Pull the firm eggs to the center of the pan and let cook some more.
- Add 3/4 or so of the cup of cheese and mix through. Let cook for a couple of minutes.
- Move to a 325 degree oven. After 5 minutes of cooking, top with the remaining cheese and the pepper rings.
- Finish cooking in the oven for another 8 - 10 minutes.
- Serve and enjoy!
Vegetable Ingredients
The spices are highlighted by garlic powder, smoked paprika and aleppo chili pepper.
Spice Ingredients
Vegetables sauteeing in the cast iron skillet.
Vegetables Sauteeing in Skillet
The spinach is added so it can wilt.
Spinach Added
The dish is rounded out with the addition of the eggs.
Eggs Added to Vegetables
You pull the eggs to the center as it begins to set and the cheese is added.
Eggs Setting in Skillet
Before being put into the oven, a little more cheese is added and the pepper rings.
Topped with Peppers and Cheese
The final dish after being baked.
Plated
This is the best method for making a frittata.
that I have come across. Most recipes advise putting the frittata. Under the broiler to finish it, which tends to toughen it. Also, most suggest you use a nonstick pan. Cast iron is much better. Thank you.
Thank you very much for your kind words.
This is my favourite frittata is spicy and delicious.
I am glad you like it Ariana.
What a beautiful frittata Peter! Your fabulous step by step photos will be very helpful to those who are frittata newbies!
I am glad you like the step by step photos.
Mexican flavours added to anything makes them instantly better 🙂
I 100% agree with you Dannii.
This frittata looks colorful and delicious! This is my kind of breakfast!
Thx Michele.
Looks delicious, Peter! This is definitely up my alley…we love all things Mexican here! Can’t wait to try it!
Mexican is my go to.
So lovely and colorful, this is a good looking frittata
Thx Janette.
Beautifully done, Peter! If only I could have a slice of this for my breakfast today!
Stop on by!
This looks like just my sort of thing! I’m a big fan of frittaas, and I’m a big, BIG fan of Mexican flavours! 🙂
You and I could do a lot of eating together!