I make frittatas all the time. I just love the consistency you get with the eggs whene made this way. It is also such a great way to take advantage of the vegetables you have in your vegetable drawer that you want to use before they go bad. I make a Mexican Pepper Frittata more than any other frittata because I always have peppers. My wife and I love to put peppers in salads and they come in such wonderful colors to brighten any dish. I used three different colored peppers to make this Mexican Frittata Recipe.
I think most people assume peppers are hot because everyone is thinking of jalapenos. Bell peppers really are not hot, maybe they are a little spicy. The taste of the different colored peppers is quite significant. I have never figured out the right words to describe the differences. The green bell pepper is the mildest of them all. The red bell pepper is the most adaptable of all the peppers and is used in a variety of ways including sauces. The orange and yellow peppers are the least frequently used but add really round out the color spectrum of your dish. So try tasting them each to learn which variety you prefer and also think about how there color will complement the dish you are serving.
It is so easy to make a frittata and the cooking process is very forgiving so it is easy to cook like a pro. Use any pan that you can cook on the stovetop and transfer to your oven. I always like to building flavor by spicing my oil and onions first in the skillet. I grab any one of six different ground chili varieties in my spice cabinet. Then, I drop in a few of the bell peppers I have on hand. Add the eggs and cheese and let the dish firm up on the stovetop. Then, it gets finished in the oven given the eggs a little rise, an airy texture.
The spices in the oil and the vegetables added for softening.
The eggs and cheese and pepper topped as it firms in the skillet.
The Mexican Pepper Frittata taken out of the oven.
The Mexican Pepper Frittata plated.
Mexican Frittata Recipe
- 2 Tbsp Butter
- 8 Whole Eggs beaten
- 1/2 Cup Skim Milk
- 1 Cup Mexican Shredded Cheese
- 1/4 Whole Red Pepper diced and sliced
- 1/4 Whole Green Pepper diced and sliced
- 1/4 Whole Orange Pepper diced and sliced
- 1 Whole Jalapeno diced
- 1/3 Cup Red Onion diced
- 2 Tbsp Butter
- 1 Tbsp Canola Oil
- 2 Tsp Aleppo Pepper
- 2 Tsp Smoked Paprika
- 1 Tsp Garlic
- 1 Tsp Salt
- 1 Tsp Black Pepper
Melt the butter in a cast iron skillet on medium heat.
Add the onions, jalapenos and spices and cook until they begin to soften, about 5 minutes.
Add the peppers 2 minutes into the cooking of the onions.
Add the oil and additional butter to the pan and let heat for a minute.
Beat eggs and milk until fully combined.
Pour the eggs into the skillet. 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!