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Frittatas are a breakfast staple in our house. If we are home on the weekends and not on our way to the ski hill I take the extra few minutes to whip up a frittata. We eat them so often that my two year old daughter calls a frittata ‘eggs-tata’.
This mexican version of a frittata has become our new family favourite. It is packed full of flavour and pairs perfectly with avocado toast!
Feel free to add canned corn, or black beans to add a bit more fibre and mexican flair to this recipe.