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.
Enjoy
Servings: 4 servings
Ingredients
- 8 eggs
- 1 tbsp olive oil
- 1/2 white onion
- 1 clove garlic
- 1 bell pepper
- 2 leaves kale
- 3 tbsp salsa
- 1/2 cup monterey jack cheese
- salt and pepper to taste
- 2 tbsp cilantro optional for garnish
- 1 avocado optional for topping
Instructions
- Preheat oven to 350F. Heat a cast iron pan to medium heat and add olive oil. Dice onion and garlic and toss into pan, sauté for 2-3 minutes.
- Finely chop the kale and bell pepper and toss into the pan with onion and garlic. Sauté veggies for an additional 3-4 minutes while whisking eggs and water together. The water can make the eggs a bit more fluffy.
- Pour whisked eggs into the cast iron (or other oven safe pan). Add salsa in swirls on top of eggs and top with grated monterey jack cheese and salt and pepper to taste.
- Transfer the entire frittata pan into the oven and bake for 15-17 minutes or until middle of frittata is set.
- Remove frittata from oven and let cool for 2-3 minutes. Garnish with chopped cilantro and optional avocado or add avocado toast on the side!
Notes
A simple and tasty egg frittata with a mexican twist.
Tried this recipe?Let us know how it was!
