Rating: 4.5 stars
36 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

This a yummy breakfast frittata with Mexican flair. Serve this on a Sunday morning instead of the traditional pancake breakfast. Full of flavor. Add a dollop of sour cream and diced avocado on top.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
2
Yield:
1 frittata
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.

    Advertisement
  • Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.

  • While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.

  • Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.

  • Bake in the preheated oven until eggs are set, about 30 minutes.

  • Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.

Nutrition Facts

202 calories; protein 16.9g; carbohydrates 15.6g; fat 8.5g; cholesterol 188.4mg; sodium 1169mg. Full Nutrition
Advertisement