Mexican Frittata


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.

close up view of a slice of Mexican Frittata garnished with salsa and fresh herbs on a white plate
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
1 frittata


  • cooking spray

  • 1 teaspoon olive oil

  • 1 red bell pepper, cut into thin strips

  • 1 medium white onion, thinly sliced

  • ¼ cup milk

  • 4 egg whites

  • 2 eggs

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 pinch ground cumin

  • ½ cup salsa


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

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

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

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

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

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

Nutrition Facts (per serving)

202 Calories
9g Fat
16g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 202
% Daily Value *
Total Fat 9g 11%
Saturated Fat 2g 12%
Cholesterol 188mg 63%
Sodium 1169mg 51%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 12%
Total Sugars 9g
Protein 17g
Vitamin C 82mg 408%
Calcium 109mg 8%
Iron 2mg 12%
Potassium 636mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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