Egg dishes can be more then just breakfast or brunch. In our family we often sere eggs for lunch or dinner, it is easy, fast and healthy. This Mexican Baked Frittata is the perfect example of a recipe that works just as well for breakfast, brunch, lunch or dinner. It is a great dish to make when you want something filling but still fresh and packed full of colorful, tasty veggies.
The crunchy and creamy salsa really brings this dish together!
You can make it spicier by adding more chili or keeping the seeds. I leave it out because the kids don’t like it too spicy but my husband does and usually tops his pice with some hot sauce for a kicked up version.
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- 6 eggs
- ½ red onion, chopped
- 2 tomatoes, chopped
- ½ red pepper, chopped
- 2 deciliter, 0,8 Cups, frozen corn, defrosted
- 1 red chili, minced
- ½ zucchini, chopped
- 2 tablespoon olive oil, divided
- salt and pepper to taste
- ½ tsp each sweet paprika and cumin
- 1 deciliter, 0,4 Cups, shredded cheddar cheese, divided
- 1 avocado, chopped
- 1 tablespoon lime juice
- small handful cilantro, chopped
Pre heat the oven to 180C (350F)
Oil a 22 or 28 cm pie or tart pan.
Mix the red onion, tomatoes, red pepper, corn and chili in a bowl. Reserve about 2 deciliters (1 Cup) for the salsa. Add the zucchini and stir in the spices and add the veggies to the prepared pit or tart pan. Spread in an even layer and bake for 10 minutes.
Meanwhile, whisk the eggs with salt and pepper and half the cheddar cheese. Pore the egg mixture over the cooked veggies and top with the remaining cheese. Bake for about 20 minutes depending on the size of your baking pan.
While the frittata is baking, chopped the avocado and add to the bowl with the reserved vegetables. Add the olive oil, lime juice, cilantro and salt and pepper to taste. Mix gently and let sit until the frittata is done.
Serve the frittata warm or a room temperature and top with the salsa.