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Home » Lunch/Dinner Recipes

Mexican Frittata

August 19, 2018 by Helena 2 Comments

This Mexican Frittata is filled with veggies and topped with a fresh salsa. The perfect healthy brunch or light lunch recipe.

Mexican Baked Frittata topped with salsa.

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. It tastes great topped with some hot sauce for a kicked up version.

Jump to:
  • Ingredients
  • Instructions
  • Storage
  • More recipes to try:
Mexican Baked Frittata

Ingredients

  • Eggs, preferably organic
  • Red onion, chopped
  • Tomatoes, chopped
  • Red bell pepper, chopped
  • Frozen corn, defrosted. Canned corn works as well.
  • Red chili, minced. Leave the seeds in or remove them for a milder dish.
  • Zucchini, chopped
  • Olive oil, or a neutral oil like avocado oil.
  • Spices, salt, ground black pepper, sweet paprika and cumin. 
  • Shredded cheddar cheese
  • Avocado, chopped
  • Lime juice
  • Cilantro, chopped

See recipe card for quantities.

Mexican Baked Frittata

Instructions

This Mexican frittata is baked in the oven, no frying involved. For the full written instructions, see the recipe card at the bottom.

Roasted vegetables 

Preheat the oven and oil a pie or tart pan.

In a mixing bowl, add the red onion, tomatoes, red pepper, corn and chili. Reserve about 1 Cup in a small bowl for the salsa. 

Add the zucchini, spices and oil to the bowl and stir well. Pour the veggies into the prepared pie pan and spread in an even layer. Bake until the veggies have stated to soften.

Egg mixture 

While the veggies are baking, in the mixing bowl, add the eggs and the remaining salt and ground black pepper and add half the cheddar cheese. Whisk well and pour the egg mixture over the cooked veggies and top with the remaining cheese. Bake until set and golden brown. 

Salsa

While the frittata is baking, chop 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.

To serve

Let the frittata cool down a little before cutting in slices. Serve warm or a room temperature topped with the salsa and with a side of green salad. Enjoy!

A slice of the Mexican Baked Frittata on a plate topped with salsa.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Store the salsa separate from the frittata, the avocado in the salsa might go a little brown when stored. Always smell and taste any leftovers before eating them.

Reheat the Mexican frittata in the microwave until piping hot, then top with the salsa.

This Mexican frittata can also be frozen for up to 6 months. I don’t recommend freezing the salsa since the vegetables will change texture when defrosted.

More recipes to try:

  • Grilled Corn Salad in a blue serving bowl.
    Grilled Corn Salad
  • Mexican Street Corn Avocado Toast topped with cilantro on a pice to parchment paper.
    Mexican Street Corn Avocado Toast
  • Mexican Baked Sweet Potatoes on a plate with cilantro.
    Mexican Stuffed Sweet Potato
  • Vegan Mexican rice and black beans in a pan garnished with cilantro and lime
    Vegan Mexican Rice with Beans

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Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to not to miss my latest recipes!

5 from 1 vote
Mexican Baked Frittata topped with salsa.
Print
Mexican Frittata
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Servings: 6 servings
Author: Helena
Ingredients
  • 6 eggs
  • ½ red onion, chopped
  • 2 tomatoes, chopped
  • ½ red pepper, chopped
  • 1 cup frozen corn, defrosted
  • 1 red chili, minced
  • ½ zucchini, chopped
  • 2 tablespoon olive oil, divided
  • 2 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • ½ tsp each sweet paprika and cumin
  • ½ cup shredded cheddar cheese, divided
  • 1 avocado, chopped
  • 1 tablespoon lime juice
  • ¼ cup cilantro, chopped
Instructions
Roasted vegetables
  1. Preheat the oven to 180C (350F) and oil a 22cm (9 inch) pie or tart pan.

  2. In a mixing bowl, add the red onion, tomatoes, red pepper, corn and chili. Reserve about 1 Cup in a small bowl for the salsa.

    Add the zucchini, 1 teaspoon salt, ½ teaspoon ground black pepper, sweet paprika, cumin and 1 tablespoon of oil to the bowl and stir well.

    Pour the veggies into the prepared pie pan and spread in an even layer. Bake for about 10 minutes until the veggies have stated to soften.

Egg mixture
  1. While the veggies are baking, in the mixing bowl, add the eggs and the remaining 1 teaspoon salt, ½ teaspoon ground black pepper and half the cheddar cheese. Whisk well and pour the egg mixture over the cooked veggies and top with the remaining cheese. Bake for about 20 minutes or until set and golden brown.

Salsa
  1. While the frittata is baking, chop 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.

To serve
  1. Let the frittata cool down for 10 minutes before cutting in slices. Serve warm or a room temperature topped with the salsa and with a side of green salad.

    Enjoy!

More Lunch/Dinner Recipes

  • The pasta salad in a salad bowl topped with jalapeño slices.
    Mexican Street Corn Pasta Salad
  • The pasta salad in the salad bowl topped with fresh basil and lemon slices.
    Lemon Basil Pasta Salad
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Reader Interactions

Comments

  1. Kristen Mckibben

    August 29, 2024 at 10:04 pm

    5 stars
    Delicious! I would reduce the salt in the frittata if I made it again.
    I had to sub cottage cheese for cheddar and it still came out really yummy.

    Reply
    • Helena

      September 01, 2024 at 3:45 pm

      So glad you enjoyed it!

      Reply

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Hi, I'm Helena!

Welcome to my blog, The Delicious Plate!

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