Mexican Frittata

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.

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.

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!

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.