Tex Mex Frittata
Elevate your breakfast or brunch game with this flavorful Tex Mex Frittata, a bold twist on a classic dish that's as colorful as it is delicious! Bursting with vibrant diced bell peppers, onions, black beans, and optional spicy chorizo, this oven-baked frittata is seasoned with smoky paprika and earthy cumin for an irresistible Southwestern flair. A blend of cheddar and pepper jack cheeses melts beautifully over the top, creating a rich, gooey finish. Garnish each slice with creamy avocado, zesty salsa, and a dollop of sour cream for the ultimate crowd-pleasing dish. Ready in just 40 minutes, this gluten-free recipe is perfect for a hearty breakfast, satisfying brunch, or even an easy dinner. Whether you're feeding a family or meal prepping for the week, this Tex Mex Frittata is a one-skillet wonder that's as versatile as it is delicious!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups whole milk
- 2 tablespoons olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 0.5 cups cooked chorizo (optional)
- 0.5 cups, rinsed and drained canned black beans
- 0.25 cups, chopped fresh cilantro
- 1 cups, shredded cheddar cheese
- 0.5 cups, shredded pepper jack cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 1 small, diced (optional) jalapeño
- 1 sliced, for garnish avocado
- 0.5 cups, for garnish sour cream
- 0.5 cups, for garnish salsa
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs, whole milk, salt, black pepper, ground cumin, and smoked paprika until fully combined. Set aside.
Heat olive oil in an oven-safe skillet (preferably cast-iron) over medium heat.
Add the diced red bell pepper, green bell pepper, and onion to the skillet. Sauté for 5-6 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
If using chorizo, add it to the skillet and stir to combine. Cook for 2-3 minutes.
Add the black beans and diced jalapeño (if using) to the skillet. Cook for 1-2 minutes to warm through.
Pour the egg mixture evenly over the vegetables and chorizo in the skillet. Gently stir to distribute the ingredients evenly.
Sprinkle the chopped cilantro, shredded cheddar cheese, and pepper jack cheese over the top.
Allow the frittata to cook on the stovetop for 2-3 minutes, until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is fully set in the center.
Remove the skillet from the oven and let it cool slightly for 5 minutes.
Slice the frittata into wedges and serve with sliced avocado, sour cream, and salsa as desired.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 306 mg | 24% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
