Best 5 Spicy Mexican Frittata Recipes

MEXICAN FRITTATA

Steps:

• I started this version by putting the chorizo link in a 350F oven until I needed it. (Alternatively, you can crumble the chorizo and cook it with the onion and jalapeno.)
• Finely cube the potato. Add it to a pot of salted boiling water and parboil for 4-5 minutes. Drain and set aside. Ideally they are still a little firm as they will finish cooking in the frittata's baking period.
• Finely chop 1/2 onion and 2 jalapenos. Saute in a dollop of oil over medium heat until tender, approx. 5-8 minutes.
• Add the chopped chorizo link and saute until the chorizo is fully cooked. Add the potatoes and season liberally with salt and pepper. (Note: I only added 2/3 of the cubed potatoes to this batch as that seemed to create a good balance.)
• For the egg mixture, crack ten eggs in a mixing bowl and combine well. Add 1/2 cup of chopped cilantro, 1/2 teaspoon chipotle powder (optional), 1/2 teaspoon salt, freshly cracked black pepper, and shredded Cotija cheese (optional). Combine well and add the egg mixture to the saute pan.
• Use a spatula to even things out in the saute pan, letting the eggs fill the gaps and settle to the bottom of the pan. Add 1/2 cup of cubed cheese (I used Jack), and you can also optionally add a layer of shredded cheese on top.
• If using an oven-safe skillet simply add it to a 350F oven and bake for 10-15 minutes. (You can alternatively add everything to a baking dish but you'll have to bake it for a few minutes longer.)
• I baked this batch for 12 minutes and then finished it under the broiler for approx. 2 minutes; this can help even out the temp across the center.
• Once cooked, slice it up and serve immediately! Feel free to top with fresh garnish and a few drops of hot sauce. Store leftovers in an airtight container in the fridge.

MEXICAN FRITTATA

Steps:

• In a medium bowl, whisk eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 10-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring frequently, until softened, 6 to 8 minutes.
• Add eggs, and cook, quickly stirring with a heatproof rubber spatula, until eggs thicken, about 1 minute. Sprinkle cheese evenly over egg mixture. Cover skillet; reduce heat to medium-low. Cook frittata for 15 minutes. Remove skillet from heat, and let stand, covered, 5 minutes.
• Meanwhile, whisk together vinegar and remaining 2 tablespoons oil in a large bowl; season dressing with salt and pepper. Add lettuce, and toss to combine.
• Slide frittata onto a work surface; cut into wedges. Top frittata with salsa, and serve with salad.

MEXICAN FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
• Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
• While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
• Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
• Bake in the preheated oven until eggs are set, about 30 minutes.
• Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.

SPICY MEXICAN FRITTATA

Steps:

• Add jalapeno and garlic to a food processor or blender. Process until finely chopped. Add tomato, coriander and chili powder. Cover, process until tomato is almost smooth.
• Spray a large skillet with nonstick cooking spray; heat skillet over medium heat. Cook and stir onion in hot skillet until tender. Stir in tomato mixture and corn. Cook 3-4 minutes or until liquid is almost evaporated, stirring occasionally.
• Combine egg whites, eggs, milk, salt and pepper in a medium bowl. Mix well. Add egg mixture all at once to skillet. Cook, without stirring, 2 minutes until eggs begin to set. Run large spatula around edge of skillet, lifting eggs for even cooking. Remove skillet from heat when eggs are almost set but surface is still moist. Sprinkle with cheese. Cover, let stand 3-4 minutes or until surface is set and cheese melts. Cut into wedges.

EASY CHEESY FRITTATA

Steps:

• Ask a grown-up helper to switch the oven on to 180C/ 160C fan/gas 4. Snip or cut up the spring onions and put them in a bowl. Add the peas to the bowl.
• Grate the courgette using your rotary grater, one half at a time, then add it to the bowl.
• Cut the ham into pieces with your scissors, if you do this over the bowl it will fall straight in.
• Break the feta into the bowl by crumbling it with your hands.
• Crack the eggs into a bowl and, if any bits of shell fall in, scoop them out with a spoon. Whisk the eggs until the yolks are mixed into the white.
• Pour the eggs into the other bowl and stir. Brush a round ovenproof dish, about 16cm across, with oil. Tip everything into the dish. Ask a helper to put the dish in the oven for 30 minutes or until the egg is set. Serve with salad and crusty bread.