Whipping up this meal-in-minutes recipe is super easy and does not cut corners on fabulous flavor! Cheesy Mexican Frittata is chock full of green chilies, fresh jalapeno, cheese, eggs and more. It’s a perfect meal for dinner or brunch.
The longer summer goes on the lazier I’m getting in the kitchen. The variety of fresh produce right now makes flavor-packed salads an easy choice for meals but my family can’t live on salad alone. I have a number of super-fast recipes on Boulder Locavore (Taco Lettuce Wraps are in high demand right now) but always adding more. Today I’m sharing a fast favorite: Cheesy Mexican Frittata.
If you haven’t made a frittata, you don’t yet know what you are missing! It is a simple egg recipe, really like a mega omelet that requires no flipping. Any bulky ingredients (in this case red onion, sliced jalapeno and green chilies) are sautéed before pouring on whisked eggs and cheese which cook untouched on the stove and then are finished in the oven. What could be easier, right?
With a cooking time of about 15 minutes, frittatas become a mainstay to solve the dinner dilemma on a busy night (or lazy in my case) and are also great for brunch. One of my favorite attribute of a frittata is their flavor flexibility. You can easily tailor the flavors to meet your mood.
When making this Cheesy Mexican Frittata I wanted something light but full of flavor.
It would be easy to add some sautéed chorizo or chicken to it if you wanted more substance or have a die hard meat-eater at your table.
I will also share a few of my family aren’t keen on eggs so a frittata might not be their first choice.
They absolutely loved this recipe!
I’ve had fun whipping up all sorts of frittata for my dinner table. Some favorites shared on Boulder Locavore include Smoky Ham Cheese Potato Frittata, Asparagus Leek New Potato Frittata (great for Easter brunch or springtime) and Frittata and Garlic Kale. The possibilities are endless and it can be a great way to use up ingredients already in your refrigerator or home garden too.
Cheesy Mexican Frittata
- 1 tablespoon Extra Virgin Olive Oil
- ½ large Red Onion , peeled and chopped
- 1 4-ounce can Diced Green Chilies , mild
- 1 large Jalapeno , thinly sliced with seeds removed
- 8 large Eggs , room temperature
- ½ teaspoon Kosher Salt
- ½ teaspoon freshly ground Black Pepper
- 1 ½ cups Mexican Blend prepared grated cheese (available in the dairy department)
- 2 teaspoons Taco Seasoning Mix
- Garnish: chopped fresh cilantro leaves , pico de gallo
Preheat the oven to 400 degrees.
Add the olive oil to a 10-inch cast iron or other heat proof skillet over medium high heat. Add the red onion and jalapeno; sauté until the onions become translucent and limp, and the jalapeno has softened (3-4 minutes).
Add the diced green chilies and sauté one minute.
In a large mixing bowl whisk the eggs together. Add in the salt, pepper, 1 ¼ cups of the cheese and the taco seasoning; whisk to combine.
Spread the sauteed vegetables to evenly cover the bottom of the skillet. Pour the egg mixture evenly over the vegetables in the skillet.
Allow the frittata to cook undisturbed until the edges are set; 2-4 minutes. Place the frittata in the heated oven and allow it to finish cooking for 10-12 minutes until the liquid is gone and the top is fluffy.
Sprinkle on the remaining ¼ cup cheese and continue to cook 1-2 minutes until it had melted. Remove from oven, cut into 8 wedges and serve immediately topped with fresh pico de gallo and chopped cilantro leaves.