Frittatas are my go to recipe when I want a quick meal everyone will love. Cheesy Mexican Frittata is a sure favorite thanks to the flavors of green chilies, jalapeno, Mexican cheese blend and taco seasonings. It's light enough for hot summer days but still soul-warming for the cooler months.
1 ½cupsMexican Blend prepared grated cheese(available in the dairy department)
2teaspoonsTaco 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.