Mexican Frittata

This a yummy breakfast frittata with Mexican flair. Serve this on a Sunday morning instead of the traditional pancake breakfast. Full of flavor. Add a dollop of sour cream and diced avocado on top.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 202 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ¼ cup milk
• 4 egg whites
• ½ teaspoon ground black pepper
• 1 teaspoon olive oil
• ½ cup salsa
• 1 pinch ground cumin
• cooking spray
• 1 red bell pepper, cut into thin strips
• 1 medium white onion, thinly sliced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.

Step 2

Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.

Step 3

While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.

Step 4

Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.

Step 5

Bake in the preheated oven until eggs are set, about 30 minutes.

Step 6

Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.