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!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large bowl, whisk together the eggs, whole milk, salt, black pepper, ground cumin, and smoked paprika until fully combined. Set aside.

Step 3

Heat olive oil in an oven-safe skillet (preferably cast-iron) over medium heat.

Step 4

Add the diced red bell pepper, green bell pepper, and onion to the skillet. Sauté for 5-6 minutes, or until softened.

Step 5

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 6

If using chorizo, add it to the skillet and stir to combine. Cook for 2-3 minutes.

Step 7

Add the black beans and diced jalapeño (if using) to the skillet. Cook for 1-2 minutes to warm through.

Step 8

Pour the egg mixture evenly over the vegetables and chorizo in the skillet. Gently stir to distribute the ingredients evenly.

Step 9

Sprinkle the chopped cilantro, shredded cheddar cheese, and pepper jack cheese over the top.

Step 10

Allow the frittata to cook on the stovetop for 2-3 minutes, until the edges begin to set.

Step 11

Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is fully set in the center.

Step 12

Remove the skillet from the oven and let it cool slightly for 5 minutes.

Step 13

Slice the frittata into wedges and serve with sliced avocado, sour cream, and salsa as desired.

Nutrition Facts

Serving size	1559.7 grams (1559.7g)

Amount per serving	% Daily Value*
Calories	2633

Total Fat 189.20g	243%
Saturated Fat 79.50g	398%
Polyunsaturated Fat 3.40g
Cholesterol 1796mg	599%
Sodium 7262mg	316%
Total Carbohydrate 90.50g	33%
Dietary Fiber 20.90g	75%
Total Sugars 31.40g
Protein 138.40g	277%

Vitamin D 355IU	1774%
Calcium 1515mg	117%
Iron 15mg	82%
Potassium 2971mg	63%

*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.

Source of Calories

Fat: 65.0%

Protein: 21.1%

Carbs: 13.8%