Tex-Mex-style frittata

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 10
Calories 215, total fat 14 G., saturated fats 5 G., proteins 9 G., carbohydrates 14 G., fiber 4 G., cholesterol 162 mg, sodium 418 mg, sugar 3 G.

This vegetable-filled frittata is perfect for both brunch and dinner. It's meatless, but the addition of potatoes makes it very filling, while the salsa, jalapeños, and tangy pepperjack cheese infuse it with a delicious Tex-Mex flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
2 tablespoons butter
2 medium Yukon Gold potatoes, sliced very thin
2 cloves garlic, crushed
1 medium red onion, thinly sliced
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalapeño, finely diced
1 tsp ground cumin
8 large eggs
1/4 cup canned chopped vegetable salsa
0.5 cup grated pepper jack cheese
1 cup cherry tomatoes, halved lengthwise
1 avocado, diced
Fresh coriander leaves for serving
Sour cream for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, potato, garlic, red onion, sweet pepper, jalapeno pepper, cumin, eggs, salsa sauce, pepper jack cheese, cherry tomatoes, Avocado, cilantro, sour cream

Cooking the dish according to the recipe:

Position the oven rack on the middle shelf and preheat the oven to grill mode.
In a nonstick skillet or seasoned 12-inch oven-safe cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onion, red and orange bell peppers, and jalapeño. Season with cumin, salt, and pepper. Cook, stirring gently, until the vegetables begin to soften, about 5 minutes. Arrange the vegetables so the potato slices form an even layer.

Meanwhile, in a pitcher or bowl, combine the eggs, salsa, and a pinch of salt. Add the grated cheese.
Pour the egg mixture into the skillet, making sure to cover the vegetables and spread it to the edges. Cook, without stirring, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the middle rack of the oven and cook until the top is golden brown, about 5 minutes.
Carefully transfer the frittata to a cutting board. Cut into 4-6 wedges. Garnish with cherry tomatoes, avocado, cilantro, and a dollop of sour cream.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Vegetarian dishes / Breakfast / Dinner / Main courses / Vegetables and mushrooms / Eggs and dairy products / / Tex-Mex / Ree Drummond

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