Mexican Frittata

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Thanks to the inspiration of my bloggy friend Patty (who is both an amazing cook and an amazing photographer), I made my first ever Frittata this morning!

We love eggs around our house, so it is always fun when I find a new way to make them….thanks Patty! πŸ˜€

How did it come out? Delicious! I will definitely be making more frittatas in the future!

And guess what? The kitchen is still clean!! Woohoo! πŸ™‚

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Mexican Frittata

*Created by Lori at Creating Beauty in the Kitchen

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  • 6 eggs
  • Chopped yellow onions
  • 2 fresh cloves of garlic, minced or pressed
  • Cilantro
  • Olive oil
  • 1 avocado
  • Chile powder
  • Diced tomatoes
  • Fresh squeezed lemon juice

(I didn’t specify the quantity on every single ingredient…I tend to use a lot of these things, but use whatever your preference would be.)

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  • In a large skillet (that is safe to later put in the oven), saute the garlic and onions with about a tbsp of olive oil.
  • Meanwhile, mix the eggs together in a bowl. Add in the chili powder and a little bit of lemon juice.
  • Scoop out the avocado into little pieces and mix them in with the eggs as well.
  • Mix the tomatoes with the cilantro and some olive oil. Put in a safe dish to Broil in your oven.
  • When the onions and garlic are ready, add them to the egg mixture, stirring.
  • Pour the egg mixture back into the oven safe skillet and cook on medium high.
  • Take the tomato mixture out of the oven and layer it over the eggs.
  • Move the skillet to the oven and broil. You want it to fluff up and turn golden brown. Check on it every couple minutes.

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24 thoughts on “Mexican Frittata

  1. Delicious frittata and the kitchen is still clean? Success all around! Love the addition of avocado in the egg…I wouldn’t have thought to do that! Thanks for sharing your Mexican version of the frittata…and on Cinco de Mayo, too.

    Liked by 1 person

    • Thanks Nancy! Would you believe that I didn’t even realize it was Cinco de Mayo when I made this? LOL! πŸ™‚ I cook avocado in eggs a lot, but it does change the flavor of them. I recently realized that I prefer avocados that are not cooked. If you try them cooked, I would be interested to hear your thoughts.

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      • How ironic that you ended up posting on Monday…funny! So far, I’ve only had cooked avocados on things such as nachos…very fancy, Lol! I will try them with eggs eventually. πŸ™‚

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  2. Pingback: Nominated for the Versatile Blogger Award | Work, Love, and Have Fun

  3. This is such a pretty dish – so colorful and fresh looking! We have chickens so I am always looking for new egg recipes. Thanks for sharing the recipe.

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  4. Pingback: Creating Beauty in the Kitchen: Lemon Shortcake Tart | feasting with friends

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