You’ll love this easy-to-prepare breakfast. This Mexican Frittata is filled with flavorful Tex-Mex goodies and is a simple treat for your weekend breakfast.
Spending a lot of time in Texas as a child gave me a love for Tex-Mex style cuisine. This frittata was one of the first breakfast foods I often made when I began cooking for myself in college. It’s easy and delicious, so it’s a recipe that I’ve continued to make through the years. My family loves it and I think yours will too!
Mexican Frittata Options
The great thing about frittatas is that you can put almost any type of vegetables and meat you like in them, and they’re going to be great. They’re similar to omelets (or casseroles!) in that way. So if you’re missing some ingredients, you can sub with other tasty replacements you have around the kitchen.
I’ve had a few occasions when I was in a hurry, so made this breakfast frittata with salsa…and it tasted great. So feel free to change it up based on what ingredients you have and how much time you have! You can also incorporate a couple tablespoons of salsa for extra flavor when you’re stirring in your ingredients in Step 3.
Some recipes use other ingredients that can be added to this dish per your preferences:
- Chopped cilantro
- Sliced potatoes
- Green chilies
- Taco seasoning
- Cheddar cheese instead of pepper jack
Chorizo and Other Meat Options
Chorizo is a type of sausage you might not have on hand, but is definitely worth picking up for this Mexican frittata. Mexican chorizo is typically sold uncooked, while Spanish chorizo is generally cured. The Mexican version is spicy, and the Spanish type can be spicy OR sweet. Both have their own unique bold flavor.
If chorizo just isn’t your thing, or you don’t have any, breakfast sausage can be used. Making this recipe meat-free is another option. The veggies have great flavor, so this egg dish doesn’t have to rely on the meat for its taste.
We hope you’ll enjoy our Mexican Frittata recipe!
- medium skillet
- 6 eggs
- 1/4 cup milk
- 1/2 cup chorizo sausage cooked and diced
- 1 bell pepper diced
- 1 tomato sliced and/or diced
- 1/2 small onion (red, yellow, or white) diced
- 1/4 cup shredded pepper jack cheese
- 1 jalapeno seeds removed and diced
- 1 tsp garlic paste
- olive oil for cooking
- salt and pepper to taste
- In a small mixing bowl, whisk the eggs and milk together.
- Add a little olive oil to your skillet. Sauté the peppers, chorizo, onion, garlic, and jalapeño on medium high heat for 2-3 minutes. (Add time if your chorizo or other meat filling was raw.)
- Lower the heat to medium. Pour egg mixture into your skillet. Stir in the diced tomato, salt, pepper, and shredded cheese. (Tomato slices can be laid on top for a nice presentation.)
- Cover the pan with a lid. Let the frittata cook over medium heat for 7-8 minutes, or until you see that the edges have become golden brown and the top is fully cooked.
- Serve as is or with salsa and/or sour cream.