My Mexican style Frittata

Breakfast & Brunch

My Mexican style Frittata

20

Mins

6

Serves

This Mexican Style Frittata is one of my favourite go-to breakfasts at the moment. With minimal mess and washing up, it’s a quick & easy one dish recipe in the oven (which means more time to sit and enjoy your morning ginger tea or coffee). I love the Mexican inspired ingredients but feel free to throw in whatever you have. Slice it up and make it into an ideal breakfast, lunch or snack on the go.

Method

  1. In a large frying pan, gently fry the onions in oil for 4 minutes while you chop everything else.
  2. Add the chopped pepper for a further minute and pop the grill on high. Add the sweetcorn and black beans and whisk the eggs in a bowl with S&P.
  3. Pour the eggs into the pan, give everything a good stir, heat on medium and leave to set for about 5 minutes.
  4. Scatter the cheese over the top and pop under the grill for 3-5 minutes until golden and bubbling. While it’s cooking, prepare the toppings.
  5. Remove from the grill and let rest for a few minutes before sliding out from the pan then add your toppings and serve

Ingredients

  • 2 tbs butter / ghee / coconut oil

  • 1 large red/orange pepper, diced

  • 1 bunch spring onions or 1 red onion, diced or chopped

  • 1 large handful fresh or frozen sweetcorn

  • 12 medium eggs

  • 1 large handful of mature cheddar cheese, diced (no need to get the grater out so less washing up)

  • 1 tin of cooked black beans, drained weight 240g

  • optional – chilli flakes / fresh chilli/  hot sauce / jalapeños

  • sea salt & pepper

  • Toppings

  • fresh coriander

  • 2 handfuls of cherry tomatoes

  • slices of avocado squeezed with lime

  • more red onions / spring onions / chives

  • more chilli or jalapeños

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