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Mexican Frittata


This hearty frittata travels south of the border (without leaving the stove). Cool salad and spicy store-bought salsa make it a meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2008


  • 10 large eggs
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 2 bell peppers (ribs and seeds removed), thinly sliced
  • 1 medium red onion, halved and thinly sliced
  • 1 cup shredded white cheddar (4 ounces)
  • 1 tablespoon red-wine vinegar
  • 1 head Boston lettuce (about 10 ounces), torn into pieces
  • 1/2 cup store-bought salsa, for serving


  1. In a medium bowl, whisk eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. In a 10-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring frequently, until softened, 6 to 8 minutes.

  2. Add eggs, and cook, quickly stirring with a heatproof rubber spatula, until eggs thicken, about 1 minute. Sprinkle cheese evenly over egg mixture. Cover skillet; reduce heat to medium-low. Cook frittata for 15 minutes. Remove skillet from heat, and let stand, covered, 5 minutes.

  3. Meanwhile, whisk together vinegar and remaining 2 tablespoons oil in a large bowl; season dressing with salt and pepper. Add lettuce, and toss to combine.

  4. Slide frittata onto a work surface; cut into wedges. Top frittata with salsa, and serve with salad.

Cook's Notes

A bit of patience is key for a perfect frittata: Stir the egg mixture in the skillet until its thickened, then cover and leave it alone to cook. Don't lift the lid to peek!

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