Mexican Frittata

April 16, 2018

Mexican Frittata

Spicy and cheesy, with juicy bursts of vegetable-y goodness.

Mexican Frittata

8 eggs

1/2 c milk

1/4 teaspoon cayenne pepper 

1 teaspoon worchestshire sauce

Extra virgin olive oil

1/2 cup diced onion

Small tin mild green chilies 

1/4 cup corn niblets

1 bunch cilantro, chopped

 Cherry tomatoes cut in half


Heat onion to soften, stir in vegetables and add egg mixture. Cook 5 to 10 minutes until sides and bottom are set, and slight wobble in the middle. Top with cilantro and cheese, 

pop under the broiler to finish cooking (4-5 minutes).  Serve with salsa, guacamole and extra cilantro. Ole!!

XOXO Vicky

Recipe designer – Vicky Gosse

Photo credit – Georgia Gosse