Mexican Egg Frittata

10m
Prep Time
5m
Cook Time
15m
Ready In


"This recipe is one I got from a candida cookbook. It is delicious and great for anyone trying to stay gluten free and low carb."

Original is 4 servings

Nutritional

  • Serving Size: 1 (123.4 g)
  • Calories 248.4
  • Total Fat - 23.3 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 163.7 mg
  • Sodium - 358.4 mg
  • Total Carbohydrate - 4.8 g
  • Dietary Fiber - 2.9 g
  • Sugars - 1.4 g
  • Protein - 6.5 g
  • Calcium - 36.1 mg
  • Iron - 1.2 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Pour olive oil into non stick pan and heat to medium high.

Step 2

Add tortillas one by one and fry until brown and crispy.

Step 3

Drain tortillas on paper towels and drain oil from pan leaving enough to coat the bottom.

Step 4

In a medium bowl scramble eggs and mix in the onion, tomato, avacado, salt and cayenne pepper.

Step 5

Turn heat on medium and add egg mixture.

Step 6

Cook eggs to your preference.

Step 7

Put portion of egg mixture on tortilla and serve topped with picante sauce.

Step 8

You may also put shredded cheese on top if desired.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For the corn tortillas, be sure to check the label to make sure they are gluten-free.
  • For the cayenne pepper, use more if you like a spicier flavor.

  • Swap the corn tortillas for gluten-free tortillas: This substitution is great for anyone trying to stay gluten-free and low-carb. Gluten-free tortillas are a great alternative to regular corn tortillas and provide a great way to enjoy this recipe without compromising on taste or texture.
  • Replace the olive oil with coconut oil: Coconut oil is a healthier oil choice that is high in healthy fats and has a number of health benefits. It also adds a nice flavor to the dish and helps to keep it low-carb and gluten-free.

Vegetarian Mexican Egg Frittata Replace the eggs with 2 cups of cooked black beans and add 1/2 cup of corn. Fry the tortillas in vegetable oil instead of olive oil. Omit the cayenne pepper and replace with 1 teaspoon of chili powder. Serve with salsa instead of picante sauce.


Vegetarian Southwestern Egg Frittata Replace the eggs with 2 cups of cooked black beans and add 1/2 cup of corn, 1/2 cup of diced bell peppers, 1/2 cup of diced onions, and 1/4 cup of diced jalapeños. Fry the tortillas in vegetable oil instead of olive oil. Omit the cayenne pepper and replace with 1 teaspoon of chili powder. Serve with guacamole instead of picante sauce.


Refried Black Beans: Refried black beans are a great side dish to go with the Mexican Egg Frittata. They provide a great source of plant-based protein and fiber and are a delicious accompaniment to the frittata. They are also a great way to add more flavor and texture to the dish.


Mexican Rice: Mexican Rice is a great accompaniment to the Mexican Egg Frittata. It is a flavorful and colorful side dish that adds texture and a delicious flavor to the dish. It is also a great source of carbohydrates and can help to balance out the protein and fiber in the frittata.




FAQ

Q: How do I make the tortillas crispy?

A: Fry each tortilla in the olive oil until they are brown and crispy. Once fried, drain the tortillas on paper towels and drain the oil from the pan, leaving enough to coat the bottom.



Q: How do I store leftover tortillas?

A: Store leftover tortillas in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet or in the microwave before serving.

1 Reviews

Bergy

Very enjoyable Sunday Brunch. I used a fresh cayenne pepper from the garden, I thought that I had a corn tortilla in the freezer but when I checked there were none. However I had some oven baked corn chips so I crumbled some of those and it worked very well. One other thing that I did differently I did not cook the avocado, I sliced it had it on top. Loved my brunch thanks carolinerenee

5.0

review by:
(28 Jul 2013)

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Fun facts:

This Mexican Egg Frittata recipe is a great option for those looking to follow a gluten-free and low-carb diet. It was featured in the cookbook of famous TV chef, Candida Royalle, who was known for her creative and health-conscious recipes.

In the Mexican culture, frittatas are a popular breakfast dish. It is said that the dish was first created by the Aztecs and then brought to Europe by the Spanish conquistadors. It has since become a popular dish in Mexico and around the world.