Mexican Egg Frittata

Prep Time
Cook Time
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 recipe yields 4 servings


  • 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 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 & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

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

(28 Jul 2013)