Mexican Pan Frittata
"This is a recipe from "Australian Eggs". Probably not Authentic, but I really would like to try this one for brunch."
- Serving Size: 1 (240.1 g)
- Calories 282.2
- Total Fat - 18.2 g
- Saturated Fat - 4.6 g
- Cholesterol - 416.6 mg
- Sodium - 170.9 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 2 g
- Sugars - 5.7 g
- Protein - 16.5 g
- Calcium - 76.4 mg
- Iron - 2.5 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Preheat the grill on medium-high.
Heat oil over medium heat in a 20cm non-stick ovenproof frying pan with oil & add the onion and garlic and cook for 3-4 minutes until soft; add the capsicum and corn, cook, stirring often, for 4-5 minutes until capsicum softens and stir in chopped coriander.
Spread the mixture evenly over the base of pan & scatter tomatoes over mixture.
Whisk eggs in a jug; pour the egg mixture over vegetables shaking the pan to evenly distribute egg, reduce the heat to medium-low and cook for 8-10 minutes or until almost set.
Place the pan under hot grill for 3-5 minutes or until top just sets then stand for 5 minutes before transferring onto a board.
Cut into wedges and serve with tomato salsa, avocado, coriander and lime wedges
No special items needed.
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.
- When selecting the onion, choose one that is firm and has no discolouration.
- Make sure the eggs are at room temperature before using them in the recipe.
- Replace the olive oil with vegetable oil. This is a healthier option as vegetable oil is lower in saturated fat than olive oil and can help reduce cholesterol levels.
- Replace the sweet corn with diced zucchini. This substitution adds more vegetables to the dish and the zucchini will provide a different texture and flavor to the dish.
Vegetarian Variation Replace the eggs with a mixture of 1/2 cup of chickpea flour, 1/2 cup of almond milk, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1 teaspoon of dried oregano, and a pinch of salt. Mix the ingredients together in a bowl and pour the mixture into the pan with the vegetables. Cook the mixture for 10-15 minutes or until the top is set. Serve with tomato salsa, avocado, coriander and lime wedges.
Grilled Mexican Street Corn: Grilled Mexican Street Corn is the perfect side dish to serve with this Mexican Pan Frittata. It is a classic Mexican street food that is made with grilled corn, mayonnaise, cotija cheese, lime, and chili powder. It is flavorful, creamy, and spicy, and it adds a delicious contrast to the savory frittata.
Mexican Rice: Mexican Rice is a flavorful and easy side dish to serve with this Mexican Pan Frittata. It is made with long grain white rice, tomato sauce, onion, garlic, and cilantro, and it is cooked in a skillet with a bit of oil. The tomato sauce adds a delicious flavor to the rice and the cilantro adds a nice pop of color and flavor. This Mexican-inspired dish pairs perfectly with the frittata and adds a bit of heartiness to the meal.
Q: How long should I grill the frittata?
A: Grill the frittata for 3-5 minutes or until the top just sets. Then stand for 5 minutes before transferring onto a board.
Q: What ingredients do I need for a frittata?
A: You will need eggs, milk, cheese, vegetables, and your choice of herbs and spices. You may also want to add cooked meats or seafood.
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