Southwest Frittata Recipes

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SOUTHWESTERN FRITTATA



Southwestern Frittata image

This tasty egg dish from Mary Relyea of Canastota, New York makes a great breakfast entree, but could easily be served for lunch or dinner, too! Fresh eggs are jazzed up with red tomatoes, onion and green bell pepper, then treated to a topping of savory mozzarella cheese.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

4 eggs
1 tablespoon fat-free milk
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 teaspoon minced garlic
1 teaspoon olive oil
1 large tomato, chopped
2 tablespoons sliced ripe olives, drained
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a small bowl, whisk the eggs, milk, salt, mustard, pepper and cayenne; set aside., In a large skillet over medium heat, cook the onion, green pepper and garlic in oil until tender. Add tomato and olives; heat through. , Pour egg mixture over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, sprinkle with cheese. Remove from the heat. Cover and let stand for 1-2 minutes or until cheese is melted. Cut into four wedges.

Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 221mg cholesterol, Sodium 320mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

SOUTHWESTERN FRITTATA



Southwestern Frittata image

This colorful frittata can turn a brunch or light dinner into a fiesta. Tastes great served with potatoes and fruit on the side

Provided by TishT

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons butter
2/3 cup red onion, chopped
2/3 cup sweet red pepper, chopped
1 cup fresh whole kernel corn or 1 cup frozen whole kernel corn
1 jalapeno pepper, seeded and finely chopped
4 eggs
6 egg whites
1/3 cup finely chopped fresh cilantro
1/2 teaspoon salt (optional)
1 pinch ground black pepper

Steps:

  • Coat a large (oven usable) skillet with no-stick spray.
  • Add the butter and melt over medium heat.
  • Add the onions and red peppers; cook, stirring, for 3 minutes.
  • Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
  • In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
  • Add to the pan and swirl to evenly distribute the mixture.
  • Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
  • Cook until the eggs are set on the bottom but still moist on the top.
  • Remove from the heat.
  • Broil for 1 minute, or until the top is golden.
  • Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
  • Cut into wedges to serve.

Nutrition Facts : Calories 168.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 216.5, Sodium 300.1, Carbohydrate 12.9, Fiber 1.8, Sugar 4, Protein 13.3

SOUTHWEST POTATO FRITTATA



Southwest Potato Frittata image

Tomatoes, potatoes and cheese make this stove-top frittata a standout

Provided by Food Network

Time 20m

Yield 4 servings (1 wedge each)

Number Of Ingredients 6

PAM® Original No-Stick Cooking Spray
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2-1/2 cups frozen O'Brien potatoes with onions and peppers
1 tablespoon Pure Wesson® Vegetable Oil
1 carton (16 oz each) Egg Beaters® Original
1/2 cup shredded reduced fat Colby Jack cheese

Steps:

  • 1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
  • 2. Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
  • 3. Sprinkle with cheese. Cut into 4 wedges to serve.

SOUTHWESTERN FRITTATA



Southwestern Frittata image

This recipe is a modified version of the Southwestern Frittata served at the Joshua Grindle Inn. A wonderful B&B in Mendocino, Ca. I have modified it to more suit my family's tastes. Prepare the night before, and just pop into the oven in the morning for a special breakfast. We always have this as Christmas breakfast. It is in the oven baking while we open presents. You can use egg substitute, but if you do, add additional 1/2 to 1 cup grated cheese. Also, if you like spicy, increase green chilies to 14 oz, and use 1/2 teaspoon Cumin. You can also use corn tortillas instead of the whole wheat.

Provided by Simply Chris

Categories     Breakfast

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

8 whole wheat tortillas
7 ounces diced green chilies
2 cups shredded monterey jack cheese
2 cups shredded sharp cheddar cheese
1 cup onion, chopped
3 garlic cloves, minced
4 medium tomatoes, diced
10 eggs, beaten
3/4 cup milk
1/4 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
paprika (optional)
cooking spray

Steps:

  • Lightly spray a 9x13-inch baking dish.
  • Mix the onion, garlic and cheeses.
  • Mix the chilies and chopped tomatoes.
  • Cut or tear the tortillas into 1 inch strips.
  • Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
  • Top with 1/3 of the tortilla strips.
  • Cover with 1/3 of the cheese mixture.
  • Repeat layers until all ingredients are used.
  • Beat eggs and milk together with the Cumin, Salt and Pepper.
  • Pour the egg mixture over the the layers.
  • Sprinkle with the paprika.
  • Cover with foil and refrigerate overnight.
  • Next morning, preheat oven to 350 degree.
  • Remove foil and bake for 45 minutes.

SOUTHWESTERN FRITTATA



Southwestern Frittata image

Looking for a skillet meal? Then check out this Southwestern frittata made using eggs, bell pepper and corn - made ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 10

8 eggs
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon coarse ground black pepper
2/3 cup chopped red bell pepper
2/3 cup frozen whole kernel corn, thawed
3 tablespoons chopped fresh cilantro or parsley
2 tablespoons chopped onion
1/2 cup shredded taco-seasoned cheese blend (2 oz)

Steps:

  • Heat oven to 350°F. In medium bowl, beat eggs, water, salt, cumin and pepper with wire whisk until blended. In small bowl, mix remaining ingredients except cheese.
  • Spray 10-inch ovenproof skillet with cooking spray; heat over medium-high heat. Pour egg mixture into hot skillet. Reduce heat to medium; spoon vegetable mixture over egg mixture. Cook 5 minutes, lifting edges occasionally and tipping skillet to allow uncooked egg mixture to flow to bottom of skillet. Sprinkle with cheese.
  • Place skillet in oven; bake 9 to 10 minutes or until eggs are set. Cut into wedges to serve.

Nutrition Facts : Calories 240, Carbohydrate 9 g, Cholesterol 435 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g

SOUTHWEST CORN FRITTATA



Southwest Corn Frittata image

Categories     Cheese     Egg     Breakfast     Brunch     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Corn     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 2, can be doubled

Number Of Ingredients 7

4 large eggs
1 cup fresh corn kernels (from about 2 ears of corn) or frozen, thawed
1/2 cup (packed) grated Monterey Jack cheese with jalapeños
3 tablespoons chopped fresh cilantro
2 6-inch-diameter corn tortillas, cut into small wedges
1 tablespoon olive oil
1 cup chopped onion

Steps:

  • Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
  • Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.

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