Tex Mex Morning Frittata Clean Eating Recipes

TEX-MEX FRITTATA

Steps:

• Preheat oven to 350F.
• Spray a large non stick skillet with Pam or similar spray release.
• Add olive oil.
• Heat over a medium flame.
• Dice onion and add to the skillet and cook until golden in color.
• Add Chorizo and cook until done, about 10 minutes, stirring often.
• Drain any fat.
• Add drained Rotel tomatoes and chiles, garlic, and spices.
• Simmer until reduced (about 10 mins), stirring occasionally.
• Meanwhile, combine Egg Beaters and evaporated milk in a mixing bowl and beat with a fork or whisk until frothy.
• Pour egg mixture over chorizo and tomatoes and cook until the eggs have set on the bottom and are nearly set on top (about 6 minutes)-- do not stir.
• Remove from stove and sprinkle with both cheeses.
• Place in a 350 F oven and cook until cheeses have melted and eggs have set on top (about 5 minutes).
• Remove from oven and let rest 2 minutes then serve.

TEX-MEX MORNING FRITTATA - CLEAN EATING

Steps:

• Preheat oven 300°F.
• To make salsa, stir green onions with black beans, cilantro and pickled jalapeno.
• Drizzle with vinegar and oil, then toss to mix.
• Let stand while preparing frittata so the flavors can meld.
• In a bowl, whisk whole eggs, with whites and seasonings.
• Coat or spray an oven-proof non-stick, medium-sized skillet with olive oil and set over medium heat.
• Add red onion to skillet and cook for 2 minutes.
• Add corn and tomatoes, then eggs.
• Stir to evenly distribute ingredients.
• Cook just until bottom starts to become firm, 1 to 2 minutes, then bake in preheated 300°F oven until center is set when pan is jiggled, 10 to 12 minutes.
• Serve with the salsa.

CHEESY TORTILLA CHIP FRITTATA

Steps:

• Preheat the oven to 400 degrees F. Whisk the eggs in a large bowl with 1/4 cup water, 1/4 teaspoon salt and a few grinds of pepper. Stir in the crushed tortilla chips and let soak 5 minutes.
• Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Crumble in the chorizo and cook, stirring, until no longer pink, 3 to 4 minutes. Add the scallion whites and cook until softened, 1 to 2 minutes. Spread the chorizo evenly in the bottom of the skillet and pour the egg mixture on top. Top with the cheese and bake until the eggs are browned around the edges and a knife inserted into the center comes out clean, 12 to 14 minutes.
• Meanwhile, combine the lettuce, radishes, scallion greens and cilantro in a large bowl. Drizzle with the lime juice and the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Slide the frittata onto a cutting board; sprinkle with cilantro. Slice into wedges and serve with the salsa and the salad.

TEX-MEX FRITTATA

Steps:

• Position an oven rack in the middle of the oven and preheat the broiler.
• In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 5 minutes. Arrange the veggies so that the potato slices are flat and in an even layer.
• Meanwhile, in a pitcher or bowl, whisk together the eggs, salsa and a pinch of salt. Stir in the grated pepper jack.
• Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet. Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 minutes.
• Carefully slide the frittata onto a cutting board. Slice into 4 to 6 wedges. Garnish with the cherry tomatoes, avocado, cilantro and a dollop of sour cream.

GOOD MORNING FRITTATA

Steps:

• Preheat broiler. In a small bowl, whisk the egg substitute, milk, pepper and salt; set aside. In an 8-in. ovenproof skillet, saute orange pepper and onions in oil until tender. Add ham; heat through. Reduce heat; top with egg mixture. Cover and cook until nearly set, 4-6 minutes., Uncover skillet; sprinkle with cheese. Broil 3-4 in. from the heat until eggs are completely set, 2-3 minutes. Let stand for 5 minutes. Cut into 4 wedges.

MORNING TEX-MEX SCRAMBLE

Steps:

• Beat egg product and cottage cheese with whisk until well blended; set aside.
• Cook vegetables in medium nonstick skillet sprayed with cooking spray on medium-high heat 2 to 4 min. or until crisp-tender, stirring occasionally.
• Add egg mixture and cheddar; cook on medium heat 8 to 10 min. or until egg mixture is set, stirring frequently. Serve topped with salsa.

CHRISTMAS MORNING FRITTATA

Steps:

• In a skillet, saute the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley; set aside. In a large bowl, combine the remaining ingredients. Stir in reserved vegetables., Pour into an ungreased 9-in. pie plate. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

EASY BREAKFAST FRITTATA RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
• In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
• Add onions to the same pan and cook until translucent.
• Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
• Add the bacon back into the pan. Blend together.
• Add the eggs and cheese into the pan.
• Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
• Top off with green onions, if desired.
• Enjoy!