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Mexican Scrambled Frittata

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
2 servings
Breakfast
Mexican Scrambled Frittata
Ingredients
  • cooking spray
  • 1 teaspoon olive oil
  • 1 red bell pepper, cut into thin strips
  • 1 medium white onion, thinly sliced
  • 1/4 cup milk
  • 4 egg whites
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pinch ground cumin
  • 1/2 cup salsa
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) by adjusting the temperature setting on your oven controls.
2
Next, take a small casserole dish and give it a light coating of cooking spray to prevent food from sticking.
3
In a 12-inch non-stick skillet, heat some oil over medium heat on your stovetop. Add sliced bell pepper and chopped onion to the skillet and cook until they are tender and soft, taking around 5 minutes.
4
Simultaneously, in a separate bowl, whisk together milk, egg whites, whole eggs, salt, pepper, and cumin until well combined.
5
While the vegetables are cooking, pour the egg mixture over them in the prepared casserole dish.
6
Place the skillet with cooked vegetables into your preheated oven and bake until the eggs are fully set, taking roughly 30 minutes.
7
Remove the frittata from the oven and cut it into bite-sized wedges or squares. Arrange them on a plate and top with your favorite salsa.