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Tex Mex Frittata

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Tex Mex Frittata

with pico de gallo, tortilla chips and sour cream

Informations supplémentaires
30 min. | 492 kcal | easy | Family, Vegetarian | Printable version
1. Setup Preheat the oven to 400°F. Cut the peppers and tomatoes into small cubes. Chop the shallot and cilantro. Cut the tortillas into triangles. Whisk the eggs.
2. Prepare the frittata Heat a drizzle of oil in a skillet over medium-high heat. Add the half of the shallot, the pepper, spices and spinach. Cook 2-4 minutes. Add salt and pepper. Transfer the pepper mixture to a baking dish or keep in the skillet if it's ovenproof. Add the eggs and mix well. Season to taste. Bake in the oven for 18-22 minutes until the eggs are cooked.
3. Prepare the pico de gallo In a bowl, mix the tomatoes with the remaining shallot to taste, cilantro, a drizzle of oil, salt and pepper. Add a dash of vinegar if you want.
4. Cook the tortillas Place the tortillas on a baking sheet. Bake in the oven for 8-12 minutes until browned.
5. Plate your dish Top the eggs with the pico de gallo, crumbled feta, guacamole and sour cream. Serve with the tortillas. Bon appétit!
6unitFresh egg
0.5unitGreen Bell Pepper(s)
1unitTomato(es)
2unitShallot
1unitCilantro
40gBaby Spinach
40gFeta Cheese
1unitGuacamole
2unitSour Cream
4unitCorn Tortilla(s)
6gTex-Mex Mix
What you need sheet pan, baking dish, pan, bowl
492 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 32g
11%
fat 28g
43%
cholesterol 601mg
200%
fiber 5g
20%
protein 28g
saturated 10g
50%
sodium 568mg
24%
sugar 7g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg