Salsa and Corn Tortilla Frittata
Frittatas are one of my favorite dishes. One of my all time most loved and used recipes. I love anything where you can just use whatever is in your fridge and mix it up will different cheeses or vegetables. A frittata is one of the first recipes I mastered as a young adult learning to cook. It is my go to breakfast when I have guests. When we need a delicious dinner and there is just “nothing” in the fridge, or I have no motivation to cook. Why is the frittata at the top of my culinary list? Well it’s easy. It’s delicious. It’s healthy and it’s comes together quick. I can’t believe that I have not posted a recipe already. I suppose in my mind, because this is such a quick and easy thing to make, it doesn’t deserve a recipe. But the other day I was driving home from work and asked my husband to make us something for dinner. He said maybe a frittata and did I have a recipe he could use? I said I’m sure I do, check the blog… well no I did not! Well I had to remedy that. This is a version I really enjoy. I will say you can sub in or out whatever vegetables you want and add cheese if you want as well. There is just something about the corn tortillas baked into the eggs that take this over the top for me. The dollops of salsa baked on top add the fresh flavor. Serve it us with sour cream and hot sauce of your choice. I could literally eat this every day.
Ingredients:
6 eggs
1/4 cup milk
salt and pepper
1 small white onion small dice
1 yellow or orange bell pepper small dice
2-3 banana peppers (optional) small dice
1 medium tomato small dice (if there are a lot of seeds I will avoid adding them into the pan)
3 corn tortillas cut into 6 triangles each
1/2 cup salsa of your choice
neutral oil
1 medium oven safe frying pan
optional sour cream, hot sauce and lime for serving
Recipe:
Prep all the vegetables and tortillas. Preheat the oven the 375 F. Crack the eggs and add all 6 to a bowl, add milk and pinch of salt and pepper. Whisk for about 1 minute until the mixture is light yellow and completely combined.
Heat an oven safe frying pan on medium heat. Add 1-2 tbsp of oil then add in onions and peppers. Add pinch of salt and saute for 3-5 minutes until onions are translucent. Then add the tomato.
When the water has evaporated from the pan and the vegetables are soft, add in the eggs and stir to make sure the mixture is well combined. If you want to add cheese, this is the time to mix through about 1/4 cup of the shredded cheese of your choice. Cheddar is good as well as low moisture mozzarella.
Nettle the tortilla triangles into the egg mixture. I like to slide them in so that they are somewhat layered in the dish but make sure they are completetly covered with egg.
Turn off the heat and dollop the salsa on top of the egg mixture but do not mix through. We want to bake the salsa on the top of the frittata. If you want to add more cheese on top you can.
Carefully place the dish in the oven. Bake for 15 minutes or until the frittata is baked through. It will puff slightly and there will not be any jiggly parts if you were to gently shake the pan.
Remove from the oven and let cool for 5 minutes. Then slice and then serve with sour cream, lime wedge and hot sauce on the side.
