Tex Mex Frittata Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
• Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
• In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
• Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
• Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
• Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
• While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
• Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
• Bake in the preheated oven until eggs are set, about 30 minutes.
• Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.