Mexican Frittata

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It’s hard to believe that it is already the end of August. I hope you have all had a chance to enjoy the summer in a safe way. Even though I enjoy cooking, the last thing I want to be doing in the summer is spending a lot of time in the kitchen. So, I am always looking for something that is quick but still nutritious and takes advantage of the seasonal farm-fresh veggies. This recipe hits all of those targets. I made this for dinner but it would also be a great brunch recipe.


2 Tablespoons olive oil

1 lb. ground beef

4 teaspoons taco seasoning

½ cup salsa (optional—I did not use when I made and it was still great)

1 bell pepper, chopped (any color you like)

½ lb. sliced tomatoes

3 scallions, chopped

9 eggs, well beaten

salt and pepper (to taste)

½ cup grated cheddar cheese

sour cream and fresh cilantro for garnish


Brown beef in a skillet with the olive oil. Add the taco seasoning and salsa to the skillet, stir to mix evenly. Then remove the mixture from the skillet and spread evenly into the bottom of an 8×10 inch casserole dish.

Add the bell pepper to the skillet and cook for a few minutes on medium-high heat until slightly tender (do not overcook). When done spread the peppers on top of the meat mixture in the casserole dish.

Layer the sliced tomatoes on top along with the scallions.

Pour the eggs over the top and sprinkle with salt, pepper and the cheddar cheese.

Bake uncovered for 20–25 minutes at 375 degrees until egg is set and slightly golden. Let sit for a few minutes before cutting.

Serve topped with sour cream and cilantro as desired

Buon Appetito!