Mexican Fritata

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Mexican Fritata

Ingredients

  • 1/2 onion, chopped
  • 1/2 sweet yellow bell pepper, chopped
  • 1/2 sweet orange bell pepper, chopped
  • 1 cup chopped mushrooms
  • 2 yukon gold potatoes, shredded
  • 4 oz. can diced green chilis, chopped
  • 6 eggs or 1 cup liquid egg whites (or use 3 whole eggs and 1/2 cup egg whites)
  • 1/2 cup milk (whatever you like - rice, soy, almond milk, goat, kefir - all plain varieties)
  • 1/2 cup light shredded Mexican cheese or 1/4 cup Parmesan cheese (if avoiding dairy, try adding 3 tbs. nutritional yeast or use goat's cheese)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground chili powder
  • pinch sea salt
  • fresh cracked black pepper

Instructions

  1. Preheat oven to 350F.
  2. Coat a nonstick pan with olive oil cooking spray and place over medium-high heat until hot.
  3. Add the onions, bell peppers, mushrooms, Yukon gold potatoes, and green chiles with the cumin and chili powder. Saute until lightly golden, about 3 minutes. Pour into a 9-inch round glass baking dish or pie pan.
  4. In a bowl, combine eggs with milk and cheese; season with salt and pepper. Mix well and pour over vegetables. Place in a pre-heated oven and cook for approximately 30 minutes, or until puffed and lightly golden.
  5. Garnish with chopped cilantro and serve with a variety of salsas, guacamole, and hot sauce.

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