Southwestern Stovetop Frittata

Oct 6th 142

My weekly schedule is a little funny. Tuesday and Thursday are always go-go-go and I hardly have time to sit down and eat let alone cook. But on Wednesday I have all the time in the world if I work enough over the weekend to take my time and lounge around. This Wednesday I realized I didn’t have very much food to get me through the next couple of days, so what did I do? Cook. A lot.

On top of lunch and dinner, I roasted a spaghetti squash, acorn squash, and used up a dozen eggs in this frittata. My 3-foot fridge might have been bursting open with squash that night, but it’s made my next couple days a breeze. I ate 3 servings of this frittata yesterday and still wanted more after dinner. I can tell I’ll be making another again soon. 

Oct 6th 122

If you don’t feel like cutting the peppers and onion yourself, check in the frozen section of your grocery store for something called a “southwestern vegetable blend” and substitute the vegetables here for 1 cup of the vegetable blend.

Southwestern Stovetop Frittata

Prep time: 15 minutes

Cook time: 10 minutes

Ingredients(Makes 4 servings):

  • 12 medium eggs
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 1 yellow onion, diced
  • 1 Tablespoon oil
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded Mexican blend or cheddar cheese(optional)

Oct 6th 148

Method:

  1. Heat the oil in an 8’ non-stick pan with a fitting lid over medium heat.
  2. Add in the peppers, onion, spices and salt and sauté until the onion is translucent. Make sure to mix the ingredients to evenly distribute the spices.
  3. In a large bowl, crack and beat all of the eggs.
  4. Remove the onion and peppers from the pan and pour in the beaten eggs(if you’re using a pan that’s not non-stick, it’s a good idea to add a little oil to the bottom before doing this).
  5. Wait 10 seconds and then distribute the onion and peppers and cheese if using into the egg batter.
  6. Put a lid on the pan and leave untouched for 10 minutes until the egg has cooked through. You’ll be able to tell it’s done when the egg in the center has set.
  7. Remove from the pan and cut into quarters. Serve hot.

Oct 6th 171

Next time I try this I think I’ll add some cheddar-style Daiya, because if it’s that good without cheese it can only be better with.

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8 Responses to Southwestern Stovetop Frittata
  1. Lindsay @ Lindsay's List
    October 7, 2011 | 9:22 am

    Is there enough egg for me to add some leftover tofu cubes?? Might make this for lunch.

    • Wannabe Chef
      October 7, 2011 | 10:38 am

      Definitely. I might take out a couple depending on how much tofu you’re adding.

  2. Gina @ Running to the Kitchen
    October 7, 2011 | 10:22 am

    Frittata’s are such a perfect quick fix food. I almost made one for dinner last night until I realized there were only 3 eggs left in the fridge. Pizza instead!

  3. BroccoliHut
    October 7, 2011 | 9:18 pm

    Love this! I’m thinking this will be on the weekend menu :)

  4. Hannah
    October 7, 2011 | 10:06 pm

    Aha! I knew I spotted cheese in the gooeyness! :)

  5. Abby @ Abz 'n' Oats
    October 7, 2011 | 10:15 pm

    This sounds wonderful! :)

  6. Halley (Blunder Construction)
    October 8, 2011 | 8:02 pm

    Looks delicious! Whenever I make dishes with the same flavoring as this, I call it ‘Mexican’. Southwestern sounds better and more geographically accurate.

  7. Russell van Kraayenburg
    October 9, 2011 | 8:48 pm

    I’ve never made frittata but I am suddenly craving one. Yum.

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