South West Style Frittata [Meatless Monday]

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Frittata, the open faced omelet.

Fast. Easy. Filling. And Oh-So-Tasty!

I love making frittatas. They are the perfect solution to left over vegetables piling up in my refrigerator. For this one, I had been accumulating an array of peppers and cheese.

Meatless Monday was the perfect solution to such an array of leftover goods.

South West Style Frittata
Recipe type: Vegetarian Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Cast iron skillet
  • Olive oil or butter
  • ⅓ cup onion, chopped
  • Salt
  • 1 cup southwest style fillers (bell peppers, beans, jalapeños, corn, etc.)
  • 2 garlic cloves, minced
  • 6 eggs, lightly scrambled
  • 3 T. whipping cream
  • 3 T. salsa
  • ½ cup shredded cheese, we used a mix of cheddar and jack
  • ¼ cup toasted bread crumbs
  1. Preheat the oven to 350 degrees.
  2. Combine the eggs and cream. Set aside.
  3. Heat the oil or butter in the skillet over medium heat.
  4. Add the onion. Sprinkle with salt and cook until just tender.
  5. Add the southwest style filling. Cook a few minutes longer until tender.
  6. Add the garlic and cook 30 seconds more.
  7. Turn the heat to low, and add the egg mixture.
  8. Gently fold in the cheese and salsa.
  9. Cook, covered over low heat until the edges begin to firmly set.
  10. Remove from heat. Top with bread crumbs and a light sprinkling of salt and pepper. Bake uncovered until the dish has set.
  11. Serve warm or cool.

Serve it up with some of this crusty bread, a fresh spring salad, or fried potatoes and you’ve got yourself a quick and easy Meatless Monday feast.

Tired of always mincing garlic? Try this awesome gadget to make life easier. It’s a personal favorite!


This entry was posted in Clean Eating, Main Dish, Meatless Mondays, Recipes, Vegetarian. Bookmark the permalink.

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