Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Skill Level: Beginner
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper until well combined. Set aside.
- Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the diced bell peppers and chopped onion, cooking until they soften and the onions become translucent, about 5-7 minutes.
- Pour the egg mixture over the sautéed vegetables in the skillet. Let it cook undisturbed for about 3-4 minutes until the edges start to set.
- Sprinkle the shredded cheese evenly over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and the top is golden brown.
- Carefully remove the skillet from the oven and let the frittata cool for a few minutes before slicing.
- Garnish with fresh cilantro and serve warm.
Helpful Tips
To ensure your frittata is perfectly cooked, use the oven rack placed in the middle position for even heating. For extra flavor, try adding a dash of hot sauce or a few jalapeño slices. If you don’t have a cast iron skillet, any oven-proof skillet will work fine.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven before serving.
Pairing Suggestions
This Southwest Veggie Frittata pairs wonderfully with a fresh fruit salad, warm tortillas, and a side of chunky salsa. For beverages, you might enjoy a freshly squeezed orange juice or a steaming cup of coffee to complement the lively flavors of this dish.
