Mexican Frittata

Wednesday, June 05, 2013

From our skinny table to yours...

So we made this DELICIOUS and nutritious brunch this past Sunday and have been enjoying it every day since.  Today we are sharing our Mexican Frittata!  It's probably no surprise to you that we love Mexican food as we tend to make many Mexi-dinners.  So we thought why not start off our day with these delicious flavors as well :)

This frittata couldn't be any healthier as it is made with veggies GALORE and only egg whites.  We packed this egg white dish with red, yellow and green pepper just to make it look extra pretty!  We also added in zucchini, red onion, spinach, roasted corn, cilantro, and the Mexican flavors from both cumin and chili powder.  We topped our egg dish with reduced fat Mexican cheese...YUM!

There is a little pre-oven shot for you!  The beauty in this dish is that it is so versatile.  We cooked this up for Sunday brunch and have been enjoying this as a grab-n-go style breakfast ever since.  This could easily be turned into a hearty supper as well with the addition of some sort of protein.  Bet a little lean filet mignon would taste great in here ;)

We cut this gorgeous frittata up into 8 slices which made for a nice big slice of 'pie' for everyone!  Trust us when we say this is an amazing way to start the day!  Hope you enjoy this delicious and nutritious Mexican dish!

Nutrition Facts Per Serving
Serves: 8 
Serving size: 1 slice
Calories: 87 calories
Fat: 2.8 grams
Carbs: 8.4 grams
Dietary fiber: 1.6 grams
Protein: 8.6 grams

2 cups egg whites
3 peppers (we used 1 red, 1 green & 1 yellow)
1/2 small red onion chopped
2 cups chopped spinach
1 cup zucchini chopped
1 cup corn (we used frozen)
3 tbsp reduced fat shredded Mexican cheese
1 tbsp olive oil
1 tbsp cumin
1 tbsp chili powder
1 handful fresh cilantro
non-stick olive oil spray

Let's get cooking!
1.  Preheat oven to 375 degrees
2.  Add one tbsp olive oil to saute pan over medium heat.  Add onions, peppers, cumin and chili powder and saute for 3-5 minutes to brown.  Add corn and zucchini and saute for an additional 3-5 minutes to brown and combine flavors.  Add spinach and cilantro and saute for 1-2 minutes to wilt spinach and combing flavors
3.  Spray 8 inch baking dish with non-stick olive oil spray.  Add all veggies to the bottom of dish and spread evenly.  Pour egg whites over top.  Top dish with Mexican cheese
4.  Bake in oven for 30 minutes or until knife is pierced through the center and comes out clean
5.  Allow 10 minutes to rest after cooking to allow eggs to settle

Cut in 8 slices and enjoy!  :)

You Might Also Like


  1. ohh love this.. going to make this this weekend!

  2. I LOVE frittatas & this one looks DIVINE! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers!

  3. Eggs Set not settle


Popular Posts