Best Southwest Frittata Recipes

SOUTHWEST CORN FRITTATA

Steps:

• Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
• Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.

SOUTHWEST POTATO FRITTATA

Steps:

• 1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
• 2. Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
• 3. Sprinkle with cheese. Cut into 4 wedges to serve.

SOUTHWEST BREAKFAST FRITTATA QUESADILLA

Steps:

• 1. Saute on medium-high heat: Turkey bacon, bell pepper, onion, rosemary, garlic salt, pepper, and salt in olive oil for about 7-min; cover with a lid for 3-min.
• 2. Place into a bowl and stir in salsa.
• 3. Using the same pan, lower heat to medium heat, add butter, spread around pan, lay 1 tortilla in the bottom.
• 4. Add cheese top of tortilla.
• 5. Then add half of the meat mixture on top of cheese.
• 6. Add more cheese.
• 7. Then another tortilla. Repeat another layer of cheese, meat mixture, cheese, and last tortilla. (Cheese acts as adhesive to keep quesadilla together.)
• 8. Spread fresh tomatoes over top of quesadilla.
• 9. Whip eggs with 2-tablespoons water. Pour over the quesadilla and tomatoes; cover pan.
• 10. Turn the burner down to high-low heat; cook until egg is set.
• 11. Slice and serve with favorite fruit!

SOUTHWEST FRITTATA WITH ZUCCHINI

Steps:

• Preheat oven to 350 degrees. Slice unpared zucchini into 1/4-inch slices. Steam until crisp-tender. After steaming, rinse with cold water to stop the cooking process. Set aside 1/4 cup of the matzo meal or bread crumbs and 1/4 cup of the cheeses which you have mixed together. In a large bowl, mix the zucchini thoroughly with the rest of the ingredients. Oil a 9" x 13" baking pan. Dust bottom of pan with the reserved matzo meal or bread crumbs. Spread the zucchini-egg mixture evenly in the pan. Sprinkle the top with the reserved cheese. Bake at 350 degrees for 40 minutes to an hour, until the top is golden and firm to the touch. Keep in mind that once out of the oven, the eggs will still continue cooking, so be careful not to over-bake.

SOUTHWEST POTATO FRITTATA

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
• Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
• Sprinkle with cheese. Cut into 4 wedges to serve.
• COOK'S TIPS: Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.

SOUTHWEST FRITTATA

Steps:

• 1. Preheat oven to 350. In a 12-inch cast iron pan or large ovenproof sauté pan, add oil and sausage.
• 2. Cook, stirring often to break up the sausage until no longer pink - about 5 minutes.
• 3. Remove sausage to a paper towel-lined plate with a slotted spoon and set aside.
• 4. Into the pan, add the onion, pepper, jalapeno, and garlic. Season with salt and pepper. Cook, stirring often until veggies are softened - about 8 minutes.
• 5. Add the sausage back into the pan and stir to combine.
• 6. Add the potatoes and stir.
• 7. In a bowl, whisk together the eggs and milk. Season with salt, pepper, and dill.
• 8. Pour egg mixture over top of the hash tilting the pan to evenly distribute the eggs.
• 9. Sprinkle the cheese over top and place pan in the oven.
• 10. Cook until cheese is bubbly and browned and eggs are done about 10 minutes.
• 11. Remove from oven and invert the frittata onto a cutting board or serving platter. Or, this can be served from the pan. Slice and serve with a dollop of sour cream and the pico de gallo.