Best Tex Mex Morning Frittata Clean Eating Recipes

Tex-Mex Morning Frittata - Clean Eating image

Provided by teresas

Categories Breakfast

Time 30m

Yield 1 frittata, 6 serving(s)

Number Of Ingredients 15

1 green onion, thinly sliced
1 cup black beans, cooked
1/2 cup cilantro, coarsely chopped
1 tablespoon pickled jalapeno pepper, chopped
2 teaspoons red wine vinegar
1 teaspoon olive oil, extra-virgin
2 eggs, whole
4 egg whites
1 pinch dried oregano
1 pinch sea salt
1 pinch ground black pepper
1 teaspoon olive oil
1 tablespoon red onion, finely chopped
1 cup cooked corn
12 grape tomatoes, cut in half

Steps:

Preheat oven 300°F.
To make salsa, stir green onions with black beans, cilantro and pickled jalapeno.
Drizzle with vinegar and oil, then toss to mix.
Let stand while preparing frittata so the flavors can meld.
In a bowl, whisk whole eggs, with whites and seasonings.
Coat or spray an oven-proof non-stick, medium-sized skillet with olive oil and set over medium heat.
Add red onion to skillet and cook for 2 minutes.
Add corn and tomatoes, then eggs.
Stir to evenly distribute ingredients.
Cook just until bottom starts to become firm, 1 to 2 minutes, then bake in preheated 300°F oven until center is set when pan is jiggled, 10 to 12 minutes.
Serve with the salsa.

Nutrition Facts : Calories 118.8, Fat 3.7, SaturatedFat 0.8, Cholesterol 62, Sodium 183.3, Carbohydrate 14.1, Fiber 3.7, Sugar 2.4, Protein 8.3

Tex-Mex Frittata image

Provided by John Gambill

Categories Breakfast

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 11

6 ounces jimmy dean fresh pork chorizo sausage
1/2 cup diced yellow onion
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (10 ounce) can Rotel tomatoes & chilies, drained
1/3 cup carnation evaporated low-fat milk
1/2 cup Egg Beaters egg substitute, egg substitute.
1/4 cup shredded lowfat mozzarella cheese
1/4 cup shredded mild cheddar cheese

Steps:

Preheat oven to 350F.
Spray a large non stick skillet with Pam or similar spray release.
Add olive oil.
Heat over a medium flame.
Dice onion and add to the skillet and cook until golden in color.
Add Chorizo and cook until done, about 10 minutes, stirring often.
Drain any fat.
Add drained Rotel tomatoes and chiles, garlic, and spices.
Simmer until reduced (about 10 mins), stirring occasionally.
Meanwhile, combine Egg Beaters and evaporated milk in a mixing bowl and beat with a fork or whisk until frothy.
Pour egg mixture over chorizo and tomatoes and cook until the eggs have set on the bottom and are nearly set on top (about 6 minutes)-- do not stir.
Remove from stove and sprinkle with both cheeses.
Place in a 350 F oven and cook until cheeses have melted and eggs have set on top (about 5 minutes).
Remove from oven and let rest 2 minutes then serve.

Tex-Mex Frittata image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
2 tablespoons salted butter
2 medium Yukon gold potatoes, very thinly sliced
2 cloves garlic, minced
1 medium red onion, cut into thin wedges
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalapeno, finely diced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
8 large eggs
1/4 cup jarred chunky salsa
1/2 cup grated pepper jack
1 cup cherry tomatoes, halved lengthwise
1 avocado, diced
Fresh cilantro leaves, for serving
Sour cream, for serving

Steps:

Position an oven rack in the middle of the oven and preheat the broiler.
In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 5 minutes. Arrange the veggies so that the potato slices are flat and in an even layer.
Meanwhile, in a pitcher or bowl, whisk together the eggs, salsa and a pinch of salt. Stir in the grated pepper jack.
Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet. Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 minutes.
Carefully slide the frittata onto a cutting board. Slice into 4 to 6 wedges. Garnish with the cherry tomatoes, avocado, cilantro and a dollop of sour cream.

Christmas Morning Frittata image

Provided by Irmgard

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1/2 red onion, finely chopped
1 red bell pepper, seeded and chopped
1 jalapeno pepper, minced (Whether you remove the seeds and membranes is personal choice!)
8 eggs
1/4 cup parmesan cheese, grated
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper

Steps:

Melt the butter in a large frying pan set over medium heat.
Add the onion and cook, stirring often, for 2 minutes.
Add the red pepper and jalapeno and cook for 2 more minutes.
Remove from the heat.
In a large bowl, whisk the eggs.
Stir in the cheese, tabasco, seasonings, then the onion mixture.
Preheat the oven to 350 degrees F.
Generously oil a 9" pie plate.
Whisk the egg mixture again, pour into the pie plate and bake in the centre of the oven until the top is golden, 25 to 30 minutes.
Serve hot or at room temperature.