Veggie Frittata – Mexican Style

Posted in Home Made Cooking

Vegetable Frittata or Omelet is one of my favorite dishes because it’s fast, it’s easy, and every time I make it I get to reinvent it. I make it based on the veggies I have in the fridge and based on the leftovers. This time I made it Mexican-ish, because it has corn in it. It turned out beautiful. The kids loved it with ketchup on top and the adults added some Tabasco sauce. Just what I like – easy, fast and effective time wise and ingredient wise.



Veggie Frittata - Mexican Style
Recipe type: Main, Brunch
A great option for brunch or even dinner. A real mix and match kind of food.
  • 3 tbsp vegetable oil
  • 5 eggs
  • 1 can of corn
  • 1 bell pepper – chopped
  • 1 onion – chopped
  • 12 whole cherry tomatoes – you can use 2 regular chopped tomatoes
  • 4 tbsp feta cheese – crumbled
  • ½ tsp garlic powder
  • 1 tsp dry basil
  • Salt and Pepper
  1. On a frying pan, preheat the oil over medium heat. Add the chopped onion and peppers. Stir-fry until soften.
  2. Add the corn and tomatoes and stir.
  3. In a separate bowl, beat the eggs and add the feta cheese, basil, garlic powder, salt and pepper into the egg mix and stir until combined.
  4. Pour the egg batter into the pan with the veggie mix, lower heat and cover pan.
  5. Let cook for about 15-20 minutes. Frittata is ready when the bottom is light brown and the top is firm.