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
Author: Maya Moscovich
Recipe type: Main, Brunch
A great option for brunch or even dinner. A real mix and match kind of food.
Ingredients
- 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
Instructions
- On a frying pan, preheat the oil over medium heat. Add the chopped onion and peppers. Stir-fry until soften.
- Add the corn and tomatoes and stir.
- 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.
- Pour the egg batter into the pan with the veggie mix, lower heat and cover pan.
- Let cook for about 15-20 minutes. Frittata is ready when the bottom is light brown and the top is firm.
