A tasty veggie frittata with fajita seasonings and fillings—sautéed sliced onions, green bell pepper, chopped tomato and Monterey Jack cheese—served garnished with salsa and sour cream.
1 tablespoon butter or vegetable oil
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced onion
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup seeded and chopped tomato
4 large eggs
1/4 cup water
1 medium tomato, sliced
2 tablespoons shredded Monterey Jack cheese
Flour tortillas, warmed
- In 10-inch omelet pan or skillet with oven-proof handle* over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato. Continue cooking 1 additional minute. Remove from heat. Set aside.
- In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes.
- Top with tomato slices. Sprinkle with cheese.
- Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes.
- Cut into wedges. Serve with tortillas and top with salsa and sour cream, if desired.
Makes 2 to 4 servings.
*To make handle oven-proof, wrap completely with aluminum foil.
Adapted Recipe and photograph provided courtesy of the American Egg Board.