Easy, cheesy Mexican Frittata layers eggs, cheese, refried beans, and salty crunchy tortilla chips for a family-friendly and kid-approved meal! This one pan recipe makes an affordable weeknight dinner, hearty breakfast, or brunch.
Eggs for dinner are a go-to weeknight dinner favorite for our family. I always have them on hand, they’re cheap, and can be prepared countless ways.
Just like a Potato Frittata or Mexican Fish, this recipe can be adapted to personal preference – salsa, veggies, cheese, or anything you need to use up in the fridge!
Preparing a basic frittata
First we need to establish why you and frittatas should forge a strong relationship. They are the lazy person’s omelet and, like an egg green chili casserole, you can’t really mess it up.
Who doesn’t need a little more of that in their life?
- Whisk eggs with salt and pepper.
- Melt a pad of butter in an ovenproof skillet and pour the eggs in.
- Use a silicone spoon to scrape up cooked eggs from bottom of the pan and stir.
- Once you start to see large curds and eggs are about halfway cooked (see pic below) remove from heat.
- Stir in any additional desired ingredients, such as cheese, cooked bacon, cooked sausage, or veggies.
- Finish baking in 350°F oven until set, about 5-10 minutes. Cut in wedges and serve.
Now let’s step up your game and branch out into a completely feasible showstopper.
How to Make mexican Frittata recipe
- First, saute the onions in an ovenproof skillet.
- Then, pour the eggs in with the onions. Stir and cook until soft, slightly wet egg curds form, but not completely cooked.
- Remove the pan from the heat and stir in the half the crushed tortilla chips and cheese.
- Next, sprinkle the remaining cheese on top and bake for a few minutes to finish cooking eggs.
- Remove from the oven and layer with refried beans, more crushed tortilla chips, salsa, or any other desired toppings.
Can I Freeze a Frittata?
Yes, but you should take some extra steps reheating it so it doesn’t become spongy.
Thaw the frittata slowly in the refrigerator overnight or set out on a counter. Once it’s thawed, loosely wrap in foil and put it in a cold oven. Let the oven warm to 325°F and gradually warm the frittata with it.
If you are reheating the this recipe, leave off any salsa, sour cream, avocado, or cilantro. Freezing and reheating with the beans and extra chips will be fine.
What Should I Serve with this?
- Fresh fruit
- Roasted Potatoes
- Biscuits, Scones, or Cheese Bread
- Sausage, ham, or bacon
- For a weeknight dinner, I’ll serve this with rice and corn.
- Have leftovers? Make carne asada for a Mexican-inspired steak and eggs meal!
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Mexican Frittata
Ingredients
- ½ small onion, diced
- 1 tablespoon olive oil
- 10 large eggs
- ½ cup milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 cup refried beans
- 1 cup shredded cheddar cheese, divided
- 1 cup salsa
- 1 cup crushed tortilla chips, divided
- toppings: (optional) avocado, salsa, cilantro, sour cream
Instructions
- Preheat oven to 350ºF. Whisk together eggs, milk, salt, and pepper. Set aside.
- Swirl the olive oil around the bottom and sides of a medium oven-proof skillet. Heat over medium heat.
- Sauté the onion in the oil for 4-5 minutes, or until translucent. Add the eggs and using a silicone spoon stir and fold the eggs until large, soft curds form and the eggs are almost cooked through, about 8 minutes. Remove from heat and fold in ½ cup of cheddar and ½ cup crushed tortilla chips.
- Smooth the top of the frittata evenly in the pan and sprinkle remaining ½ cup cheese on top. Place in oven and bake 6-7 minutes or until set and cooked through.
- Meanwhile briefly heat refried beans in microwave-safe bowl for about 1 minute, stirring halfway through.
- Spread the beans over the cooked frittata and then sprinkle with remaining crushed tortilla chips. Spoon salsa on top of the chips and layer with any additional desired toppings. Slice into wedges and serve warm or at room temperature.
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Equipment Needed
Recipe Notes
- Fresh fruit
- Roasted Potatoes
- Biscuits, Scones, or Cheese Bread
- Sausage, ham, or bacon
- For a weeknight dinner, I’ll serve this with rice and corn.
- Have leftovers? Make carne asada for a Mexican-inspired steak and eggs meal!
Nutrition
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