Mexican Layered Frittata
Mexican Layered Frittata teaches you how to make an easy, baked frittata recipe and then layer it with fixings so it's just how you like it! This recipe is perfect for breakfast, brunch, or an one pan, healthy, weeknight dinner. How can you go wrong with cheesy eggs, mixed with tortilla chips, and layered with salsa?
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 1/2 small onion, chopped
- 1 tbsp. olive oil
- 10 eggs
- 1/2 cup milk
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 cup refried beans
- 1 cup shredded cheddar cheese, divided
- 1 cup salsa
- 2 cups crushed tortilla chips, divided
- optional toppings: chopped lettuce avocado, cilantro, sour cream
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 oil for 4-5 minutes, or until translucent. Add the eggs and using a silicone spoon stir and fold the eggs until large curds form and eggs almost cooked through, about 8 minutes. Remove from heat and fold in 1/2 cup of cheddar and 1 cup crushed tortilla chips.
Smooth the top of the frittata evenly in the pan and sprinkle remaining 1/2 cup of cheddar on top. Place in oven and bake 6-7 minutes or until set.
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 additional 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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Calories: 443kcal | Carbohydrates: 35g | Protein: 19g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 294mg | Sodium: 1166mg | Potassium: 366mg | Fiber: 4g | Sugar: 4g | Vitamin A: 845IU | Vitamin C: 1.5mg | Calcium: 295mg | Iron: 2.8mg