In our house the majority of our dishes have a Mexican theme – burritos, tacos and quesadillas are always top picks. I find I have more confidence experimenting with Mexican ingredients and flavors more so than any other genre. This may seem odd as I have no family ties to Mexico and struggled to get my head around Spanish as a child! Living in Sydney away from the amazing and cheap Mexican restaurants scattered around NC has forced me to recreate healthy alternatives.
My newest creation is an egg based Mexican frittata. I typically cook a big batch of quinoa on Sundays to use in various dishes throughout the week. I was originally planning on throwing together mexi bowls (our version of deconstructed burrito bowls) but since I had a lot of eggs and time I decided to try out a frittata. The outcome was so amazing and full of flavor!
Mexican Frittata Recipe
Servings 5, prep time 15-20 minutes, cook time 25 minutes
½ cup almond milk (or any milk variation)
1 Tbs Sriracha (or any preferred hot sauce)
¾ cup cooked quinoa
¾ cup shredded cheese (I used tasty cheese but mozzarella would be a great) + a little extra for sprinkling on top
1 small red onion, chopped
1 small sweet potato, chopped
1 small capsicum (bell pepper), chopped
Large handful of baby spinach, chopped (this equates to between 1-2 cups)
½ cup Cherry Tomatoes, quartered (I used 5 large cherry tomatoes)
Mexican spice for seasoning
Coconut oil for cooking veggies (1-2T depending on preference)
In a cast iron skillet, heat 1-2 tablespoons of coconut oil on low-medium heat. Preheat oven to 180C/350F. Cook onions for about 5 minutes until translucent. Add in the sweet potato and capsicum for another 8 minutes. Stir occasionally to keep from burning. Sprinkle some Mexican spice on the veggies during the last minute of cooking. Turn off heat and stir through the chopped spinach and tomatoes.
While the veggies are cooking, whisk the eggs and milk together in a bowl. Add in the cheese, quinoa and sriracha. Set aside until veggies are ready.
Once the veggies are cooked and the oven is pre-heated, pour the egg mixture over the veggie mix into the cast iron pan*. Mix to ensure all ingredients are evenly distributed. Sprinkle a small handful of cheese on top and place on middle rack in the oven. Bake for 25 minutes or until firm and top is golden (or in my case one episode of New Girl while fast-forwarding commercials!). Let cool and serve.
I ate mine with avocado and it was delish! J put his in a Mountain Bread Rye wrap and ate it like a burrito. Having some salsa and greek yogurt on top would really take this quiche to the next level.
*if you don’t have a cast iron skillet, cook your veggies in a standard pan and transfer all ingredients to a baking/casserole dish before baking.