I love the one pot/pan meals, it makes clean up fast and easy. I also love frittatas because you can add in whatever you have on hand. Keep this in mind as you create your frittata from this recipe. If I use an ingredient that you don’t have or don’t like, change it up with something you have and like. If you want to add meat, cook it before adding it to a frittata. Be bold, experiment. That’s how new recipes are created.
Now cooking last night was for some reason a challenge for me with my head cold. For some reason when my sinuses are stuffed this changes how clearly I can think. Does this happen to you too or am I still off in my own little world? When I was cooking this frittata I forgot to take out the sautéed filling before I added in the eggs. If you don’t do this, these little tasty pieces of onion, corn, green chilies and peppers will stick to the bottom of the pan and burn. Learn from my mistake.
I like spicy foods and from what I read eating them can increase your metabolism and help ward off colds. If this is true I should have been eating them every day this cold season. For this frittata I used ground chipotle chili powder. You can also use chipotle in adobo peppers. Start with just one pepper and go from there as these peppers are very spicy. You can also add garlic to this recipe and other vegetables, herbs and spices found in Mexican cooking.
Now for breakfast the next morning, heat up some gluten free tortillas and add in the warmed frittata. A quick breakfast with your favorite coffee or tea.
What do you put into your frittatas?
8 organic eggs
½ – 1 cup milk (almond, rice, hemp, coconut, goat, cow)
1 organic onion diced
1 long sweet pepper diced (orange, red or yellow peppers work too)
1 cup roasted corn (I used frozen from Trader Joes)
1 small can green chilies (roasting your own is best)
1 cup organic black beans
1 tsp Epazote (counter acts effect of beans)
1 tsp ground cumin
2 tsp cilantro
½ – 1 tsp ground chipotle chili pepper (adjust to your taste)
Salt & pepper to taste
1-2 tsp virgin coconut oil
1-2 tsp canola oil
Cast Iron Skillet
First turn on your oven to 400 degrees so it is pre-heated and ready for your frittata. As your skillet heats up on the stove on medium high with oil, get out your large cutting board and dice your vegetables. Start to sauté the onions and peppers. Once they have started to brown add in the green chilies, corn, black beans and spices. Once this has warmed through, taste so you can determine if you want to add more chipotle chili pepper. Now this is the point where you want to remove this filling. Add in a little more oil and make sure it is hot before adding in your egg and milk mixture. I judge how much milk to add by looking at the color of the whipped eggs. Too pale is too much milk for me.
After you add in the eggs wait a couple of minutes to make sure a film or cooked crust is forming on the bottom. Now you can add back the filling you already cooked making sure to distribute it all around without disturbing the bottom of the pan. If you want to add shredded cheese, do it now. Keep an eye on your eggs and when you see the sides start to cook and form a crust put it into a pre-heated 400 degree oven. The cooking time will vary according to your oven and pan size. I would check it after 10 minutes and go from there.
The eggs will puff up a little and start to brown on the top. Carefully remove from the oven and remember as you slice it up to serve that you don’t grab that hot handle. Let your frittata rest for 3-5 minutes before you serve.
I like to serve this will a little salsa, slices of avocado and fresh cilantro. You can top it with cheese, sour cream, jalapenos, or whatever fun tasty treats you want.