Spicy Southwest Veggie Frittata Recipe - Forks and Folly (2024)

Breakfast

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will giveyou the kick you need to get you through your day!

Although I’m usually a stickler for habit in the mornings, on the weekends I like to break out of my breakfast rut. When my husband is in charge of breakfast, that means waffles or if I’m really lucky, doughnuts from a local shop. If I’m in charge of breakfast, it’s frittata time.

I love making frittatas. They the perfect way to use whatever ingredients you have on hand, and they are easy to make and perfectly hearty. Not so much to weigh you down, but filling enough to get me through the rest of the morning with enough energy to handle my family of five.

Frittatas, which are just a fancy name to get us out of having enough skills to flip an omelette, are the perfect base for bold flavors like RO*TEL. RO*TEL has enough zest to kick up every breakfast, lunch, dinner and, snack! It’s time to banish the bland and bring the bold to breakfast with this Southwest Veggie Frittata recipe!

Southwest Veggie Frittata

Preheat the broiler to low. Prep all your ingredients, so they are ready to go! You’ll want to finely chop on red pepper, green pepper, jalapeno and onion. Slice 6 ounces of mushrooms. Drain the black beans and open up your RO*TEL. In a medium pitcher, whisk the eggs with the milk and salt and pepper to taste.

Bring a large cast iron skillet to medium high heat. Add in olive oil. Toss in the onions and peppers, and cook for 5 minutes, stirring occasionally. Add in the mushrooms and continue cooking and stirring until the mushrooms have released their moisture and they begin to brown.

Pour in the drained beans and the RO*TEL.

Continue cooking for a few minutes, then pour in the egg mixture.

Reduce the heat to medium low. Once the mixture begins to bubble, sprinkle with cheese and place under the broiler in the top-third of the oven.

Whenthe eggs are set and the cheese is melted and golden, remove from heat and sprinkle with parsley and hot sauce, if desired.

Allow it to rest at least five minutes before slicing. Enjoy warm or at room temperature…. it’s fiesta time!

Spicy Southwest Veggie Frittata Recipe - Forks and Folly (10)

Southwest Veggie Frittata

Yield: 4-6 servings

Banish the bland with this Spicy Southwest Veggie Frittata recipe. Loaded with black beans, RO*TEL diced tomatoes, veggies and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day!

Ingredients

  • 1 red bell pepper, seeded and chopped
  • 1 green pepper seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 1 onion, chopped
  • 8 oz. mushrooms, sliced
  • 1 can of black beans, drained
  • 1 can of RO*TEL diced tomatoes
  • 8 eggs
  • 1/3 cup milk
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup cheese
  • Optional: Hot sauce and parsley garnish

Instructions

  1. Preheat the broiler to low.
  2. Prep all your ingredients, so they are ready to go! You'll want to finely chop on red pepper, green pepper, jalapeno and onion. Slice 6 ounces of mushrooms. Drain the black beans and open up your RO*TEL.
  3. In a medium pitcher, whisk the eggs with the milk and salt and pepper to taste.
  4. Bring a large cast iron skillet to medium high heat. Add in olive oil. Toss in the onions and peppers, and cook for 5 minutes, stirring occasionally.
  5. Add in the mushrooms and continue cooking and stirring until the mushrooms have released their moisture and they begin to brown. Pour in the drained beans and the RO*TEL.
  6. Continue cooking for a few minutes, then pour in the egg mixture.
  7. Reduce the heat to medium low. Once the mixture begins to bubble, sprinkle with cheese and place under the broiler in the top-third of the oven.
  8. Once the eggs are set and the cheese is melted and golden, remove from heat and sprinkle with parsley and hot sauce, if desired.
  9. Allow it to rest at least five minutes before slicing. Enjoy warm or at room temperature.... it's fiesta time!

Not your cup of tea? Check out these other great Mexican inspired dishes from Forks and Folly, like this Chimichurri Rice and Mexican Black Bean Burgers!

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Spicy Southwest Veggie Frittata Recipe - Forks and Folly (16)

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

Spicy Southwest Veggie Frittata Recipe - Forks and Folly (17)

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Reader Interactions

Comments

  1. Spicy Southwest Veggie Frittata Recipe - Forks and Folly (18)Mae says

    Your ingredients list doesn’t include the mushrooms.

    Reply

    • Spicy Southwest Veggie Frittata Recipe - Forks and Folly (19)Katie says

      Good catch! I’ve updated the recipe to reflect 8 oz. sliced ‘shrooms!

      Reply

      • Spicy Southwest Veggie Frittata Recipe - Forks and Folly (20)Brenda says

        Ingredients say 8 oz mushrooms, but instructions say 6 oz?

        Reply

Leave a Reply

Spicy Southwest Veggie Frittata Recipe - Forks and Folly (2024)

FAQs

Why is my frittata not fluffy? ›

Forgetting to add milk or cream.

Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture.

How do you make a frittata not soggy? ›

One reason your frittata is soggy, is that an ingredient you used had water or other liquid that was released when cooking the frittata. One solution, is to drain all ingredients first before mixing, or to reheat the ingredients seperately, until the liquid is removed.

What to serve with a frittata? ›

Frittata Serving Suggestions

If you're serving your frittata as part of a bigger brunch, mimosas, classic french toast, banana bread, pancakes or muffins, French toast, baked oatmeal, overnight oats, blueberry scones, or fruit salad would all be great choices to go with it.

How do you flip a frittata in a pan? ›

Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert frittata onto it.

What is the frittata formula? ›

Easy Formula For a Frittata

6 eggs. 1/4 cup heavy cream. 1 cup cheese. 2 cups veggies and/or meat.

When making a frittata, which ingredient should be pre-cooked prior to adding it to the egg mixture? ›

Tough vegetables like potatoes, squash and onions need to be pre-cooked since they will not have time enough to soften before the eggs are done. Raw meats such as bacon and sausage also need more time and heat to cook through safely, so get them prepped before your other ingredients.

What is the best pan for frittata? ›

Recommended frittata pans

For the stovetop-to-oven method, use a well-seasoned cast iron skillet (affiliate link) or an oven-safe, non-stick skillet.

How to tell when frittata is done? ›

The eggs should be cooked through, not runny and a knife should come out clean when inserted into the centre. You can also give the skillet a gentle shake to determine if it is done; a runny frittata will jiggle when you shake the skillet.

What is the frittata ratio to memorize? ›

The egg to dairy ratio: If you are making a smaller frittata use 6 eggs and 1/4 cup of dairy, and if you are making a larger frittata use 12 eggs and 1/2 cup of dairy.

What's healthier frittata or omelette? ›

But unlike omelets, egg frittatas can serve a family fast. And unlike most egg recipes, a four-serving frittata cooks all at once without any flipping or fuss. Plus, since there's no crust (like quiches), it makes it a healthier breakfast option.

How many days will frittata keep? ›

A cooked frittata will stay good in the fridge for up to four days. Make sure to place the eggs in an airtight container to ensure they stay fresh.

Can you eat leftover frittata cold? ›

Yes, you can eat frittata cold. Frittata is a versatile dish and can be enjoyed both hot and cold, depending on your preference. It's often served at room temperature or chilled, making it a convenient option for picnics or as a make-ahead meal.

What if the middle of the frittata is not cooked? ›

If the center is still liquid, you've got to cook longer. If it's almost set, cook the frittata a few more minutes, then remove it. As long as the frittata is still in the hot pan, it will continue to cook. That's why it's important to pull the dish from the oven as soon as it reaches that "set" stage.

Can you overcook frittata? ›

Don't overcook your frittata

For the creamiest frittata, don't overcook or you'll end up with dry spongy, rubbery, crumbly eggs! A perfect egg frittata should have a custard-like consistency.

How do you keep a frittata from sticking to the pan? ›

For a traditional look, use a cast-iron skillet, and make sure it's well-seasoned to keep the eggs from sticking. Also, keep in mind that since the cast iron retains a great deal of heat, you should remove the frittata from the oven a little early to let it finish cooking.

What makes eggs more fluffy? ›

Add Moisture and Mix

Next, use a fork to whisk the eggs, completely incorporating the yolks and whites into one sunny yellow mixture and whipping in a small amount of air for extra fluffiness. Since dryness leads to dense, chewy eggs, this is a chance to boost your eggs with some extra moisture.

How to fix a bland frittata? ›

Salt's the cure

Not only do you want to make sure to season your beaten eggs with a hefty dose of salt and pepper, but sprinkle the stuff on whatever fillings you pre-cook, too. More seasoning = maximum flavor.

Should a frittata puff up? ›

As the frittata bakes, the eggs will expand and puff up. That can leave them with a spongy texture that's dry and unappealing. You want to combine the eggs well, but stop once everything is fully incorporated.

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