Tex Mex Frittata Recipes

Steps:

• Preheat the oven to 400 degrees F. Whisk the eggs in a large bowl with 1/4 cup water, 1/4 teaspoon salt and a few grinds of pepper. Stir in the crushed tortilla chips and let soak 5 minutes.
• Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Crumble in the chorizo and cook, stirring, until no longer pink, 3 to 4 minutes. Add the scallion whites and cook until softened, 1 to 2 minutes. Spread the chorizo evenly in the bottom of the skillet and pour the egg mixture on top. Top with the cheese and bake until the eggs are browned around the edges and a knife inserted into the center comes out clean, 12 to 14 minutes.
• Meanwhile, combine the lettuce, radishes, scallion greens and cilantro in a large bowl. Drizzle with the lime juice and the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Slide the frittata onto a cutting board; sprinkle with cilantro. Slice into wedges and serve with the salsa and the salad.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
• Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
• While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
• Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
• Bake in the preheated oven until eggs are set, about 30 minutes.
• Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.

Steps:

• Preheat oven 300°F.
• To make salsa, stir green onions with black beans, cilantro and pickled jalapeno.
• Drizzle with vinegar and oil, then toss to mix.
• Let stand while preparing frittata so the flavors can meld.
• In a bowl, whisk whole eggs, with whites and seasonings.
• Coat or spray an oven-proof non-stick, medium-sized skillet with olive oil and set over medium heat.
• Add red onion to skillet and cook for 2 minutes.
• Add corn and tomatoes, then eggs.
• Stir to evenly distribute ingredients.
• Cook just until bottom starts to become firm, 1 to 2 minutes, then bake in preheated 300°F oven until center is set when pan is jiggled, 10 to 12 minutes.
• Serve with the salsa.

Steps:

• Preheat oven to 350F.
• Spray a large non stick skillet with Pam or similar spray release.
• Add olive oil.
• Heat over a medium flame.
• Dice onion and add to the skillet and cook until golden in color.
• Add Chorizo and cook until done, about 10 minutes, stirring often.
• Drain any fat.
• Add drained Rotel tomatoes and chiles, garlic, and spices.
• Simmer until reduced (about 10 mins), stirring occasionally.
• Meanwhile, combine Egg Beaters and evaporated milk in a mixing bowl and beat with a fork or whisk until frothy.
• Pour egg mixture over chorizo and tomatoes and cook until the eggs have set on the bottom and are nearly set on top (about 6 minutes)-- do not stir.
• Remove from stove and sprinkle with both cheeses.
• Place in a 350 F oven and cook until cheeses have melted and eggs have set on top (about 5 minutes).
• Remove from oven and let rest 2 minutes then serve.