Baked Mexican Frittata

I did a pretty terrible job taking pictures this weekend, which is a bit sad since there was so much going on! I spent most of Saturday at Common Good RVA, an exploration into ways that we can improve our city in our everyday lives. There were some great speakers, thoughtful discussions, and an overall positive mood that made me feel so encouraged! I’ll just share this picture from the CommonGoodRVA Twitter handle, so you can at least see how gorgeous it was while we ate lunch outside:

CommonGoodRVA LunchIf you’re in Richmond, you should get involved. It’s a great group of people!

Anyways, let’s talk about frittatas!

I’m  not a huge fan of eggs but sometimes a craving just hits. Or maybe it’s really just a craving for cheese and eggs seems to be the best vessel. I’m not sure. I’m not even sure if this is a real frittata. I don’t know what the rules are, but it’s cheesy, eggy, and full of vegetables so you can’t really go wrong. The beans add a little extra protein and fiber and you could certainly sub in difference vegetables (peppers anyone?) for what you have on hand. Plus it’s meatless, so I’m linking up with Tina for Meatless Monday!

vegetarian fritatta

5.0 from 2 reviews
Baked Mexican Frittata
 
Prep time
Cook time
Total time
 
This skillet meal only uses one pan so you've got less dishes to clean! It's loaded with vegetables and makes a great meal any time of the day!
Author:
Recipe type: Dinner
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 3 tablespoons butter
  • 1 medium zucchini
  • 1 yellow squash
  • 2 cups frozen sweet corn
  • 1 can of black beans, rinsed & rained
  • ½ tsp chili powder (less if you don't like it spicy)
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 2 cups shredded cheese (I used cheddar + mozzarella)
  • 3 eggs, beaten
  • ½ cup panko breadcrumbs (Mine were gluten free)
Instructions
  1. Heat the butter in a large cast iron skillet or oven safe pan.
  2. Preheat the oven to 375.
  3. Sautee the zucchini and yellow squash for 4 minutes over medium heat until it begins to soften.
  4. Add in the corn and black beans.
  5. In a large bowl, beat the eggs and mix in the spices and shredded cheese.
  6. Pour the egg mixture over the vegetables in the skillet.
  7. Sprinkle with panko crumbs.
  8. Cover with foil and bake for 18-20 minutes or until the mixture has "set" in the pan.
  9. Turn the oven to broil and bake for 3 more minutes or until the top begins to brown.

Mmm. Everything should have panko crumbs on top.  Mine were gluten free, which meant this whole recipe was gluten free. (Not that it matters to me personally, but if that’s your thing, you’re in luck.)

vegetarian fritatta

We did end up with a lot of leftovers. I think next time I might halve the recipe. But then again, leftovers aren’t a bad thing. They certainly do make packing your lunch easier!

This baked fritatta recipe is perfect for brunch or dinner! Load up on veggies in this one dish meal!

Did you do anything fun this weekend?

Comments

  1. YUM- love me some frittata…even more so when infused with Mexican flavours! Common Good RVA sounds like a great initiative- I should look and see if Mumbai has something similar! I just got back from vacay so my weekend involved getting my life back in order :)!

  2. Oh yum. I need some more breakfast recipes. This weekend I’m going to try for the first time to make a suffle! I’m a little nervous

  3. I have never made a frittata….actually i wasnt really sure how it was different to an omelette….as I am just starting to try egg recipes. Like you, I am not really an eggy person. This does look good though, so maybe I should copy you and give it a go. Love that you added panko breadcrumbs, that is a great idea.

  4. This looks amazing! I have never made a frittata either- maybe this will get me to start!

  5. I went for a nice morning run and discovered some new houses in the neighborhood(who would’ve known that after all these years I’d still find something new?)

  6. I love frittatas! It’s weird, but I went through a phase for like 6 or 7 years where I hated eggs. Then, out of nowhere, I started liking them again.

  7. Oh yes, lots of fun in these parts this weekend. 🙂 I love eggs, and I love frittatas. Thanks for the recipe!

  8. Was this frittata also inspired by our Mexican lunch at Maya last week? 🙂 Hope you had a great weekend. I want to hear about the Oystober fest too!

  9. This looks really good and thanks for sharing. I’ve been craving Mexican anything so now I really am! Ha.

  10. Looks great! I actually have a frittata on our meal plan for the week too, except ours will be zucchini, tomato & goat cheese.

  11. I love fritattas but never thought to put corn and panko in-makes it look even better. Thanks for linking up with us today and I hope you visit the hostess and other sites for some other great recipes too.

  12. Mexican food and eggs re 2 of my favourite things. So put them together and it’s all kinds of awesome!

  13. I definitely need to make this next weekend! It looks delicious!!

  14. Yum, I love frittatas! I have never made a mexican one before I like how you layered the zucchini on top!

  15. This looks so delicious Liz 🙂 I just pinned it! Can’t wait to try. Frittatas are wonderful for brunch.

  16. I bought a whole carton of eggs yesterday only to discover when I got home that I had a whole carton of eggs still in my refrigerator (face palm). Soooo, thanks for the recipe! haha

    • Hah! I used to do that all the time! Now we order our groceries online so I can always check and see what we have!

  17. Nope I was a bum and I loved every minute of it. I LOVE eggs – It’s a huge staple of my diet 🙂 And yes this is definitely a frittata and a darn yummy looking one too! Have a great one Liz! -Iva

  18. Frittatas are my favorite! I love that you can take any combo of veggies and even protein, mix it up with eggs and cheese, and call it a meal.

  19. Yum! Egg dishes are such a good go-to. I need to step up my fritatta game!

  20. YUM. Sounds so good! Must make.

  21. I love frittatas, they are so versatile you really can’t go wrong with that. I make mine with mushrooms, spinach and tomatoes, but I had one with potatoes before and it was delicious. Thank you for sharing Liz!

  22. Holy guacamole! This looks scrumptious! I see this one working very well for a lovely brunch.

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