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:
If 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!Print
Baked Mexican Frittata
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 1x
- Category: Dinner
- Cuisine: Vegetarian
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!
- 3 tablespoons butter
- 1 medium zucchini
- 1 yellow squash
- 2 cups frozen sweet corn
- 1 can of black beans, rinsed & rained
- 1/2 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
- 1/2 cup panko breadcrumbs (Mine were gluten free)
- Heat the butter in a large cast iron skillet or oven safe pan.
- Preheat the oven to 375.
- Sautee the zucchini and yellow squash for 4 minutes over medium heat until it begins to soften.
- Add in the corn and black beans.
- In a large bowl, beat the eggs and mix in the spices and shredded cheese.
- Pour the egg mixture over the vegetables in the skillet.
- Sprinkle with panko crumbs.
- Cover with foil and bake for 18-20 minutes or until the mixture has “set” in the pan.
- 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.)
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!
YUM. Sounds so good! Must make.
Yum! Egg dishes are such a good go-to. I need to step up my fritatta game!
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.
It’s so true! I don’t know why I don’t make them more often!
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
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!
This looks so delicious Liz 🙂 I just pinned it! Can’t wait to try. Frittatas are wonderful for brunch.
Yum, I love frittatas! I have never made a mexican one before I like how you layered the zucchini on top!
I definitely need to make this next weekend! It looks delicious!!
Mexican food and eggs re 2 of my favourite things. So put them together and it’s all kinds of awesome!
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.