mexican frittata

Name: Mexican Frittata
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 tablespoon(s) butter; 2 cup(s) (8 ounce) hash brown potatoes with peppers and onions; 5 - eggs; 1/2 cup(s) salsa; 1/4 teaspoon(s) salt; 2 cup(s) (8 ounce) colby-jack cheese, shredded, divided; - sour cream; - chopped fresh cilantro

(1 RATING)

47 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on Sep 4, 2014

Spice up your breakfast!

Rate

prep time 10 Min

cook time 15 Min

method Broil

yield 4 serving(s)

Ingredients

3 tablespoons butter
2 cups (8 ounce) hash brown potatoes with peppers and onions
5 eggs
1/2 cup salsa
1/4 teaspoon salt
2 cups (8 ounce) colby-jack cheese, shredded, divided
sour cream
chopped fresh cilantro

How To Make mexican frittata

Step 1

Melt butter in 10- inch ovenproof skillet over medium heat. Swirl butter up the sides of the pan to prevent frittata from sticking. Add potatoes to skillet; cook 3 minutes, stirring occasionally.

Step 2

Beat eggs in medium bowl. Stir in salsa and salt. Stir in 1 cup cheese. Reduce heat to medium. Add egg mixture; stir gently to combine. Cover; cook 6 minutes without stirring or until eggs are set around edges. (center will be wet).
Step 3

Sprinkle remaining 1 cup cheese evenly over frittata. If skillet is not ovenproof, wrap handle with aluminum foil. Place under preheated broiler 4 to 5 inches from heat source. Broil 2 to 3 minutes or until cheese melted and eggs are set in center. Cut into wedges; serve with sour cream and cilantro.
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