Tex-Mex Frittata

This Tex-Mex frittata builds flavor from a simple base of eggs, onion, bell pepper, and jalapeño, layered with warm spices and melted cheese. The vegetables soften as the eggs set, creating a savory, balanced dish with a little heat. It works just as well for breakfast as it does for lunch or dinner. Finish with avocado, sour cream, or salsa, or tuck a slice into a warm tortilla for a quick breakfast taco.

Simple, hormone-friendly recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about rebel wellness, feral confidence, perimenopause and reducing overwhelm, I’m your people. start here

Ingredients:

(see printable recipe card below)

SERVINGS: 6 | Start to finish: 25 minutes

• 2 tbsp (30 ml) extra virgin olive oil

• ¼ cup (38 g) diced onion

• 1 red or green bell pepper (150 g), cored, seeded and chopped

• ½ jalapeño (7 g), cored, seeded and sliced into rings

• 1 tsp (3 g) chili powder or taco seasoning

• 8 eggs

• 3 tbsp (21 g) shredded cheddar or Monterey Jack cheese

Swaps and enhancements for perimenopause and insulin resistance:

• add sliced avocado when serving to add healthy fat, fiber and potassium

How to Make This

1. In a 10-inch skillet over medium heat, heat the oil. Add the onion, bell pepper and jalapeño and cook, stirring occasionally until the vegetables are somewhat softened, about 3 minutes.

2. Reduce heat to medium-low. In a bowl, whisk the eggs with the Chile powder. Pour the eggs over the vegetables in the skillet and stir just to blend so there are no bare spots. Let the eggs cook, undisturbed, for 2 minutes.

3. Top with cheese, then cover with a lid or aluminum foil. Cook until the top is firm but still a bit jiggly, approximately 5 minutes (keep an eye on it). Turn off the heat and move the skillet off the burner. Leave the lid so it will continue to cook, another 3-5 minutes.

4. Slice and serve.

Real Talk About Eggs and Perimenopause

Eggs are one of the most complete foods available for perimenopausal women managing IR. Beyond protein, the choline in egg yolks supports liver function which, among many, many functions, clears excess estrogen from the body. Women who avoid egg yolks for cholesterol reasons are skipping the nutrient that makes the whole egg worth eating. Current research no longer supports dietary cholesterol as a meaningful driver of cardiovascular risk for most people, so eat your eggs. You perimenopausal body will love you for it.

Before You Go

This recipe came out of the same place where I write the rest of this blog: in a vintage RV parked in the woods next to a river, where I write about rebel wellness, fierce confidence, simple living and hormone friendly meals for women over 40 in perimenopause and menopause. If you’re interested to learn more about these topics, read my story  or start here .

If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.

Melissa

Print

With ImageWithout Image

Skillet Western Frittata

Servings: 6

Author: Melissa

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

This Western frittata is a riff on the Denver omelet - it is a dish that everyone should know how to make because it is delicious no matter what tid-bits you add to it and it's so versatile it can be served as breakfast, brunch or dinner. It's also a great recipe to cook in an RV or on the grill!

Cook ModePrevent screen from turning off

Ingredients

• 2 tablespoons cooking oil (I use extra virgin olive oil)
• ¼ cup sliced onion
• 1 red or green bell pepper, cored, seeded and chopped
• ½ jalapeño, cored, seeded and sliced into rings, or more to taste
• pinch of Chile power or taco seasoning
• salt and pepper to taste
• 8 eggs
• 3 tablespoon shredded Cheddar or Monterey Jack cheese
• hot sauce or salsa to serve

Instructions

Stove Top Directions

1. Over medium heat, pour oil into a 10-inch cast iron skillet or other-oven proof skillet. Add the onion, bell pepper and jalapeño and cook, stirring occasionally until the vegetables are somewhat softened, about 3 minutes.
2. Whisk the eggs together with the Chile power, salt and pepper. Pour the eggs over the vegetables in the skillet and stir just to blend so there are no bare spots. Let the eggs cook undisturbed for 2 minutes.
3. Reduce heat to low and top with cheese then cover with a lid or aluminum foil. Cook until the top is a bit jiggly and damp, about 3 minutes. Turn off heat and move the skillet off the burner, lid on, to continue cooking in the skillet for 5 minutes.
4. Remove the skillet from heat onto a heat resistant trivet, slice and serve the frittata directly from the pan with hot sauce or salsa and sliced avocado on the side.

Grill Directions

1. Over hot coals, heat the skillet over direct heat and let it heat until you can hold your hand 5 inches above the skillet for a count of 3
2. Pour oil into a 10-inch cast iron skillet. Add the onion, bell pepper and jalapeño and cook, stirring occasionally until the vegetables are somewhat softened, about 3 minutes.
3. Move the skillet off direct heat. In a large plastic bowl, whisk the eggs together with the chili power, salt and pepper. Pour the eggs over the vegetables in the skillet and stir just to blend so there are no bare spots. Let the eggs cook undisturbed for 2 minutes.
4. Top with the cheese and continue to cook over indirect heat, covered, for about 3-5 minutes or until the top is only slightly jiggly and the cheese is melted (it will continue to cook off-heat). Remove from the grill onto a heat resistant trivet, keep covered, and let the frittata cool for 5 minutes.
5. Slice and serve directly from the pan with hot sauce or salsa and sliced avocado.

Notes

MELISSA’S TIPS AND TRICKS

• Add to it by including black beans, sliced cherry tomatoes, minced chipotle or poblano pepper, bacon or ham or greens like spinach or kale. Just be mindful of how much will fit into your skillet 😆
• If using a cast iron skillet, make sure the skillet is oiled and hot before you start cooking, otherwise the veggies will sit in oil while the pan heats up
• For a brown top, you can certainly pop your skillet under the broiler, but since I don’t have an oven in my RV kitchen (it’s the size of an Easy Bake Oven plus I have to be mindful of using propane for more important uses) I rely on setting the top by using a lid or a slice of tinfoil.
• It’s okay if the top is a bit jiggly, it will finish cooking after you’ve taken it off heat. Just leave the lid on and let it sit for about 5 minutes

Nutrition Facts

Calories

151

Fat (grams)

12 g

Sat. Fat (grams)

3 g

Carbs (grams)

2 g

Fiber (grams)

1 g

Net carbs

2 g

Sugar (grams)

1 g

Protein (grams)

9 g

Sodium (milligrams)

160 mg

Cholesterol (grams)

223 mg

Nutrition info provided as a courtesy and basic guideline.  The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure

Similar Recipes

Chickpea Potato Hash with Eggs

https://www.findingmyfierce.com/blog/skillet-western-frittata-recipe

©findingmyfierce

frittata, western omelet, breakfast, brunch, dinner, skillet, eggs, bell peppers, jalapeños, Southern

Breakfast and Brunch

American

Did you make this recipe?

Tag @findingmyfiercelife on instagram and hashtag it #findingmyfiercelife