Fajita Frittata

A tasty veggie frittata with fajita seasonings and fillings—sautéed sliced onions, green bell pepper, chopped tomato and Monterey Jack cheese—served garnished with salsa and sour cream.

Recipe Ingredients:

1 tablespoon butter or vegetable oil
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced onion
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup seeded and chopped tomato
4 large eggs
1/4 cup water
1 medium tomato, sliced
2 tablespoons shredded Monterey Jack cheese

Suggested Accompaniments:
Flour tortillas, warmed
Salsa
Sour cream

Cooking Directions:

1. In 10-inch omelet pan or skillet with oven-proof handle* over medium heat, heat butter until just hot enough to sizzle a drop of water. Add pepper, onion, chili powder and cumin. Cook, stirring occasionally, until pepper is soft and onion is translucent, about 3 to 4 minutes. Add chopped tomato. Continue cooking 1 additional minute. Remove from heat. Set aside.
2. In medium bowl, beat together eggs and water until blended. Pour over vegetables. Cook over medium heat until eggs are almost set, about 6 to 8 minutes.
3. Top with tomato slices. Sprinkle with cheese.
4. Broil about 6 inches from heat until cheese is melted and eggs are completely set, about 1 to 2 minutes.
5. Cut into wedges. Serve with tortillas and top with salsa and sour cream, if desired.

Makes 2 to 4 servings.

*To make handle oven-proof, wrap completely with aluminum foil.

Adapted Recipe and photograph provided courtesy of the American Egg Board.