Pantry Doctor Easy Mexican Frittata Recipe

 

mexican frittata

Is it mid-May already? This month is flying by — probably because I have had a lot going on with the blog, clients, corporate lunch and learns and more. Plus, I am SO EXCITED to be at the Food Demo at the TD Saturday Market this weekend, my birthday weekend! If you want to easily add this to your calendar, join the Facebook event I created!

This week’s recipe was super easy to create, because I had my CSA basket and lots of veggies, leftover guacamole, and tomatoes.

It was a fridge-diving situation, and this is what I came up with: a Mexican Frittata. 

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Pantry Doctor Easy Mexican Frittata
Print Recipe
Tackle this fabulous, easy-to-follow recipe using veggies and farms eggs from this week's CSA basket!
Servings Prep Time
4 5 minutes
Cook Time
35 minutes
Servings Prep Time
4 5 minutes
Cook Time
35 minutes
Pantry Doctor Easy Mexican Frittata
Print Recipe
Tackle this fabulous, easy-to-follow recipe using veggies and farms eggs from this week's CSA basket!
Servings Prep Time
4 5 minutes
Cook Time
35 minutes
Servings Prep Time
4 5 minutes
Cook Time
35 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350. Put coconut oil in cast iron skillet and heat in the oven for a couple of minutes.
  2. Remove the skillet and line it with thinly sliced potatoes.
  3. Sprinkle chopped garlic scapes on the potatoes. Whisk eggs and cheese together. Salt and pepper to season. Sprinkle chopped cherry tomatoes and place in over for 30-35 minutes.
  4. Frittata is done when the egg is set in the middle. Top with guacamole. SO EASY!!
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Comments

  1. I get so bored with breakfast….this is a great twist with the potatoes on the bottom! Definitely going to make this one! Thanks

  2. Yum! Our fam loves our morning scrambled eggs, but would love to suprise them with this dish. Looks so yummy & I really like the thin potato slices as the bottome of the dish. Yay! Going to have to try this. 🙂

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