Tex Mex Frittata
April 27, 2021
By Elizabeth Palmer Califano

This Tex Mex Frittata brings all your favorite taqueria flavors to brunch. Sweet caramelized onion, spicy serrano pepper and savory cotija cheese come together with healthy veggies and satiating protein-packed eggs in this delicious dish. Frittatas are an excellent vehicle for all the extra veggies in your fridge, helping to eliminate food waste and limit your trips to the grocery store, and they taste delicious hot or cold, ideal for busy days filled with Zoom calls and homeschooling. Filled with fiber, antioxidants and immune-boosting vitamins from the plethora of colorful vegetables, this healthful recipe is sure to become a fast favorite.

Serves: 4-6

Total Time: 40 minutes


  • 1 yellow onion, peeled
  • 4 garlic cloves, peeled and minced
  • 1 serrano pepper, minced (seeded if you like a milder heat)
  • 1 bell pepper, cored
  • 1 sweet potato, ends trimmed
  • 2 zucchinis, ends trimmed
  • 1 small handful cherry or grape tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cayenne pepper
  • 12 eggs, cracked and beaten
  • Salt and pepper, to taste
  • 1/3 cup cotija cheese, crumbled (substitute goat, cheddar or mozzarella cheese if you prefer)
  • 1 scallion, white and green parts, minced


  1. Preheat your oven to 375 degrees.
  2. Use the large width blade on your spiralizer to spiralize the onion, bell pepper, sweet potato, and zucchini.
  3. In a large cast iron skillet (or another oven-safe skillet), heat the olive oil over medium heat. Add the onion, garlic, serrano pepper, ground spices and a pinch of salt and pepper. Stir well to combine, and cook for 3-4 minutes, until the onion caramelizes.
  4. Add the bell pepper, sweet potato, zucchini and tomatoes, and cook for another 5-6 minutes until the vegetables are just starting to soften.
  5. Smooth the vegetables into an even layer in the pan.
  6. Pour the beaten eggs over the vegetables, smoothing to ensure an even layer.
  7. Place the skillet in the preheated oven and bake the frittata for 15-20 minutes, until it looks puffed, slightly golden brown and set in the middle. Sprinkle the cotija cheese on top of the frittata, and broil for 1-2 minutes, watching carefully, until the cheese is melted and golden.
  8. Sprinkle minced scallions on top, and enjoy!

Recipe Notes:

If you don’t have a spiralizer, you can thinly slice the vegetables on a mandolin, or just cut them into bite-size pieces. This recipe tastes delicious hot, room temperature or even cold. You can also serve this with a side of avocado, salsa, hot sauce, guacamole, chopped cilantro and/or sour cream to amplify the Tex Mex flavors.

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About the Author

Elizabeth Palmer Califano
Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com