Tex-Mex Frittata

READY IN: 40mins
Recipe by John Gambill

This is great for breakfast, brunch, or dinner and it's relatively lowfat.

Top Review by DeAnna Owens

I love spicy food and this really hits the spot for me! I make this every couple of weeks and then wrap up small squares in parchment paper. I heat it up in the microwave at work and it's a quick breakfast. I did make a couple of modifications; I used 8 oz. chorizo, 1 cup spanish onion, and 1/3 reduced fat cheddar cheese. Thanks for posting this one John!

Ingredients Nutrition


  1. Preheat oven to 350F.
  2. Spray a large non stick skillet with Pam or similar spray release.
  3. Add olive oil.
  4. Heat over a medium flame.
  5. Dice onion and add to the skillet and cook until golden in color.
  6. Add Chorizo and cook until done, about 10 minutes, stirring often.
  7. Drain any fat.
  8. Add drained Rotel tomatoes and chiles, garlic, and spices.
  9. Simmer until reduced (about 10 mins), stirring occasionally.
  10. Meanwhile, combine Egg Beaters and evaporated milk in a mixing bowl and beat with a fork or whisk until frothy.
  11. Pour egg mixture over chorizo and tomatoes and cook until the eggs have set on the bottom and are nearly set on top (about 6 minutes)-- do not stir.
  12. Remove from stove and sprinkle with both cheeses.
  13. Place in a 350 F oven and cook until cheeses have melted and eggs have set on top (about 5 minutes).
  14. Remove from oven and let rest 2 minutes then serve.

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