This a yummy breakfast frittata with Mexican flair. Serve this on a Sunday morning instead of the traditional pancake breakfast. Full of flavor. Add a dollop of sour cream and diced avocado on top.
Ingredients
- cooking spray:
- olive oil: 1 tsp
- red bell pepper: 1 piece (cut into thin strips)
- medium white onion: 1 piece (sliced)
- milk: 0.25 cup
- egg whites: 4 piece
- eggs: 2 piece
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- pinch ground cumin: 1 piece
- salsa: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
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Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
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While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
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Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
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Bake in the preheated oven until eggs are set, about 30 minutes.
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Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.
