Southwestern Frittata

May 8, 2020
Created by Harmons Dietitian
40 minutes
Serves 6
  • 2 Tbsp olive oil
  • 2 cups mushrooms, chopped
  • Salt and freshly ground pepper
  • 1 large chile, halved, seeds removed and thinly sliced
  • 2 green onions, thinly sliced, white and green parts separated
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 10 large eggs
  • 1/2 cup whole milk
  • 2 Tbsp chopped fresh cilantro
  • 2 oz feta cheese, crumbled

A frittata is simply eggs and milk whisked together with fillings, and cooked on the stove before being finished in the oven. You can choose to use any combo of vegetables, herbs, spices, and cheese. As long as you have eggs and milk, you can mix and match add-ins and the recipe will work.

Preheat oven to 350°.

Heat oil in a 12” cast iron skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms soften, about 5 minutes. Add chile, white parts of green onion, cumin, coriander, red pepper flakes, salt and pepper. Cook, stirring occasionally, until chile and green onions are slightly softened, about 5 minutes.

Meanwhile, in a bowl, whisk eggs, milk, cilantro, and green parts of green onion. Season with salt and pepper. Pour egg-herb mixture over vegetables. Shake pan so egg settles between vegetables. Sprinkle frittata with cheese and cook until edges just start to set, about 5 minutes. Transfer skillet to oven and cook until eggs are just set but still wiggle a bit, about 14 minutes. Remove from oven and let sit a few minutes. Cut into wedges.

Nutrition per serving: 210 calories; 14 g total fat (4g saturated); 200mg sodium; 4g carbohydrates; 1g dietary fiber; 3g sugar (0g added sugar); 13g protein