New Mexico Frittata Recipe

Name: New Mexico Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium tomato, peeled and diced; 1 small cucumber, diced; 3/4 c. mild taco sauce; 3 Tbsp. butter; 1 onion, chopped; 1 c. chopped fresh spinach; 3 Tbsp. chopped fresh basil; 8 eggs; 2 Tbsp. water; 1 c. shredded cheese; salt and pepper to taste; 1 zucchini, diced

Servings: persons

1 medium tomato, peeled and diced
1 small cucumber, diced
3/4 c. mild taco sauce
3 Tbsp. butter
1 onion, chopped
1 c. chopped fresh spinach
3 Tbsp. chopped fresh basil
8 eggs
2 Tbsp. water
1 c. shredded cheese
salt and pepper to taste
1 zucchini, diced

1
In bowl, combine tomato, zucchini, cucumber and taco sauce. In skillet, melt butter.
2
Add onion.
3
Cook over medium heat until onion is wilted, 2 to 3 minutes.
4
Add spinach and basil.
5
Turn heat up to high.
6
Beat eggs with water.
7
Add to skillet and immediately begin lifting egg from bottom of skillet, allowing uncooked egg to run under.
8
Cook until set.
9
Turn off heat. Sprinkle with salt and pepper.
10
Sprinkle with cheese.
11
Cover; let stand 5 minutes until cheese is melted.
12
Cut into wedges.
13
Spoon tomato mixture over and serve.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium tomato, peeled and diced, 1 small cucumber, diced, 3/4 c. mild taco sauce, 3 Tbsp. butter, and more.

Yes, New Mexico Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New Mexico Frittata

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