Vegetarian Recipes

Vegetarian Mexican Frittata

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Authеntіс Itаlіаn frіttаtаѕ tурісаllу fеаturе lосаl vеgеtаblеѕ аnd hеrbѕ, сhееѕеѕ, аnd ѕоmеtіmеѕ mеаtѕ, ѕuсh аѕ раnсеttа оr рrоѕсіuttо. Thіѕ vеgеtаrіаn Mеxісаn vеrѕіоn fеаturеѕ Lаtіn Amеrісаn vеgеtаblеѕ аnd hеrbѕ, іnсludіng сhіlеѕ, tоmаtіllоѕ, blасk bеаnѕ, оrеgаnо, аnd сіlаntrо. Tо fіnіѕh, ѕрооn а lіttlе ѕаlѕа оn tор fоr а flаvоrful, ѕаtіѕfуіng lunсh оr dіnnеr.

Vegetarian Mexican Frittata


  • 1/2 onion, chopped
  • 1/2 sweet yellow bell pepper, chopped
  • 1/2 sweet orange bell pepper, chopped
  • 1 cup chopped mushrooms
  • 2 Yukon gold potatoes shredded 4 oz.
  • Can diced green chilies, chopped
  • 1 cup liquid egg whites
  • 1/2 cup nonfat milk (can also use rice, soy, or almond milk – all plain varieties)
  • 1/2 cup light shredded Mexican cheese or 1/4 cup Parmesan cheese
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground chili powder
  • Pinch sea salt
  • Fresh cracked black pepper


  1. Preheat oven to 350F.
  2. Coat a nonstick pan with olive oil cooking spray and place over medium-high heat until hot.
  3. Add the onions, bell peppers, mushrooms, and Yukon gold potatoes with the cumin and chili powder. Sauté until lightly golden, about 3 minutes. Pour into a 9-inch round glass baking dish or pie pan.
  4. In a bowl, combine egg whites with nonfat milk and light shredded Mexican cheese blend (or Parmesan cheese); season with salt and pepper. Mix well and pour over vegetables. Place in a pre-heated oven and cook for approximately 40 minutes, or until puffed and lightly golden.
  5. Garnish with chopped cilantro and serve with a variety of salsas, guacamole, and hot sauce.

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