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Mexican Frittaco

Recipe information

  • Yield

    1 serving

Ingredients

2 large eggs, beaten
1 teaspoon chili powder
Salt and freshly ground black pepper
A few drops of hot sauce, such as Tabasco
2 to 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
1 cup (4 ounces) shredded Pepper Jack or chipotle Cheddar cheese, such as Cabot brand
1/2 cup store-bought tomatillo salsa, green chili salsa verde, or smoky chipotle salsa
1/2 avocado, sliced
2 teaspoons fresh lemon juice

Preparation

  1. Beat the eggs together with the chili powder, salt and pepper, and hot sauce. Heat a small nonstick skillet and the EVOO over medium to medium-low heat. Add the eggs and fry without stirring until brown and set, about 2 minutes. Flip the frittata. Top the frittata with cheese and salsa. Sprinkle the sliced avocado with a little lemon juice and arrange the slices across half of the frittata. Fold it over, so it resembles a taco. Slide the completed frittaco on to a plate and eat!

Rachael Ray's 30-Minute Get Real Meals
TagsFrittataEggCheddarCheeseDairyAvocadoVegetableMainBrunchKetoNut FreeGluten Free30 Minutes or LessFryCookbooks
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