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Mexican Frittata with Corn Salsa and Avocado
Recipe

12 INGREDIENTS • 11 STEPS • 17MINS

Mexican Frittata with Corn Salsa and Avocado

4.8
6 ratings
This easy baked breakfast frittata recipe is jazzed up with a ton of Mexican flair! It's filled with a spicy corn salsa that does double duty as a topping. If you're looking for a simple breakfast that can be made in the oven or stove top with lots of vegetables, this is IT.
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Mexican Frittata with Corn Salsa and Avocado
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
This easy baked breakfast frittata recipe is jazzed up with a ton of Mexican flair! It's filled with a spicy corn salsa that does double duty as a topping. If you're looking for a simple breakfast that can be made in the oven or stove top with lots of vegetables, this is IT.
17MINS
Total Time
$5.61
Cost Per Serving
Ingredients
Servings
4
us / metric
Cherry Tomato
2 cups
Cherry Tomatoes, quartered
Corn Kernels
1 1/4 cups
Corn Kernels
Jalapeño Pepper
1
Medium Jalapeño Pepper, deseeded, thinly sliced
Shallot
1
Large Shallot, thinly sliced
Olive Oil
2 Tbsp
Ground Cumin
as needed
Ground Cumin
Smoked Paprika
as needed
Sea Salt
to taste
Egg
8
Large Eggs
Lime
1/2
Lime, juiced
Avocado
1
Avocado, thinly sliced
Fresh Cilantro
4 Tbsp
Fresh Cilantro, chopped
Nutrition Per Serving
VIEW ALL
Calories
133
Fat
7.2 g
Protein
3.0 g
Carbs
16.6 g
Add to plan
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Mexican Frittata with Corn Salsa and Avocado
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author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com

Author's Notes

To make this low FODMAP, simply omit the shallot and avocado. The frittata can be made ahead of time, just wait to top it with the remaining corn salsa and avocado. You can serve at room temperature or heat up for 5 minutes in a 350 degrees oven.
Cooking InstructionsHide images
step 1
Preheat the broiler.
step 2
In a large mixing bowl, combine the Cherry Tomatoes (2 cups), Corn Kernels (1 1/4 cups), Jalapeño Pepper (1), and Shallot (1).
step 2 In a large mixing bowl, combine the Cherry Tomatoes (2 cups), Corn Kernels (1 1/4 cups), Jalapeño Pepper (1), and Shallot (1).
step 3
Tags
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Breakfast
Dairy-Free
Gluten-Free
Brunch
Comfort Food
Shellfish-Free
Vegetarian
One-Pot
Quick & Easy
Mexican
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