Mexican Frittata Suprema


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These frittatas are quick and easy with not too many ingredients, this breakfast is hearty. Serve with hashed brown potatoes and OJ.

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lincroft, nj


  • 12 eggs, beaten or imitation equivalent
  • 1 sm. jar salsa
  • 8 oz. shredded Mexican cheese mix
  • 1 sm. can sliced mushrooms, drained
  • 1 sm. container lite sour cream
  • 3 scallions, sliced
  • 1 Tbs. smart balance butter
  • 1 sm. can corn, optional
  • 1/4 C. jalapenos, optional
  • 6 oz. breakfast sausage
  • tortillas

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In a bowl, combine eggs and mushrooms and if using, corn. If using, sauté sausage in skillet. Remove sausage, cut into bite-sized pieces and let cool. Drain any juices. Grease skillet with butter. Add cooled sausage to eggs and pour into skillet and cook until set (about 1/2-inch around the sides should be cooked). Place skillet in preheated 350-degree oven for about 5-8 minutes. Sprinkle with cheese and broil for 2-3 minutes until cheese is golden and bubbly.

Remove from oven and let sit about 5 minutes. Slice like a pie and plate up. Toast tortillas and serve with salsa, jalapenos, onions and sour cream.

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