Mexican-Style Frittata


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This is one of the cheesiest frittatas you'll every try!

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Time needed

40 min cooking

Serving Size / Yield

4 servings


  • 3 C. whole milk
  • 1 1/2 C. flour
  • 1/2 tsp. salt
  • 6 eggs
  • 1 Tbs. vegetable oil
  • 1 1/2 lbs. fresh chili peppers
  • 1 1/2 lbs. medium cheddar cheese
  • 1 1/2 lbs. Monterey Jack cheese
  • 1 avocado
  • 1 red bell pepper

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Preheat oven to 375 degrees.  Blend the milk, flour, salt, and eggs.  Spread oil over the bottom and sides of a 9x13-inch pan.  Remove stems and seeds from the chili peppers and cut into 1-inch pieces.  Shred cheeses and mix.  Place half of chili peppers in a layer on the bottom of the pan.  Top with half the cheese.  Add the rest of the chili peppers. Add the rest of the cheese.  Pour egg mixture over the top.  Bake for 40 minutes.  Remove skin and pit from avocado and cut into slices.  Remove seeds and stem from the red pepper and cut into 1-inch pieces.  Use avocado and red pepper as garnish.

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