This Vegetarian Fajita Frittata is a flavor-packed quick meal that is perfect for any time of the day. Serve topped with sliced avocado and chips!
Frittata’s are one of those things that I go through phases with cooking. But, every single time I make a frittata I think the same exact thing, “This is so easy – why don’t I do this more?”
I am committing right here and right now to adding one new frittata a week to our dinner plan. It’s an easy way to use up leftovers and create a delicious and easy dinner!
This Vegetarian Fajita Frittata is so stupid easy, the whole thing – chopping included – takes about 15 to 20 minutes.
Since we are going with fajitas, you can serve this with all of your favorite fajita toppings. I like avocado or guacamole and some corn chips or plantains but if you eat dairy, bust out the cheese and sour cream. Oh, and salsa. And hot sauce. OBVS.
- You can use any combination of colored bell peppers or all the same color. I prefer using organic peppers so I always look for what is on sale.
- You can freeze any leftover frittata once completely cooled.
- I used taco seasoning because it’s more common and readily available than fajita seasoning but either works!
Serves 1/6 finished Frittata
10 minPrep Time
6 minCook Time
16 minTotal Time
- 10 large eggs, beaten
- 2 teaspoons taco seasoning
- pinch salt
- 2 T avocado oil
- 1 extra large onion, peeled, halved and cut into 1" thick strips
- 2 bell peppers, any colors, seeded and cut into 1/2" thick strips
- sliced avocado OR guacamole
- pickled jalapeno
- fresh cilantro
- pico de gallo
- organic corn chips or plantain chips
- Crack eggs into a bowl. Add a pinch of salt and taco seasoning. Beat or whisk until foamy and set aside.
- Peel onion, cut in half and slice into 1" thick slices. Remove seeds and ribs from inside of bell peppers. Slice into 1/2" thick slices.
- Place oven rack at second position from top (so not the highest rack setting, the next one down). Preheat oven to broil.
- Heat a 12 cast iron pan over medium heat. Once hot, add avocado oil and then sliced onions and peppers.
- Saute for 2 to 3 minutes, stirring constantly, to soften veggies.
- Add beaten eggs.
- Allow to cook undisturbed for 4 to 5 minutes, until sides begin to set.
- Use pot holders to carefully move the hot cast iron pan to the preheated oven. Broil for 2 to 3 minutes until top begins to brown.
- Remove, all to cool for 5 minutes. Slice into 6 pieces and serve with your favorite toppings!