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!
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.
NOTES:
- 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!
- Wondering about the different types of vegetarians?
Did you make this recipe? Please give it a star rating below!
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!
- 10 large eggs beaten
- 2 teaspoons taco seasoning
- pinch salt
- 2 tablespoons 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
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Crack eggs into a bowl. Add a pinch of salt and taco seasoning. Beat or whisk until foamy and set aside.
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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.
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Place oven rack at second position from top (so not the highest rack setting, the next one down). Preheat oven to broil.
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Heat a 12 cast iron pan over medium heat. Once hot, add avocado oil and then sliced onions and peppers.
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Saute for 2 to 3 minutes, stirring constantly, to soften veggies.
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Add beaten eggs.
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Allow to cook undisturbed for 4 to 5 minutes, until sides begin to set.
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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.
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Remove, all to cool for 5 minutes. Slice into 6 pieces and serve with your favorite toppings!
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I was just telling my dad how to make frittatas the other day! I’m going to send this to him because he’d love this version!
Thanks for sharing Angie – I hope he loves it!
Oh, wow. My husband would flip for this! Bookmarking for later. 🙂
Hope he loves it Erin!
I really love that this can freeze! Looks delicious!
Nothing like a stocked freezer!
This looks awesome! Thanks for the recipe. Eggs for breakfast is great, and I hate paying for brunch on the weekends, so here is another good reason to eat in. Thanks!
Exactly! Plus, this is super quick so breakfast is on the table in like 15 minutes!
I go in phases with frittatas, too. I’ll go through a period where I’ll make at least one a week for months. Then I’ll go a year or more without making one at all. Weird. Anyway, this looks terrific — such nice flavor. Thanks!
Right?! Same thing over here 🙂