I’ve taken the classic frittata and turned it into a tasty taco-inspired breakfast! With a side of fresh salsa, this recipe is sure to satisfy your cravings while providing the vitamins, minerals and protein your body needs.

Ingredients

Frittata:
4 eggs
¼ cup milk
½ green pepper, chopped
½ small onion, chopped
½ cup Tex-Mex shredded cheese
2 t. butter
1 T. chili powder
1 T. ground cumin
½ t. garlic powder
½ t. onion powder
½ t. oregano
½ t. paprika

Salsa:
2 tomatoes, diced
onion, diced
½ to one full jalapeno, diced (optional)
lime, juiced
cilantro
½ t. garlic powder
½ t. cumin

Instructions

Frittata
Preheat oven to 475 degrees. Beat eggs, milk and seasonings in bowl. Add half of the cheese, peppers and onion. Mix well. Melt butter in six to eight-inch, nonstick skillet over medium heat. Pour in egg mixture and cook over low to medium heat for at least 10-12 minutes, until eggs are nearly set. Top with remaining cheese and place in oven until golden brown, or 10-12 minutes. Set broiler to high and cook for another 1-3 minutes. Watch closely to avoid burning the frittata.

Salsa
Place all ingredients in a blender or food processor and mix. Top cooked frittata slice with salsa and shredded cheese.