Mexican Pan Frittata

Ola! A great option for when you’re short on time or have unexpected guests, this new recipe from Mexico is a feast of colours and flavours.

mexican pan frittata

Mexican Pan Frittata

Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Snack
Servings 4


  • 2 tbs olive oil
  • 1 small red onion halved, thinly sliced
  • 2 cloves garlic finely chopped
  • 1 yellow or red capsicum halved, deseeded, sliced
  • 1 cob sweet corn kernels removed
  • 1/3 cup coriander leaves chopped
  • 200 g mini roma tomatoes halved lengthways
  • 8 large eggs at room temperature
  • store bought tomato salsa
  • diced avocado, coriander leaves & lime wedges to serve


  • Preheat grill on medium-high. Heat oil over medium heat in a 20cm non-stick ovenproof frying pan with oil. Add onion and garlic and cook for 3-4 minutes until soft. Add capsicum and corn, cook, stirring often, for 4-5 minutes until capsicum softens. Stir in chopped coriander.
  • Spread mixture evenly over the base of pan. Scatter tomatoes over mixture. Whisk eggs in a jug. Pour egg mixture over vegetables. Shake the pan to evenly distribute egg. Reduce heat to medium-low and cook for 8-10 minutes or until almost set.
  • Place pan under hot grill for 3-5 minutes or until top just sets. Stand for 5 minutes then transfer to a board. Cut into wedges. Serve with tomato salsa, diced avocado, coriander and lime wedges.
Keyword Eggs

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