Oaxaca cheese melts at exactly 150°F—any hotter and it separates into greasy strings instead of creamy perfection.
Mexican Frittata
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 green bell pepper, diced (reserve the top for garnish if you like)
- 1 jalapeño, seeded and diced
- Salt and pepper to taste
🥩Meat & Seafood(1)
- ~6 oz chorizo, casings removed
🥛Dairy & Eggs(2)
- Crumbled queso fresco or shredded Oaxaca cheese for topping
- ¼ cup half and half
🧂Spices & Seasonings(1)
- 1–2 tablespoons taco seasoning
📦Other(2)
- 5–6 large eggs
- 2 Roma tomatoes, diced (seeds removed)
👨🍳 Instructions
- 1
Preheat your oven to 375°F.
- 2
Break the chorizo into small pieces and add it to the skillet along with the diced green bell pepper over medium heat. Cook together for about 5–6 minutes, stirring occasionally — the bell pepper will soften in the chorizo fat and keep the chorizo from burning. Add the jalapeño and taco seasoning, stir for another 30 seconds. Add the tomatoes and cook just 1–2 minutes. Spread everything into an even layer.
- 3
Whisk the eggs with the half and half and a pinch of salt and pepper.
- 4
Pour the egg mixture over the fillings. Let it cook on the stovetop over medium-low heat for 2–3 minutes until the edges begin to set.
- 5
Scatter the cheese over the top. Optionally place the reserved bell pepper top in the center as a garnish. Transfer to the oven and bake for 14–16 minutes until the center is set and the cheese is melted and lightly golden.
- 6
Let it rest a couple minutes before slicing.
💡 Pro Tips
- ✓Cook chorizo at medium heat (not high) to render fat slowly without burning the proteins, as chorizo contains 25-30% fat that needs time to properly render and create the cooking base for vegetables.technique25-30% fat content
- ✓Remove tomato seeds before adding to prevent excess moisture release during cooking, as each tomato contains 94% water that can make your frittata watery and prevent proper egg coagulation.ingredient94% water content
- ✓Let the frittata cook on stovetop for exactly 2-3 minutes at medium-low heat (around 275°F surface temp) to create a stable protein network at the bottom before oven transfer.timing275°F surface temp
- ✓Use a 10-inch oven-safe skillet for 5-6 eggs to achieve the ideal 1-inch thickness, ensuring even heat distribution and preventing overcooking at edges while center remains runny.equipment1-inch thickness
- ✓Whisk eggs with half-and-half using a 6:1 ratio (6 eggs to ¼ cup dairy) to add richness without diluting the protein structure needed for proper setting at 160°F internal temperature.technique6:1 ratio, 160°F internal temp
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