Mexican Spiced Egg & Veggie Frittata

imageSome days I’ve no idea what to have for breakfast, I get tired of the same old meals and every now and then i change it up. Today felt like an egg frittata day, I’ve never made a frittata before. I wanted an easy recipe to start with and take it from there. The end result was nothing short of a plate of pure deliciousness! Packed with protein, fiber and that slight spicy kick.


  • 3 whole eggs, 5 egg whites
  • 1 cup sauteed spinach
  • 1 cup chopped tomatoes
  • 1 medium sized beetroot, chopped
  • Grated Mozzarella cheese
  • pinch of salt
  • Mexican spice mix (you can use any spice mix you want)
  • 2-3 tablespoons milk



  • Turn your oven to 350F
  • Whisk the eggs with milk and mix in the salt and spices
  • Add in the tomatoes, spinach, beets and some of the cheese. Mix it all together
  • I used 2 medium size oval oven bowls, sprayed oil a little and poured my mixture into both. Sprinkled the rest of the cheese on top. You don’t want it to the brim, just an inch or so under.
  • Place them in the oven for 25-30 mins, or just check it by inserting a knife to make sure its cooked
  • Take them out, let them cool, cut them up and enjoy!
  • You can use ANY left over veggies that you have in the fridge as the filling. Chicken, pasta…works too!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.