Easy Mexican Frittata

These individual frittatas are not only delicious, but also pretty as well. When I saw these “As Seen on TV” pans I definitely thought they were silly, but they make the perfect form for these frittatas. I served them individually and topped each with a dollop of sour cream and salsa and drizzled with the same cilantro lime dressing from the chorizo corn muffin recipe from last week. Enjoy!

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What You’ll Need

  • 8 eggs, beaten
  • 1/4 cup Pepper Jack Cheese, grated
  • 1/4 cup instant pancake mix
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon butter
  • 1/2 cup chopped roasted bell peppers
  • 1/2 cup chopped country ham
  • 4 oz can of diced green chiles
  • 2 teaspoons hot sauce of choice

Preheat oven to 375 degrees. Spray pans with non-stick spray.

In medium size bowl, using a fork, blend together eggs, pancake mix, cheese, pepper, and salt. Heat a non-stick saute pan over medium high heat. Add butter to pan and melt. Add bell peppers, ham and chilies to pan and saute for about 5 minutes. Let cool. Pour into egg mixture into and stir with rubber spatula. Pour into pans, filling about 3/4 of the way full. Of course, if you do not own these pans, muffin tins work great as well. Just adjust the bake time to around 15 minutes.

Place pan into oven and bake for about 25-30 minutes, until lightly browned and fluffy. Remove from pans and let cool for about 10 minutes. Flip over onto serving dishes and top with sour cream, salsa of your choice and the cilantro lime drizzle. Feel free to add hot sauce to taste. These also taste great with a warm tortilla on the side. Enjoy!

<3wc

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