It's just so much fun to say fajita frittata.  Well, at least I think so.  I woke up this morning with fajita frittata on the brain.  Then I said fajita frittata at least twenty times in a row, laughing the whole time.  For some reason it just hits my funny bone.

This fajita frittata recipe is a bit of a cheater.  Last night a good friend and I went out to dinner to a local Mexican restaurant.  I enjoy going out for Mexican every now and again, not only because it is delicious but it is really easy for me to order both gluten free and paleo friendly food there.  I have found that fajitas are the safest route.  Next time you are out, ask for the beans and rice to be subbed out for extra grilled veggies and you'll have plenty leftover to make this delicious little frittata.

If you wanted to, you could easily make this from scratch as well.  All you would need to do is sautee some sliced peppers and onions, then chop up either some leftover steak or chicken.  Mix this up well and you're ready to roll.  We typically have chorizo around the house which was then heated up, crumbled and tossed on top of the frittata for a little extra zing.

QUICK COOKING TIP: To make the egg not stick to the cast iron, use a little more butter than you would if you were cooking plain eggs.  For the mini pan used in this recipe, ½ tablespoon of grass fed butter was first melted in the pan.  Next, take the pan off the heat and coat the entire bottom and sides with the butter.  There will be extra butter at the bottom of the pan.  When the egg mixture is added in, the melted butter will sear the eggs nicely so your fajita frittata will slide right out of the pan!

Let's get to the fajita frittata recipe!