Easy Fajita Frittata Recipe
This fajita frittata recipe is: Gluten Free, Primal and Low Carb.
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, 1/2 TBSP 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!
Fajita Frittata Recipe
- 1/2 Cup Fajita Leftovers
- 3 Large Eggs
- 2 TBSP Organic Heavy Whipping Cream
- 1 Pinch Kosher Salt
- 3-4 Cranks Fresh Cracked Pepper
- 1/2 TBSP Grass Fed Butter
- 2 TBSP cooked Chorizo optional
- Preheat oven to 375 degrees.
- Reheat fajita leftovers in a non-stick skillet. When hot, set aside.
- In a bowl, crack 3 eggs and beat well.
- Add whipping cream, salt, pepper and heated fajita leftovers. Mix to incorporate.
- Heat your mini skillet over medium heat. Melt butter.
- Coat the pan with the melted butter.
- Add the egg mixture and place in the oven.
- Cook for 12 minutes or until lightly set.
- Change the oven from bake to broil. Add chorizo to the top of fajita (optional).
- Broil for 2-3 minutes or until golden brown.
- Remove from oven, serve hot and enjoy!
Final Thoughts on the Fajita Frittata Recipe:
Sometimes at breakfast you just have to use what is on hand. Whether you have made fajitas at home or enjoyed some out at a restaurant, save a little bit for this tasty recipe the next morning. I have to say that while we were enjoying the fajita frittata recipe (with a bit of chipotle sauce on it to crank up the heat!) this morning, I was thinking about just what a nice time we had at dinner the night before. It was a score all around!
The fajita frittata recipe doesn’t fall into the Paleo world because of the cream that is used. It could be made without the cream, but I really like the consistency that cream adds to the frittata. For 2 TBSP cream, I’m okay bending the rules just a bit. If you’re not paleo, add a handful of cheddar cheese right before the broiler is turned on for a delicious cheesy fajita frittata!
Looking for other delicious breakfast options? Check out some of my incredibly creamy grits with cheese or a delicious paleo sweet potato hash recipe. Want to stick with eggs? How about a delicious wild mushroom omelette with a bright herb sauce.