Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
7 Jan

Fajita Frittata with Avocado Salsa

There are a million ways to prepare and flavor eggs, and yet, how often do you end up making the same old scramble or omelet? Early mornings usually aren’t an ideal time to try out new recipes, which is one reason it’s so easy to dig oneself deep into a breakfast rut. If the thought of eating breakfast is starting to make you groan rather than grin, then it’s high time to change things up.

A Fajita Frittata with Avocado Salsa brings bold new flavor to breakfast without being overly complicated. Seasoned steak and peppers are sautéed and then quickly baked with eggs and topped with an eye-opening avocado salsa. The result is a flavorful and healthy breakfast that can be sliced into portions for the whole family and eaten at home or on the go. If you’re often pressed for time in the morning, then this recipe lets you get a jumpstart on breakfast the night before. Unlike scrambled eggs or omelets, a frittata tastes just as good if it’s cooked ahead of time and then warmed up the next day or eaten straight out of the fridge.

While you can throw just about anything into a frittata for flavor, there’s something about the combination of steak and eggs that’s extra satisfying. Steak also keeps this frittata from tasting strictly like breakfast food so you can easily make it for a quick lunch or dinner, too. Throwing in the peppers adds a serving of veggies, and the chunky avocado salsa – with its addictive kick from tangy lime, green onions and jalapeno pepper – is a tasty change from guacamole.

With a fajita frittata to look forward to, you’ll find yourself bounding out of bed in the morning, ready to eat heartily and face the day.


  • 1 pound skirt or flank steak, thinly sliced
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 cloves of garlic, finely chopped
  • 1-2 poblano or green bell peppers, cut into thin rounds or strips
  • 1 red bell pepper, cut into thin rounds or strips
  • 10 eggs, whisked
  • 1 small bunch cilantro, roughly chopped
  • 2-3 avocados, cut into small chunks
  • 2 green onions, sliced
  • 1 jalapeno pepper, finely chopped (optional)
  • juice of one lime juice
  • sea salt to taste


Season steak with cumin, chili powder and salt.

Preheat oven broiler to high.

Heat olive oil in a 12-inch ovenproof skillet over medium-high heat on the stove. Add steak.

Saute 3 minutes (meat should be just slightly pink) then add garlic and peppers.

Saute 3 minutes more then add eggs and a handful of cilantro. Stir quickly then turn heat down to medium. Let cook 3-4 minutes, until the egg is set around the edges but still runny in the middle.

Transfer the pan to the oven under the broiler and cook until the frittata is golden and firm in the middle, about 3-5 minutes.

Remove from oven.

Gently mix together avocado, green onion, jalapeno and lime juice. Add sea salt to taste.

Serve with slices of frittata.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Sounds delicious. I eat some kind of fritata every morning. My current favorite invloves sweet onions and dandelion greens sauteed in duck fat (leftover from the Christmas ducklings) and a sprinkle of grated manchego. I’d love to hear some other fritata ideas.

    lethargist wrote on January 7th, 2012
    • Dandelion greens? That grows everywhere near me in the spring/summer. I never thought to eat them. I will be now, thanks.

      greg wrote on January 10th, 2012
      • Just make sure the dandelion greens are not growing anywhere that has been sprayed with anything.

        Sitara wrote on June 15th, 2013
    • Drool, drool….;-) My frittata ideas cannot top yours! But, I do like to do one with kalamata olives, feta, and oven-roasted tomatoes or sundried tomatoes. If I have some pesto on hand, I’ll stir that in and/or top it with that.

      Tina wrote on January 13th, 2012
    • I have frittatas every morning. mine always have spinach,build from there. this weeks fav was , spinach,cabbage & onions ,broccoli,avocado,black sesame seeds, touch of chipotle, optional jack cheese,smoked cheddar. sprinkle of parsley flakes, Parmesan cheese into the egg mixture,dash milk. (3 jumbo eggs). WARNING! you will not need lunch after this!

      terrence chaplin wrote on March 5th, 2014
  2. What a great recipe, and the avacado salsa is gorgeous! Will be making this soon.

    JennF wrote on January 7th, 2012
  3. Olive oil? In the skillet? I thought that was one of the no-nos, and that olive oil should be reserved for salad dressings and other cold applications.

    bluescreenofdeath wrote on January 7th, 2012
    • Olive oil has a relatively low smoke point, but is fine to saute’ with. Just keep the heat low enough so the oil doesn’t smoke (that’s true for any oil — even an oil with a high smoke point can smoke and then produce tran-fats once it starts to smoke.) Just use a light touch with the heat.

      Diane wrote on January 7th, 2012
      • It’s a myth that heating causes the formation of trans fats. The only way trans fats form is by deliberately injecting a fat with hydrogen.

        As you point out, though, overheating a fat will make it burn.

        jake3_14 wrote on January 30th, 2012
    • You should use light olive oil for cooking and extra virgin for eating on salads.

      enm wrote on January 7th, 2012
      • I have been using coconut oil. It has a higher smoke point than olive.

        Lynette Rosales wrote on January 20th, 2012
        • While pricey, Macadamia nut oil has a very high smoke point, a buttery taste and the ideal mix of omega 3 & 6… You can also mix a bit of it in to olive oil to increase the smoke point.

          roberta wrote on January 20th, 2012
  4. That avocado salsa looks really good.

    I think i’ll have that with my crispy duck tonight. :)

    Onge wrote on January 7th, 2012
  5. That whole recipe looks really great, thanks for posting it.

    I wonder if I could swap out that olive oil with melted coconut oil, time to experiment! :)

    Arty wrote on January 7th, 2012
  6. Looks great. I have some leftover steak in the fridge as we speak…

    sqt wrote on January 7th, 2012
  7. what a wonderful way for me to have eggs and not have to eat breakfast as soon as I roll out of bed (in order to get to work on time)
    Unfortunately I can’t have the avocado salsa. I’ve developed some sort of allergy, If I eat it I feel sick for the rest of the day. Too bad because I was rather fond of it.

    bbuddha wrote on January 7th, 2012
    • are you allergic to latex???? Avocado has a link with it….

      Lisa wrote on January 9th, 2012
  8. This is perfect recipe to post, because so many people are doing Leptin Resets and Whole30s this month.

    I plugged this into Fitday and got:
    Fritatta: 2272 cal, 153 g fat, 30 g carb, 190 g protein.
    Avocado salsa: 305 cal, 26 g fat, 22 g carbs, 5 g protein.

    So for the Leptin rest folks, this would be 4 days of breakfast, right?

    oxide wrote on January 7th, 2012
  9. If you don’t want to cook it in the oven, you can flip it. Using a spatula, slide it off, cooked side down, onto a plate. Turn the skillet upside down over the plate, and then turn the whole thing so the skillet is right-side-up and place back on the burner. I don’t have a skillet that can go in the oven, and I think this way is faster.

    Dtnmommy wrote on January 7th, 2012
    • you can also cover the skillet & the contents will cook. This is usually how I do mine, as my stove is an old gas one & the oven takes forever to heat up.

      Peggy wrote on January 7th, 2012
  10. Yum :) looks like a pizza.

    Алиса wrote on January 7th, 2012
  11. Looks fantastic! Going to be making this soon!

    Karen wrote on January 7th, 2012
  12. Mmm…Great twist on steak and eggs!

    Marjorie wrote on January 7th, 2012
  13. This looks great! It is amazing how simple ingredients never get old.

    Cathy wrote on January 7th, 2012
  14. Frittatas are awesome, you can use just about any meat and veg combination and it works. Try roast chicken with asparagus, bacon, courgette and cherry tomatoes with some parsley and black pepper. The best!

    EnglishmanInOz wrote on January 7th, 2012
  15. Frittatas have become one of my go-to breakfast meals – they cook and refrigerate well for later consumption. It also gives me a chance to get a few vegetables into my breakfast.

    Dennis Murray wrote on January 7th, 2012
  16. Made this last night, with chimichurri sauce instead of the salsa, as my ‘cados weren’t ripe yet. Turned out beautifully, looking forward to a cold slice for lunch!

    Mrs. Toon wrote on January 8th, 2012
  17. Awesome timing.. leftover guac in the fridge and just picked up some Cajun steak tips at the butcher shop. This recipe was a great change up from eggs and bacon!

    Though I preferred tallow to olive oil over high heat.. Thanks for another great Saturday treat!

    Alex wrote on January 8th, 2012
    • However, there was none to save for later.. gotta double it next time!

      Alex wrote on January 8th, 2012
  18. Just made this and darn it’s good. Few things of note:

    – (Not complaining) This is a ton of steak per serving, so be ready for the steak to dominate the eggs.
    – What happened to the onions? Am I supposed to put them in the salsa? How can I do that if they’re sliced, and not diced? I ended up dicing them up and adding them to the salsa.
    – Avocados are out of season here in the mid-Atlantic, so be sure to get some good ripe ones. Mine were definitely not ripe yet, and it ruined the salsa a bit.
    – The prep work is pretty significant for this recipe, but actual cook time is very short. Do ALL the prep work up front or you’ll end up with smoking olive oil in the pan like I had.
    – Because my avocados weren’t ripe enough, I didn’t get as much avocado out of them when cutting them up. This led to being short on the salsa; I had to go back and make some more (nearly 2x what I had).
    – The amount of vegetables are perfect. They don’t overwhelm the frittata and are a nice serving size to get some vegetables in.

    Now I think I’m going to go have another slice. YUM.

    Jake P wrote on January 8th, 2012
  19. we made this dish today and i must say it was incredible!

    thanks for the great new addition to our menu plan!

    James Dondo wrote on January 8th, 2012
  20. Wow this looks awesome! I just posted a similar mexican inspired egg dinner yesterday. It’s my take on a mexican burrito, but paleo style of course, using an egg ‘wrap’ instead of bread. They turned out super yummy! Will have to make this next time I have a craving for mexican!

    Sarah wrote on January 8th, 2012
  21. AMAZING! I love me a frittata!!!

    Speaking of avocado, I just ate a whole one to my face for dinner.

    pat wrote on January 8th, 2012
  22. This looks delicious and works well within the 30 day detox plan my husband and I are doing. great photos btw!!
    I want to add that adding a bit of TURMERIC spice to EVOO allows you to cook with it and it prevents oxidization and free radicals from forming. and as mentioned – saute doesn’t get that hot. We are EVOO users for just about everything – except for popcorn in which we like to drizzle melted coconut oil.
    Oh – re: avacados this time of year – I recently figured out that you need to buy them a week ahead of when you plan to use them, put them in a closed up brown paper bag to help speed up the ripening process.

    RitaS wrote on January 8th, 2012
  23. Great recipe!! Thanks for posting this. I’ll try it today.

    John wrote on January 9th, 2012
  24. I made this last night and it turned out great. First time I’ve ever used the broiler (a lot easier than I thought).

    However, the only steaks I had were ribeyes and stew meat, so I used pork sausage (pan fried and then cut into pieces). Ribeye would have been really good, but I was worried about messing up the dish and ruining a $14 steak.

    I also added red onion, cayenne (I didn’t have jalapenos), fresh basil, a couple more cloves of garlic.

    Also, I didn’t have cilantro or green onions, but I did add feta to the avocado salsa and it was amazing!

    Scott wrote on January 9th, 2012
  25. Daaang that looks good, thinking about trying it soon!

    Ed wrote on January 9th, 2012
  26. Wow. Gotta try this one.

    Félix wrote on January 9th, 2012
  27. YAAAAAY! This is why I LOVE primal!!
    I laugh at my partner everytime we have fajitas because as he eats wheat he can’t manage as much meat and veggies as me because he gets tortilla bloat!
    I’ll think make this tomorrow when he gets back from his business trip… slowly slowly catchy monkey…

    Charlotte wrote on January 10th, 2012
  28. I think I know what’s for dinner tonight. 😀

    Audrey H wrote on January 10th, 2012
  29. Made this tonight. Let’s jus say I’m glad I cut the recipe in half, as I could have easily downed the entire thing! Delicious

    Jake wrote on January 10th, 2012
  30. Could someone who’s made this please tell me how many it (realistically) serves? I’d like to consider it for my next brunch, but not if I have no idea how many people it’ll feed. Thanks :}

    (Drives me nuts the number of droolworthy Primal/Paleo recipes I’ve seen recently which don’t even hint at number of servings. Sigh.)

    Ellen wrote on January 10th, 2012
    • I made this last night…it was awesome! Don’t change a thing. I have a family of 6 (four young kids), and it was enough for all us, but my husband and I each ate 1/4 of it. I would say that realistically this could feed 4 adults, and I would definitely add some type of side-dish(s) if you really want to be satisfied.

      Amanda wrote on January 30th, 2012
  31. I made this on Sunday night thinking it would be really helpful to have handy throughout the week. WOW, it was perfect! I knew this would be a crazy busy week, and having this cut into 8 portion sizes in ziplocks was just too easy. I’m going to freeze what I haven’t used and see how it reheats. But I really appreciate this recipes. Lots of room to play as well.

    Tami wrote on January 11th, 2012
  32. Does it come out firm or soft. Was wondering if I could use this as a sorta breakfast pizza? Looks amazing…can’t wait to give it a go. Probably modify it a bit to be a little lower on the fat side as I would be tempted to eat the entire thing!!

    Frank wrote on January 11th, 2012
  33. I made this up today, and it turned out to be probably the best breakfast I’ve ever made or had! Then I put a little shot of tequila in my coffee to turn it up to 10!

    Jessie wrote on January 14th, 2012
  34. Could you please add the “Pin It” button for us Pinterest users to your posts? I am collecting recipes and it would be super helpful! Thanks!!

    Denise wrote on January 17th, 2012

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