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.
Ingredients:
- 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
Instructions:
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.
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Posted By: Worker Bee
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.
Dandelion greens? That grows everywhere near me in the spring/summer. I never thought to eat them. I will be now, thanks.
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.
What a great recipe, and the avacado salsa is gorgeous! Will be making this soon.
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.
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.
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.
You should use light olive oil for cooking and extra virgin for eating on salads.
I have been using coconut oil. It has a higher smoke point than olive.
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.
That avocado salsa looks really good.
I think i’ll have that with my crispy duck tonight.
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!
Looks great. I have some leftover steak in the fridge as we speak…
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.
are you allergic to latex???? Avocado has a link with it….
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?
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.
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.
Yum
looks like a pizza.
Looks fantastic! Going to be making this soon!
Mmm…Great twist on steak and eggs!
This looks great! It is amazing how simple ingredients never get old.
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!
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.
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!
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!
However, there was none to save for later.. gotta double it next time!
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.
we made this dish today and i must say it was incredible!
thanks for the great new addition to our menu plan!
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!
AMAZING! I love me a frittata!!!
Speaking of avocado, I just ate a whole one to my face for dinner.
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.
Great recipe!! Thanks for posting this. I’ll try it today.
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!
Daaang that looks good, thinking about trying it soon!
Wow. Gotta try this one.
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…
I think I know what’s for dinner tonight.
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
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.)
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.