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. All about loving frittats! Something I consider different that I’ve added to my recipes is Asian inspired, basically mushrooms, peppers, green onion, broccoli, whatever leftover veggies you have work great. Stir fry in a bit of your fav oil or butter add a dash of soy. Whisk an egg or 2 with 1/4 tsp ground ginger, add another dash of soy to eggs. Pour eggs over veggies when they’re cooked to your liking. Cover for a few minutes and it’s ready to go. I love this every time I throw it together and the flavor reminds me of fried rice, but you don’t even miss the rice!

    Charissa wrote on January 25th, 2012
  2. I tried this today and was wondering: would it be good to drain off the fat and water that form from sauteing the steak and peppers before adding the eggs? I didn’t drain it off and ended up with eggs that were done but there were still pools of water/fat leftover from the sauteing.

    Kevin wrote on February 20th, 2012
  3. I was wondering how many does this feed?

    victoria wrote on January 24th, 2013
  4. OK…I’m new to this but…isn’t this recipe HUGE on calories?? I realize they seem like ‘healthy’ calories, but it’s like 600 calories or something for 1/4. Help me rationalize eating that many calories for breakfast. I love the new info I am gaining re: eating Primal. Just wondering about the cals.

    Shelley wrote on February 4th, 2013
    • Where are you getting 600 cals from? On fitday, 1 lb of beef steak has 1140 cals, and 10 eggs has about 700 cals. So there’s roughly 1840 cals for the entire thing. Divided into 8 servings has 230 cals per serving. Divided into fourths, as I think you suggest, it’s 460 per serving.

      In any case, 600 cals for an entire meal isn’t much, assuming a daily intake of 2000 cals.

      Feel free to correct my math or logic if you spot an error, and no, I didn’t calculate for the avocado, but I don’t see anything whatsoever to worry about. 600 calories at a meal is nothing, especially since the primal lifestyle assumes a fair amount of exercise and play.

      The problems with excess calories arises when you(for example) accidentally eat 800 calories by eating a whole cup of almonds as a snack, and then eat dinner on top of that. That sort of thing.

      tkm wrote on February 4th, 2013
  5. That looks delicious! I’ll give it a try tomorrow =)

    Wolf wrote on June 15th, 2013

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