Easy Tex-Mex Frittata // Stove Top ❤️

I love this time of year, the holidays are just around the corner. We always enjoy having family or friends coming over to visit and spending a few days with us. I like to bring out my prettiest dishes and breakfast is always a fun time and that’s because I fix easy breakfast meals so I can enjoy our company. A Frittata is always on top of my list of choices because it’s so easy to put together and because there are so many different ways of making it. Frittatas are delicious when they’re hot or cold, and they are perfect anytime of the day and they freeze so well. I hope you give this recipe a try. ❤️

Ingredients

• 2 tablespoons cooking oil (olive oil, avocado oil, or vegetable oil)

• 1 cup finely diced potatoes (about 1 medium potato)

• 6 ounces Mexican-style chorizo, breakfast sausage, or bacon, cooked and crumbled

• 1/2 cup finely chopped onion

• 1/4 cup diced bell pepper (any color)

• 1 jalapeño, finely chopped (optional, adjust to taste)

• 1/2 teaspoon garlic powder

• Black pepper, to taste

• 8 large eggs

• 1/2 cup water, milk, or cream

• 1/2 cup diced fresh tomatoes

• 2 tablespoons chopped fresh cilantro

• 1 cup shredded melting cheese (Monterey Jack, Cheddar, or a Mexican blend)

Instructions
Heat a 10-inch skillet over medium-low heat and add the oil. Once warm, add the diced potatoes and cook for a few minutes, stirring occasionally, until they begin to soften.

Add the chorizo (or other meat), onion, bell pepper, and jalapeño. Stir everything together and cook until the potatoes are tender and the vegetables are fragrant, about 6–8 minutes. Season with garlic powder and black pepper.

In a bowl, crack the eggs and whisk them with the water, milk, or cream until well combined. Pour the egg mixture evenly over the skillet ingredients. Gently stir just once or twice to distribute everything, then stop stirring.

Reduce the heat to low, cover the skillet, and allow the frittata to cook slowly until the eggs are set and no longer jiggly in the center, about 10–15 minutes depending on your stove.

Turn off the heat and quickly sprinkle the tomatoes, cilantro, and shredded cheese over the top. Cover again and let the skillet sit for about 5 minutes, allowing the cheese to melt and the frittata to finish setting.

Slice and serve warm.

Notes or Tips

• This recipe is very flexible—swap the protein or vegetables based on what you have on hand.

• Cutting the potatoes small ensures everything cooks evenly at the same time.

• Serve with fresh fruit, toast, biscuits, or tortillas for a complete meal.

• Leftovers reheat well and make an excellent next-day breakfast or lunch.

Invite your family to the table, slice it up, and enjoy a flavorful meal together. If you try it, encourage readers to share their variations and cooking tips in the comments.