Mexican Frittata

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves 4.

Ingredients

1 T. oil
1/2 an onion, cut into thin slices
3 red or orange Bellafina peppers, cut into thin slices
5-6 eggs
salt and pepper
2 oz. shredded white sharp cheddar
1 avocado (optional, but recommended)

Instructions

Heat oil in a skillet on medium heat.
Once hot, add onions and cook for 5 minutes.
Add peppers and cook for an additional 5-8 minutes.
Remove from heat and let cool slightly.
Whisk eggs thoroughly with salt and pepper.
Place pan back on stove and turn on low heat.
Add eggs, sprinkle with cheese, and cook for 4-5 minutes until eggs are set along the edges.
Broil eggs for 2-3 minutes until top is browned and eggs puff up.
Finish with a few of your favorite extras. We highly recommend this fish taco sauce, pico de gallo, and avocado
Mexican frittata with onions and peppers. Finished with avocado, pico de gallo, and fish taco sauce.

Slightly adapted from mywifecancook.com