Fajita Frittata

Book:  We all decided that “Where’d Ya Go Bernadette?” by Maria Semple was funny…. but wouldn’t recommend.  It’s funny and weird and if you want that – go read it.  If you want an ending that makes sense, don’t.

I am working on another “Our Favorite Things at Trader Joe’s” post.  It should almost be entitled “What We Don’t Like at Trader Joe’s” because that would be SO much faster and easier.  There are just a few things I don’t like at Trader Joe’s:  many of their soups are too sweet to me.  They add quite a bit more sugar than I would if I made it from scratch.  I also like their High Fiber Joe’s O’s, but I don’t like what happens to me 4 hours after eating them if you get the drift.

Here is one of my all time favorite things at Trader Joe’s:  The Spinach and Kale Greek Yogurt Dip.  I use it for dipping all my veggies.  I use it to make tuna salad.  I use it to dip chips.  I could just eat it with a spoon  – so good.  The counter lady uses it in her mashed potatoes which seems brilliantly delicious.

Recipe:  Recently, I have been trying to add more vegetables into our diet.  To make them yummy and filling, I came up with this frittata with the produce we received in our Produce Basket.

This is one of my favorite new egg dishes.  After having some friends over, I couldn’t decide which one to make and made two kinds!  This is the first one and you can use any fajita combination ingredients you can find in the fridge or freezer.  Trader Joe’s makes this handy Bell Pepper Medley where everything is chopped and frozen in a big bag for $1.69.  Most of the time, the traffic light peppers are $2-3 here per package anyway.  So, it is handy and cheap and good for you 🙂

Fajita Frittata
serves 6

2 cups of a mixture of: yellow or red onion, green/red/yellow/orange bell peppers, fresh or frozen cut into strips
1 jalapeno, diced with ribs and seeds removed
2 cloves garlic, minced
1 tsp. fajita seasoning (I used Wildtree or there is homemade or taco seasoning is similar)
7 XL or 8 Large eggs
1/4 cup shredded cheddar cheese
salt and pepper
2 Tb. fresh cilantro

Preheat oven to 375 degrees.
Spray a microwave safe 9″ pie plate with cooking spray.  Add onion and pepper mix with the jalapeno.  Cover with a paper towel and microwave on high for about 2 minutes.  Veggies should be hot and tender.  Add garlic and stir.
In a large bowl, whisk together the eggs.  Add fajita seasoning, cheese, 1 tsp. kosher salt, and 1/2 tsp ground black pepper and whisk to combine.  Pour the egg mixture onto the veggies.
Put pie plate in oven for 30 minutes.  Eggs should be set in the middle and not jiggle.  Remove from oven and cool 5 minutes.  Sprinkle cilantro on top.  Slice and serve.
Alternatively:  If you don’t have a glass pie plate, any microwave safe dish will work.
Another Alternative:  Preheat oven to broil setting.  Over medium-high heat, cook onions and peppers in a oven safe, non stick, 10″ saute pan.  Add egg mixture.  Cook on medium high heat for 4-5 minutes.  Broil for 2-3 minutes or until eggs are set.  Sprinkle cilantro on top to finish.