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Mexico | Mexican Frittata
with tomato and avocado salad / Marcona almonds

Active: 25 min Total: 45 min
Flavor this frittata with store-bought salsa and smoked paprika to give it a bold boost of flavor. If you've never tried Marcona almonds (a smaller, sweeter version of the California variety), we recommend seeking them out as crunchy side to snack on while you're cooking or enjoy alongside dinner.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Mexican Frittata with Sweet Potatoes:
  • Potatoes, sweet - 1 lb, peeled and chopped
  • Chives - 1 Tbsp, chopped
  • Onions - 1/2, chopped
  • Eggs - 8
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Salsa, any type, plus extra for serving - 1/4 cup
  • Marcona almonds (opt) - 1/4 cup
Tomato and Avocado Salad:
  • Shallots - 1 bulb, chopped
  • Tomatoes, medium - 1, diced
  • Avocados - 1, chopped
  • Vinegar, sherry (sub red or white wine vinegar) - 1 tsp

Nutrition Facts

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Prep

  1. Sweet potatoes / Chives / Onions / Shallots - Prep and store in separate containers. (Can be done up to 5 days ahead)
  2. Tomatoes / Avocados - Prep as directed.
  3. Eggs - Whisk eggs with salt and pepper.

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Make

  1. Heat oven to 425F / 218C.
  2. Place sweet potatoes into a microwave-safe pan or bowl. Cover with wet paper towel and microwave on high until tender, 3 to 5 minutes.
  3. Heat 9” to 10” (22.5 to 25cm) skillet over medium heat (skillet size is based on 4 servings - you may need a smaller or larger skillet if you're customizing). Add cooking oil and then onions to heated oil. Saute until softened, ~3 minutes. Add sweet potatoes, smoked paprika and salsa and stir to combine. Season lightly with salt and pepper.
  4. Pour the egg mixture over the veggies. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out clean.
  5. While frittata is baking, toss tomatoes and avocados with shallots and vinegar. Season with some salt and pepper
  6. Serve frittata warm out of the oven with extra salsa and chives on top. Enjoy Marcona almonds and salad on the side.

Nutrition Facts

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Reviews

Ratings

Original (52)
Gluten-free (2)
Paleo (10)
Vegetarian (6)

23 reviews

This was a soggy sandwich with refried beans and salsa. Yes I toasted the buns. The salad was yummy but don’t forget the salt. Mixed reviews from family. Daughter who doesn’t like eggs loved it. I love eggs and beans but not a fan. So there you have it. I served taco chips with it too.

By: Diane
Posted: Jul 23, 2021
Diet: Original
0 Helpful

Two of my favorite foods are eggs and refried beans. Never thought of putting them together. Loved the avocado and tomato salad also. The only thing I did different with this meal - I didn't assemble the eggs, bread and beans into a sandwich. I put the items on the plate and let the individual decide if they wanted a sandwich.

By: Veronica
Posted: Feb 10, 2018
Diet: Original
0 Helpful

Added a lot of spice and salsa. Very good! Just had tomato and shallots and sliced almonds in a white balsamic dressing for the salad but it was still tasty.

By: Sundi
Posted: Aug 24, 2017
Diet: Paleo
0 Helpful

I just can't get behind re-fried beans.

By: Jenna
Posted: Sep 21, 2016
Diet: Original
0 Helpful

Everyone loved!

By: Laura
Posted: Sep 03, 2016
Diet: Original
0 Helpful

Made the paleo version for dinner, it was good but pretty basic. I don't follow a paleo diet so the leftovers were stuffed into some tortillas and frozen for breakfast burritos on the go. I enjoyed the frittata more stuffed in a burrito with cheese added. Paleo just isn't for me when it comes to eggs, I like mine with cheese.

By: Lorrie
Posted: Aug 30, 2016
Diet: Paleo
0 Helpful