Mexican Pan Frittata

Mexican Pan Frittata

1 from 2 votes
Recipe by NZEggs Course: Lunch, DinnerCuisine: MexicanDifficulty: Easy


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Ola! This new recipe from Mexico is a feast of colours and flavours.


  • 2 tbs olive oil

  • 1 small red onion, halved, thinly sliced

  • 2 garlic cloves, finely chopped

  • 1 yellow or red capsicum, halved, deseeded, sliced

  • 1 cob sweet corn, kernels removed

  • 0.33 cup coriander leaves, chopped

  • 200 g mini roma tomatoes, halved lengthways

  • 8 large eggs, at room temperature

  • Store bought tomato salsa

  • Diced avocado, Coriander leaves & lime wedges, to serve


  • Preheat grill on medium-high. Heat oil over medium heat in a 20cm non-stick ovenproof frying pan with oil. Add onion and garlic and cook for 3-4 minutes until soft. Add capsicum and corn, cook, stirring often, for 4-5 minutes until capsicum softens. Stir in chopped coriander.
  • Spread mixture evenly over the base of pan. Scatter tomatoes over mixture. Whisk eggs in a jug. Pour egg mixture over vegetables. Shake the pan to evenly distribute egg. Reduce heat to medium-low and cook for 8-10 minutes or until almost set.
  • Place pan under hot grill for 3-5 minutes or until top just sets. Stand for 5 minutes then transfer to a board. Cut into wedges. Serve with tomato salsa, diced avocado, coriander and lime wedges.


  • CREDIT: Recipe and image courtesy of Australian Eggs.

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