Mealime recipe · lives on in MealPot
Mexican-Style Frittata with Bell Pepper, Cheddar & Avocado
- 30 min
- 2–6 servings
- 568 kcal / serving
A quick, bright frittata loaded with bell pepper, jalapeño, green onions, and cheddar, finished with avocado. It makes a satisfying weeknight breakfast-for-dinner with a creamy interior and crisp edges.
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Ingredients
- 1avocado
- ¼ (8 oz) blockcheddar cheese
- 6eggs
- ½ small bunchgreen onions (scallions)
- 1jalapeño pepper
- 1red bell pepper
- ½ mediumred onion
- avocados
- jalapeño peppers
- red bell peppers
- red onions
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · spatula · stainless steel or cast iron skillet · whisk or fork
Directions
- Wash and dry all fresh produce, then prepare the vegetables as described.
- Heat an ovenproof skillet over medium and swirl in a drizzle of olive oil.
- Add the chopped peppers, onion, and most of the green onions to the skillet; season with chili powder, cumin, salt, and pepper, and cook until softened, about 4 to 6 minutes.
- Coarsely grate about 1/2 cup cheddar and whisk it with the eggs, a pinch of salt, and a little pepper in a medium bowl.
- Pour the egg mixture into the skillet, pushing the edges in so the uncooked eggs flow underneath; cook until the center is mostly set but the top remains runny, about 4 to 5 minutes.
- Slide the skillet into the oven and broil until the top is browned and set, 2 to 3 minutes, watching closely.
- While it finishes, halve and slice the avocado.
- Remove from the oven, cut the frittata into wedges, and top with avocado slices and the remaining green onions for serving.
Two tips
- Prep the vegetables ahead and store in the fridge for faster assembly the next day.
- Try swapping in any leftover cheese you have on hand or serve with sliced radishes for extra crunch.
Nutrition per serving
- Calories
- 568 kcal
- Protein
- 27 g
- Carbs
- 19 g
- Fat
- 44 g
- Fiber
- 10 g
- Sodium
- 386 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.