I know what you’re thinking. Gross. A Frito Frittata? What in the world?
Well, you’re wrong.
Because Frito Frittata is simply delicious
Even though the frito frittata sounds nothing like it’s classic savory egg big brother, I’m here to tell you it’s freaking awesome. Even I was skeptical about the Frito baked, tabasco loaded meaty breakfast. And then I took my first bite. And after the searing burns on my tongue calmed down, I took another. I was in love. Impressed. And shocked by how well this all came together.
I get that the ingredients sound weird, but it works.
Trust me.
Making a frito frittata
If you are not familiar with what a frittata is, then you may be familiar with a crustless quiche. Pretty similar, but frittata is the fancy Italian way to say it.
Some people think frittata is Mexican food, but only by way of Italy. Although you could make the case that using corn tortilla chips like fritos does tip it to the Mexico side of the equation.
However, regardless of the origin, the dish is super easy to make. You whip some eggs. Throw in some ingredients, then set it in the oven to bake together.
Not unlike scrambled eggs, but way easier to serve and manage.
Can you make frittata ahead of time?
Yes and no. You can get the ingredients together. Go ahead and crack the eggs and whip them together. However, you don’t want to pour the eggs over the Fritos until you are ready to toss it all in the oven. Otherwise your corn chips lose their crunch.
Putting the whipped eggs over the ingredients then going right into the oven is the best way to keep a bit of crunch.
What kind of Fritos work best with Frito Frittata?
With this dish, I went with chili cheese Fritos. They just have that extra something something. But these days you can find so many different kinds of Fritos. Any of them are going to work. Even the sour cream and onion flavored ones.
That is just a guess on my part, but an educated one.
More great brunch dishes
Brunch, the great meal that is neither breakfast or lunch, yet somehow is the best of both. Never serves too early, or runs too late, it is the most philosophically bohemian of all meals.
Want a few more brunch ideas?
Frito Frittata
Equipment
- cast iron skillet (between 8" and 12"
Ingredients
- 3 tbs butter
- 1 onion diced, small to medium sized
- ½ red pepper diced, small to medium sized
- 2 cloves garlic finely chopped
- 1 cup sausage cooked and drained
- Salt and pepper
- 1 tomato seeded and chopped, preferably vine ripened
- 2 tbs cilantro chopped
- 1 ½ cups Fritos I went bold with chili cheese flavor
- 10 eggs lightly beaten
- 1 tbs Tabasco
- 4 oz monteray jack cheese diced
Instructions
- Preheat the oven to 400 degrees F
- In a large ovenproof skillet, heat the butter over medium heat until melted.
- Add the onion, pepper, and garlic and cook for 3-4 minutes.
- Add the sausage and cook, stirring often, until heated through.
- Add the tomato and cilantro.
- Right before adding the eggs, sprinkle in the fritos.
- Meanwhile, whisk the eggs with the tabasco and pour into the skillet.
- Cook until the bottom of the eggs is just starting to set. Sprinkle with cheese.,
- Carefully, place the skillet in the oven. Bake until fluffy and set, 15 to 20 minutes. Let cool a few
Notes
Nutrition
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emily willingham says
when do you put the fritos in? or are they just sprinkled on top?? the recipe doesn’t say.
Kita says
Oops! updated the recipe. It’s right before you add the eggs.
emily willingham says
thanks! looks delish!
cassie says
I was not thinking gross at all! I was thinking totally genius! Looks amazing, Kita!
Erin @ The Spiffy Cookie says
You must not know me at all cause there’s no way I was thinking gross 😉
Katrina @ In Katrina's Kitchen says
Whoa. I’m NOT thinking gross. I’m thinking that I choose my friends well.
movita beaucoup says
Mother of pearl.
There’s nothing more to say.
Christy says
Not gross at all! I was craving Fritos but it was time for breakfast. Thought… how can I incorporate Fritos with my eggs? Wait… google it. Ofcouse someone had to thought the same thing. Thanks for doing all the work. I’m making it now.