Frito Frittata | Kita Roberts

Frito Frittata

From: Rachael Ray Magazine April 2013
Course Breakfast
Cuisine American
Keyword frito, frittata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 436kcal


  • 3 tbs butter
  • 1 small onion diced
  • 1/2 small red pepper diced
  • 2 cloves garlic finely chopped
  • 1 cup sliced cooked sausage
  • Salt and pepper
  • 1 small ripe vine tomato seeded and chopped
  • 2 tbs cilantro chopped
  • About 1 1/2 cups Fritos corn chips I went bold with chili cheese flavor
  • 10 eggs lightly beaten
  • 1 tbs Tabasco
  • 4 oz monteray jack cheese diced


  • 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


Calories: 436kcal | Carbohydrates: 6g | Protein: 25g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 477mg | Sodium: 632mg | Potassium: 376mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1895IU | Vitamin C: 28.1mg | Calcium: 281mg | Iron: 2.6mg