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Frito Frittata | Kita Roberts GirlCarnivore.com

Frito Frittata

This is my take on a frito frittata and it was inspired by a recipe I saw in Rachael Ray Magazine April 2013
Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 436kcal


  • cast iron skillet (between 8" and 12"


  • 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


  • 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


Make sure to pour the eggs on right before going to the oven. You can make a vegetarian version by substituting eggplant or potatoes for the sausage. 


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