Isabel Eats · by Isabel Orozco-Moore★ 4.6 (11)
Salsa Verde Breakfast Frittata
NUTRITION · PER SERVING65M COOK
CAL 11%·PRO 36%
CARBS 9G16% OF CAL
2G FIBER2G OTHER5G TOTAL SUGAR
FAT 12G49% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked frittata with eggs, peppers, and salsa verde, finished with a yogurt-based sauce. A vegetarian brunch favorite that works anytime of day with fresh, vibrant flavors.
mainmexicanegg disheggs🥧 baking dish🍳 skillet🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 teaspoons olive oil, (plus more for greasing pan)
- 1 large yellow onion, (diced)
- 1 medium green bell pepper, (diced)
- 12 large eggs
- 1/4 cup milk
- 1/4 cup salsa verde
- 3/4 teaspoon salt
- 1 pinch freshly ground black pepper
- 1/2 cup shredded Mexican blend cheese, (optional)
- diced tomatoes, (for garnish)
- chopped cilantro (for garnish)
- 1 cup plain nonfat Greek yogurt
- 1/2 cup salsa verde
- 1/4 cup finely chopped cilantro
At a glance
PER SERVING · TIME 65M
CAL 11%·PRO 36%
CARBS 9G16% OF CAL
2G FIBER2G OTHER5G TOTAL SUGAR
FAT 12G49% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 714mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 406mg
- Calcium
- 118mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 714MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.