This Southwestern Breakfast Frittata is a crowd-pleasing breakfast recipe featuring steak fajitas, onions and peppers, and plenty of cilantro!
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Around here, we love an easy, crowd-pleasing breakfast dish like a frittata, casserole, or quiche. And we’ve made them with countless flavor combinations, including our tasty Vegetable Frittata with Goat Cheese and Bacon, and a simple 4-Ingredient Sausage Tomato Frittata,
But frittatas are so versatile and adaptable, we wanted to come up with a new way to serve up this crowd-pleasing brekkie using ingredients that aren’t usually associated with the first meal of the day. Enter: the Southwestern Breakfast Frittata, inspired by classic Tex-Mex fajitas. (Why not?)
So we packed all of the craveable flavors of fajitas into one delicious breakfast frittata, including strips of tender beef, onions, peppers, and plenty of cilantro!
First, the seasoned beef gets cooked in some grass-fed butter. Then, the fajita veggies are cooked in that meat-flavored grass-fed butter. A dozen eggs bind it all together, and fresh, vibrant, and delicious toppings like avocado and cilantro bring it all home!
Why You’ll Love This Frittata Recipe
- All the craveable flavors of fajitas in one delicious breakfast frittata
- Only 15 minutes of prep
- A total crowd-pleaser for guests, brunch with friends, or a weekend breakfast for the fam
Southwestern Frittata Recipe Ingredients
Here’s everything you’ll need to whip up this crowd-pleasing frittata. Find ingredient notes (including substitutions and swaps) below.
- Butter – 1 Tablespoon grass-fed butter ghee, or extra virgin coconut oil
- Skirt steak – 1/2 pound skirt steak tenderized
- Seasonings – 1 teaspoon steak seasoning (or salt & pepper to taste)
- Bell peppers – 1 red, and 1 green bell pepper
- Onion – ½ a red onion (you could substitute yellow or white onion instead)
- Eggs – 12 eggs
- Cilantro – 2 Tablespoons fresh cilantro
- Avocado – 1 avocado
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
Here’s how to make this tasty breakfast frittata with fajita meat your own:
- Swap the proteins – Who says this fajita-inspired breakfast dish has to be made with beef? Feel free to swap in chicken or shrimp instead of you prefer.
- Go veggie – for a meatless version of this recipe, opt for black beans or poblano peppers instead.
How to Make Fajita Frittata
Here’s how this fajita frittata comes together with just 15 minutes of prep!
Step 1: Dust the skirt steak with the steak seasoning or salt and pepper.
Step 2: In a medium or large frying pan, melt the butter.
When the butter is melted and bubbling, add the steak and leave it undisturbed for 5 minutes. Flip the steak and cook on the other side for an additional 5 minutes. Remove the meat from the pan and let it rest on a cutting board while you cook the vegetables.
Step 3: Add the chopped peppers and onion to the hot frying pan with the steak drippings. Sautée until the onions become translucent and the peppers slightly charred. Turn off the heat.
Step 4: Chop the meat into bite-sized pieces and add back in the pan with the cooked vegetables.
Step 5: Scramble the 12 eggs together and pour over the beef and vegetable fajitas. Stir to evenly spread the eggs throughout the mixture.
Step 6: Bake at 350 F for 30–35 minutes, or until the center is firm.
Let it cool for 5 minutes, cut, and then serve with the cilantro and a couple slices of avocado for each slice.
Recipe Tips
Use the right pan – a large nonstick pan is the best option for this recipe. But if you don’t have a good nonstick pan, you can use cast iron or another oven-safe pan.
Use your leftovers – this recipe is even easier if you use leftover steak (or chicken) from last night’s dinner!
How to Serve
Let the frittata cool for 5 minutes, cut, and then serve with the cilantro and a couple slices of avocado for each slice.
How to Store and Reheat
Store leftover frittata in a sealed container in the refrigerator for up to 5 days, and reheat in the oven or microwave until just heated through.
Frequently Asked Questions
While both egg dishes are similar, there are a few key differences. Omelets are made on the stovetop by folding eggs around ingredients like ham, peppers, cheese, and herbs. Frittatas are made with the same type of ingredients and usually start on the stovetop. But instead of being stuffed inside of folded eggs, the ingredients are stirred into beaten eggs – then finished in the oven so the eggs puff up and get cooked through evenly.
Having some leftover frittata is a good problem to have! Of course you can simply reheat frittatas and eat them as-is. But they also make for delicious sandwiches! Just toast up some bread, slather it with some pesto or romesco sauce if you have it, and add a wedge of frittata to the middle.
More of Our Best Tex-Mex Recipes
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Southwestern Breakfast Frittata
Ingredients
- 1 Tablespoon grass-fed butter, ghee, or extra virgin coconut oil
- 1/2 pound skirt steak, tenderized
- 1 teaspoon steak seasoning, or salt & pepper to taste
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1/2 purple onion, sliced
- 12 eggs
- 2 Tablespoons fresh cilantro, chopped
- 1 avocado, sliced
Instructions
- Preheat oven to 350°F (~175°C).
- In a medium or large frying pan, melt the butter.
- Dust the skirt steak with the steak seasoning or salt and pepper.
- When the butter is melted and bubbling, add the steak and leave it undisturbed for 5 minutes. Flip the steak and cook on the other side for an additional 5 minutes. Remove the meat from the pan and let it rest on a cutting board while you cook the vegetables.
- Add the chopped peppers and onion to the hot frying pan with the steak drippings. Sautée until the onions become translucent and the peppers slightly charred. Turn off the heat.
- Chop the meat into bite-sized pieces and add back in the pan with the cooked vegetables.
- Scramble the 12 eggs together and pour over the beef and vegetable fajitas. Stir to evenly spread the eggs throughout the mixture.
- Bake at 350 F for 30–35 minutes, or until the center is firm.
- Let it cool for 5 minutes, cut, and then serve with the cilantro and a couple slices of avocado for each slice.
- Store in a sealed container in the refrigerator for up to 5 days.
Nutrition
About to make this right now, but with breakfast sausage instead. No steak on hand. I got the Jimmy Dean Natural sausage you recommended. 🙂
Awesome, Mindy!! I make it like that all the time, too 🙂
never thought of doing a breakfast frittata before.. definitely something i need to try. love it!
They’re so great for breakfast! I hope you love it.