Table of Contents
Southwest Chili Veggie Frittata
Southwest Chili Veggie Frittata
2-4
5 minutes
15 minutes
Main
Delightfully brunch-from-home in style with our Spring Veggie Frittata recipe flavored with our Southwest Chili Spice Blend. This blend is made with Rumi Spice Wild Harvested Black Cumin adds an earthy and peppery kick to the classic frittata.
Ingredients
6 large eggs (or 8 eggs for a 12-inch skillet)
¼ cup unsweetened almond milk, or other milk of your choice
2 large garlic cloves, minced
1/2 tsp kosher salt, plus more for sprinkling
Extra-virgin olive oil
1/2 yellow onion, diced
1 jalapeno, minced
1 large bell pepper, diced
½ cup diced ham or cooked bacon
½ cup pepper jack cheese
1/4 cup chopped chives
1 cup spinach
Directions
In a large mixing bowl, whisk together the eggs, milk, garlic, salt, and Rumi Spice Southwest Chili Spice Blend. Set aside.
Heat a small drizzle of olive oil in a 10-inch oven-safe skillet over medium heat. Add in the diced onions and season with a pinch of salt. Saute until tender and translucent, about 5 minutes.
Add in the diced peppers, jalapeno, and bacon or ham. Continue sauteing until the peppers are tender, about 5 minutes more.
Stir in the spinach and chives and continue cooking until the spinach has wilted.
Add in the egg mixture and mix until well combined.
Sprinkle pepper jack cheese on top and transfer to the oven. Bake for 15 to 20 minutes, until the eggs are set and cooked through.
Sprinkle with a pinch of flaky salt. Slice and serve warm.
