Mexican · 30 min
Mexican-Style Frittata with Bell Pepper, Cheddar & Avocado
- 30 min
- 2–6 servings
- 568 kcal / serving
A quick, bright frittata loaded with bell pepper, jalapeño, green onions, and cheddar, finished with avocado. It makes a satisfying weeknight breakfast-for-dinner with a creamy interior and crisp edges.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ¼ (8 oz) blockcheddar cheese
- 6eggs
- ½ small bunchgreen onions (scallions)
- 1jalapeño pepper
- 1red bell pepper
- ½ mediumred onion
- avocados
- jalapeño peppers
- red bell peppers
- red onions
From the pantry: black pepper, chili powder, cumin, ground, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · spatula · stainless steel or cast iron skillet · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchgreen onions (scallions)
- 1jalapeño pepper
- 1red bell pepper
- ½ mediumred onion
- avocados
- jalapeño peppers
- red bell peppers
- red onions
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- 6eggs
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| eggs | 6 | 12 | 18 |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| jalapeño pepper | 1 | 2 | 3 |
| red bell pepper | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce, then prepare the vegetables as described.
- Heat an ovenproof skillet over medium and swirl in a drizzle of olive oil.
- Add the chopped peppers, onion, and most of the green onions to the skillet; season with chili powder, cumin, salt, and pepper, and cook until softened, about 4 to 6 minutes.
- Coarsely grate about 1/2 cup cheddar and whisk it with the eggs, a pinch of salt, and a little pepper in a medium bowl.
- Pour the egg mixture into the skillet, pushing the edges in so the uncooked eggs flow underneath; cook until the center is mostly set but the top remains runny, about 4 to 5 minutes.
- Slide the skillet into the oven and broil until the top is browned and set, 2 to 3 minutes, watching closely.
- While it finishes, halve and slice the avocado.
- Remove from the oven, cut the frittata into wedges, and top with avocado slices and the remaining green onions for serving.
Two tips
- Prep the vegetables ahead and store in the fridge for faster assembly the next day.
- Try swapping in any leftover cheese you have on hand or serve with sliced radishes for extra crunch.
Nutrition per serving
- Calories
- 568 kcal
- Protein
- 27 g
- Carbs
- 19 g
- Fat
- 44 g
- Fiber
- 10 g
- Sodium
- 386 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.