Southwestern Frittata

plated frittata

Frittata inspired by New Mexico

Calabacitas ingredients

Leftovers can make the most wonderful, next day, ALL NEW, meal! If you haven’t just made the calabacitas the night before, it’s easy enough to whip up that part of the recipe just for this savory frittata. Click here for the calabacitas recipe.

Pre heat oven to 350

  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 6-8


  • 1 c. of leftover calabacitas (or more if you have it)
  • 12 eggs
  • 1/2 c. half & half
  • pinch of sea salt
  • quick grate of fresh pepper
  • 1/2 c. dry cheese like parmesean or Mexican Cojita


In a large mixing bowl, whisk eggs, half & half and sea salt together until fluffy and light.

Butter a baking dish or casuela and add in egg mixture.

Gently stir in calabacitas mixture and top with cheese.

Bake on center rack 20-30 minutes.  Begin checking for donenss about 20 minutes in. Baking time will vary depending on thickness of the mixture.

It is done when it is fully puffed on the top, (no indent in the center) and lightly brown.

The frittata will settle as it cools, so I like to serve it right from the oven for the most satisfying ooo’s and aahhh’s.


Serve this with a crisp green salad, lightly dressed with a good quality Olive Oil and fresh lemon juice and sea salt. Top that with a slice of lightly toasted crusty bread and sit back and watch your family and friends smile.




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