Mexican frittata

South of the Border Frittata

I think it’s safe to say that every diet-friendly cookbook idea known to man has been written. Just looking at Amazon I saw “Thug Cookbook”, “The Disney Princess Cookbook”, “Giada’s Feel Good Food” and “Simply Skinny.” There are so many cookbooks out there claiming to have a variety of recipes that will make you feel your best and will be super easy to cook and cheap to buy. But in my humble opinion there are only two words you need to know to eat well, eat fast and eat cheap.

Mexican food.


I mean really. So many veggies. So many whole food options. So many spices. And they respect the power of guac and cheese, which I can always get on board with.

I plan on moving out of my parents’ house sometime in the next month (fingers crossed!) and I know between rent, the cost of living in downtown Chicago, and my admitted love of Trader Joe’s and fitness studios it’s going to be a tight squeeze on my wallet. And since I’ve never been a huge pasta person I need a cheap go-to option.

Mexican food can be the healthiest food or the most unhealthy choice. Why yes, I do love me some nachos and a margarita the size of a small child. But I also love burrito bowls, shrimp fajitas and would swim in a pool of black beans. All wonderfully healthy options. Not to mention that when I’m making Mexican food I’m almost always downing it in red pepper flakes, an addition that has been proven to shake up your metabolism. Which is a healthy living tip I’ve always taken extremely seriously because my metabolism might be kicking now but if my love of food doesn’t die down sometime in the next decade there might be troubled waters ahead.


So now that the move-out date is approaching, I’ve started my experiments. And since I’ve been in the midst of a┬ádesperate attempt to veggiefy my life, I threw the contents of my fridge into a cast iron skillet and hoped for the best. My prayers were answered and I was left with a kick ass fritatta.

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South of the Border Frittata


  • 10 eggs
  • 1/3 cup almond milk
  • 1/2 cup salsa
  • 1/2 block sharp cheddar cheese
  • 1 small yellow onion, chopped
  • 1 medium green pepper, chopped
  • 1/2 bag store-bought spinach, chopped
  • 1 clove garlic
  • 1 teaspoon McCormick Cajun seasoning (or just paprika)
  • Sprinkle of red pepper flakes
  • Salt/pepper to taste


  • Heat 2 tablespoons of oil in a cast iron skillet on medium heat
  • When oil is hot, add onion and pepper to the pan. Let cook over medium heat for 3-4 minutes. Add garlic and chopped spinach.
  • Add spices and salt/pepper to taste (personal preference is key here!)
  • Turn heat to low until the spinach wilts. Stir in salsa.
  • In a separate bowl whisk together the ten eggs and almond milk. Salt and pepper.
  • Turn heat back to medium and pour the egg mixture over the cooked veggies in the skillet.
  • Stir constantly until the veggies are all evenly distributed and the egg begins to set. Add the cheddar cheese to the mix just before it hits the oven.
  • Place skillet in a 350 degree oven for 12-15 minutes (mine took 14 but ovens vary)
  • Serve with salsa, black beans or avocado toast. Or all of it. No judgment.


  • What’s your favorite cultural food?
  • If you had to pick one dish that is your go-to cheap, healthy and fast choice, what would it be?