I can’t believe I’m about to say this, but I’m kind of tired of dippy eggs. Dippy eggs are fried eggs but the yolk is still soft so you can dip bacon it in. It’s been my favorite breakfast food since I was a kid. Don’t get me wrong, it’s delicious. But I’m just over having dippy eggs every morning.
Which is how this Mexican beauty was born.
Mexican flavors are some of my favorite. They’re fresh and full and awesome. Spicy from the jalapeño, creamy from the pepperjack and avocado, delicious from the onion and bacon. It all just works out really well together. Plus, this stovetop Mexican frittata is a healthy and paleo option (if you’re strict paleo, just omit the cheese).
The best part is, you can make a bunch to have each morning. This was just for me, but if you have a family you can double the recipe and refrigerate it, then heat it up each morning. This will save you from making breakfast each morning and is a quick and nutritious option.
- 6 eggs
- 2 tbsp of pastured lard or coconut oil
- 1/2 red onion, diced
- 2 strips of bacon, diced
- 1 jalapeño, diced
- 1 tbsp of cilantro, chopped
- 1 large tomato, cut into slices
- raw & grass-fed pepperjack cheese
- top with avocado
- Beat the eggs and set aside.
- Sautee the onion and bacon until soft over medium heat..
- Turn the heat to low and add the jalapeño and cilantro, stir.
- Add the eggs into the pan.
- Top with the cheese, then the slices of tomato.
- Cover the pan and let it cook on low for about seven minutes, or until cooked through.