Directions

1. Preheat the oven to 400 degrees.
2. In an 8-inch skillet pan over medium heat, add olive oil, onion, tomato, cumin, and jalapeno, and mix to combine.
3. Meanwhile in a medium bowl add eggs, a splash of water, and cilantro. Season with salt and pepper to your liking, and whisk until combined. Add the cheese and stir to combine.
4. Add egg mixture to the pan, and allow to cook, while simultaneously lifting the edges of the cooking eggs with a spatula to allow any uncooked egg to flow to the bottom of the pan. Allow the edges to set slightly and then transfer pan to the oven to finish cooking for about 10-15 minutes or until just set.
5. Combine the diced tomato, onion, and jalapeno to make a pico de gallo.
6. Remove frittata from oven, divide into 4 wedges, top with pico de gallo, garnish with cilantro, (Optional: dollop or greek yogurt) and serve.