Created in partnership with Pete and Gerry’s Organic Eggs. Want to add a little fiesta to your breakfast? You probably already love huevos rancheros as much as we do, but here’s another way to go: a Mexican frittata. This one comes with a spicy jalapeño kick and plenty of delicious, healthy veggies. Plus, frittatas are an amazing option for home cooks who can’t quite master the omelet flip. (It takes skill, seriously!) Just pop it in the oven to finish cooking; there’s absolutely no chance it will fall apart. ¡Perfecto!
Ingredients
Directions
- Preheat the oven to 400 degrees.
- In an 8-inch skillet pan over medium heat, add olive oil, onion, tomato, cumin, and jalapeno, and mix to combine.
- 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.
- 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.
- Combine the diced tomato, onion, and jalapeno to make a pico de gallo.
- Remove frittata from oven, divide into 4 wedges, top with pico de gallo, garnish with cilantro, (Optional: dollop or greek yogurt) and serve.