Cheese Frittata with Pico de Gallo Recipe

Name: Cheese Frittata with Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound ripe tomatoes, halved; 1 small jalapeno, minced; 2 tablespoons finely chopped fresh cilantro; 1 teaspoon ground cumin; 1/2 teaspoon salt; 2 teaspoons unsalted butter; 8 large eggs; 1/2 cup milk; Salt and freshly ground pepper; 1/3 cup grated Port Salut or Fontina cheese (about 2 ounces); 2 tablespoons finely chopped scallions

Servings: persons

3/4 pound ripe tomatoes, halved
1 small jalapeno, minced
2 tablespoons finely chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon salt
2 teaspoons unsalted butter
8 large eggs
1/2 cup milk
Salt and freshly ground pepper
1/3 cup grated Port Salut or Fontina cheese (about 2 ounces)
2 tablespoons finely chopped scallions

1
Working over a strainer set over a bowl, seed the tomatoes, reserving the juices.
2
Coarsely chop the tomatoes.
3
In a blender or mini-processor, pulse the tomatoes, jalapeno, cilantro and cumin until finely chopped but not pureed.
4
Transfer to a bowl and stir in 2 tablespoons of the reserved tomato juices.
5
Stir in the salt.
6
Preheat the broiler.
7
In a 10-inch omelet pan, preferably nonstick, melt the butter until the foam subsides.
8
In a medium bowl, combine the eggs and milk and season with salt and pepper.
9
Add the eggs to the pan and cook over high heat without stirring until the edges set.
10
Lower the heat to moderate and lift the sides of the omelet, tilting the skillet to let the uncooked eggs spread underneath.
11
Cook until the bottom is golden and the top is still slightly runny, about 3 minutes.
12
Spoon 1/2 cup of the pico de gallo on top of the eggs and sprinkle with the cheese and scallions.
13
Set the pan under the broiler and broil until the top is set and the cheese is melted.
14
Slide the frittata onto a large plate and cut into wedges.
15
Serve the remaining pico de gallo alongside.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound ripe tomatoes, halved, 1 small jalapeno, minced, 2 tablespoons finely chopped fresh cilantro, 1 teaspoon ground cumin, and more.

Yes, Cheese Frittata with Pico de Gallo falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Frittata with Pico de Gallo

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