Pico de Gallo Frittata

Pico de Gallo Frittata
Servings: 4 Active Time 15 mins Total Time 25 mins


  • 7 large eggs, well beaten
  • 1 teaspoon kosher salt
  • 1/2 cup shredded Mexican-cheese blend
  • 2 tablespoons olive oil
  • 1 cup chopped white onion
  • 1 cup chopped poblano pepper or green bell pepper
  • 1 cup cherry tomatoes
  • 1 medium avocado, sliced
  • Chopped fresh cilantro, for garnish (optional)

Make It

1. Preheat oven to 400 degrees F. Whisk together eggs, salt, and cheese in a medium bowl.

2. Heat oil in a 10-in. nonstick ovenproof skillet over medium-high heat. Add onion and peppers, and cook, stirring often, until softened, 8 to 10 minutes. Add cherry tomatoes, and cook, stirring occasionally, until tomatoes begin to burst, 3 to 4 minutes. Add egg mixture and cook, stirring gently, until eggs just begin to set and vegetables are evenly distributed, about 30 seconds to one minute.

3. Transfer pan to oven and bake until center is set, about 8 minutes. Cut frittata into 4 wedges and top with avocado and cilantro, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 350, Fat, total (g): 27, sat. fat (g): 7, carb. (g): 12, fiber (g): 5, sugar (g): 3, pro. (g): 28, sodium (mg): 698, calcium (mg): 169, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.