Pico de Gallo Frittata
This fabulous frittata features eggs, diced potatoes, pico de gallo and shredded cheese, all baked together until the eggs and set and the cheese are melted.
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Cooking Directions
- Heat the oven to 350°F. Heat the oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the potatoes and cook for about 3 minutes.
- Beat the eggs, pico de gallo and cheese in a medium bowl with a fork or whisk. Pour the egg mixture over the potatoes and cook for 3 minutes or until the eggs are beginning to set.
- Place the skillet in the oven and bake for 20 minutes or until the eggs are set. Cut the frittata into 6 wedges.
Ingredients
- 2 tablespoons vegetable oil
- 2 cups frozen diced hash brown potatoes
- 8 egg
- 8 ounces pico de gallo(1 cup)
- 4 ounces finely shredded Mexican blend cheese(about 1 cup)