Pico de Gallo Frittata
Recipe from Pace Salsa & Picante

This fabulous frittata features eggs, diced potatoes, Pace® Pico de Gallo and shredded cheese, all baked together until the eggs and set and the cheese are melted.


Pico de Gallo Frittata

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Servings: 6
Prep Time: 5 mins
Total Time: 32 mins
Related Categories: Breakfast and Brunch, Breakfast Frittatas, Vegetarian
 
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Ingredients
  • 2  tbsp.
    vegetable oil
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  • 2  cups
    frozen diced potatoes (hash browns)
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  • 8 
    eggs
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  • 1  cup
    Pace® Pico De Gallo
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  • 4  oz.
    finely shredded Mexican cheese blend (about 1 cup)
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Directions
1.
Heat the oven to 350 degrees F. Heat the oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the potatoes and cook for about 3 minutes.
2.
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.
3.
Place the skillet in the oven and bake for 20 minutes or until the eggs are set. Cut the frittata into 6 wedges.

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Cheddar Broccoli Frittata

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