Breakfast / Brunch
Jalapeño Frittata with scallions & pico de gallo
This zippy Jalapeño Frittata with scallions & pico de gallo is designed to be thrown together quick for brunch with company. Pair it with our Broccoli & Cheddar Rolls — while they’re baking, prep the frittata components so it’s ready to pop into the oven once the rolls come out.
FOR THE PICO, COMBINE:
FOR THE FRITTATA, PURÉE:
The longer the pico has to sit, the more flavor it will have. Make it the night before serving if you can.
Some foods, including the rolls and frittata, taste best when they’ve cooled a bit. Flavors can get lost when foods are eaten too hot.
Preheat oven to 375°.
For the pico, combine tomatoes, oil, vinegar, and garlic; season with salt and pepper.
For the frittata, purée eggs, cream, and salt in a blender.
Reduce heat to medium, pour in egg mixture, and add scallion greens; cook until large curds begin to form, about 5 minutes.
Transfer skillet to oven and bake until center of frittata is set, about 12 minutes. Loosen edges of frittata from sides of skillet with a silicone spatula, turn out onto a plate, then invert onto a serving plate. Let frittata cool 5 minutes before serving with pico.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 7g 35%
Cholesterol 209mg 69%
Sodium 320mg 13%
Carbs 3g 1%
*Percent Daily Values are based on a 2,000 calorie diet.