Breakfast / Brunch
Southwestern Frittatas with pico de gallo
Rich, creamy frittatas might not seem possible when you’re watching what you eat. But when you follow the easy “tricks” used in this recipe, they absolutely are. Cut fat calories by using mostly egg whites, but keep the creamy texture by adding puréed Pepper Jack and cottage cheeses. With warm spices and a fresh pico de gallo, these Southwestern Frittatas will taste fresh and flavorful no matter what time of year you make them.
FOR THE FRITTATAS, BRUSH:
FOR THE PICO DE GALLO, TOSS:
Test Kitchen Tip
If you don’t have four small skillets, use a preheated 8-inch cast-iron skillet instead and bake at 350°, about 20 minutes.
For the frittatas, brush four 6¼-inch cast-iron skillets with 1½ tsp. oil, place on a baking sheet, and transfer to the oven. Heat oven to 400°.
Purée cottage and pepper Jack cheeses in a food processor. Add egg whites and eggs; process until smooth and transfer to a large pitcher.
Sweat scallion whites, Anaheim, cumin, coriander, black pepper, salt, and cayenne in 2 tsp. oil in a saucepan over medium heat until scallions soften, about 5 minutes; stir into egg mixture along with scallion greens and zest.
Divide egg mixture evenly among prepared skillets. Bake frittatas until set, about 15 minutes.
For the pico de gallo, toss together tomatoes, cilantro, serrano, orange juice, salt, and ¼ tsp. black pepper. Serve frittatas with pico de gallo.
Purée cottage cheese and pepper Jack, not only to add richness, but so it distributes evenly in the eggs.
Pouring the egg mixture into the preheated skillets helps the eggs cook faster and frittatas set up.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 199mg 66%
Sodium 671mg 27%
Carbs 9g 3%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.