Mexican Frittata with Pico de Gallo

While the frittata is originally Italian, this is one of those dishes that easily lends itself to cuisines from around the world—in this case, Mexico. I used ground beef, but Mexican chorizo would be good too. And I used white cheddar for the cheese, but if you can get your hands on some queso Chihuahua or queso quesadilla, go for one of those—authentic Mexican “melting” cheeses.

A big part of the flavor here is the simplest to make: pico de gallo. Tomatoes, chiles, onions, cilantro, lime juice, and salt. So simple and so delicious.   

For other frittata ideas, check out Greek-Style Frittata with Goat Cheese and Feta, Ham and Spring Vegetable Frittata, or Corn and Summer Squash Frittata.

Serves 4-6

Ingredients

• 1 cup coarsely chopped tomatoes
• 2 serrano chiles, finely chopped
• 2/3 cup chopped white onion, divided
• 1/4 cup chopped cilantro
• 1 tbsp fresh lime juice
• sea salt
• 8 large eggs
• freshly ground black pepper
• 1 tbsp olive oil
• 1 lb ground beef
• 1/2 cup chopped green bell pepper
• 2 chipotle chiles in adobo sauce, finely chopped
• 1 tbsp adobo sauce
• 1 tsp dried Mexican oregano
• 3/4 cup white cheddar cheese
• charred corn tortillas, for serving (optional)

Pico de Gallo Ingredients

Preparation

1. Combine the tomatoes, serrano chiles, 1/3 cup chopped onion, cilantro, and lime juice in a bowl and season with salt. Let stand while the frittata cooks.
2. Preheat the broiler.
3. Crack the eggs into a large bowl and season with salt and pepper. Whisk until well blended. Set aside.

Pico de Gallo 

Whisked Eggs 

1. Heat a 12-inch, nonstick, ovenproof skillet over medium heat and add the olive oil. Add the ground beef, bell pepper, and remaining 1/3 cup chopped onion and season with salt. Cook until most of the liquid is absorbed, 8-9 minutes.
2. Add the chipotle chiles, adobo sauce, and oregano and cook, stirring frequently, until the liquid is absorbed, 3-4 minutes.
3. Increase the heat to medium-high and pour the whisked eggs over the skillet ingredients. Tilt the skillet gently in a circular motion to allow the eggs to cover the meat and vegetables in an even layer. (Some ingredients will still be visible above the eggs.)
4. Cook until the bottom and sides of the frittata are nearly set and the top is still runny but beginning to set along the edges, 3-4 minutes.
5. Scatter the cheese on top and transfer the skillet to the broiler. Broil until the top is set and begins to brown, 3-4 minutes. Remove and let rest 5 minutes before slicing.

Beef Mixture Beginning to Cook 

Chipotle Mixture Added 

Eggs Added 

Eggs Beginning to Set 

Cheese Added

Broiled Frittata

After Resting

Cut the frittata into 4 large wedges or 6 smaller wedges and top with pico de gallo. Serve any remaining salsa on the side.

Mexican Frittata with Pico de Gallo