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.


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.


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)