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.

1 cup

coarsely chopped tomatoes

2 serrano

chiles, finely chopped

and season with salt. Let stand while the frittata cooks.

Preheat the

broiler.

Crack the

eggs into a large bowl and season with salt and pepper. Whisk until well

blended. Set aside.

Pico de Gallo Whisked Eggs 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.

Add the chipotle

chiles, adobo sauce, and oregano and cook, stirring frequently, until the

liquid is absorbed, 3-4 minutes.

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.)

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.

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 AddedBroiled FrittataAfter 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