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Mexican Frittata with a Yucatan Pico De Gallo

Updated: Nov 3, 2023


​Prep Time:

​Cook Time:

​Servings:

​Level:

​15 Minutes

​30 Minutes

​6-8

​Beginner



Ingredients


15 eggs

1.5 cup half and half

2.5 cup mild chorizo sausage cooked and diced (you can also use linguica )

2 red bell pepper diced

2 large heirloom tomatoes sliced and/or diced

1 red onion (or yellow or white) diced

1.5 cups shredded pepper jack cheese

3 Yukon gold potatoes large diced (Pre-cooked to about 80 %)

1.5 cups sharp cheddar cheese

1 bunch cilantro chopped fine

1 pack fresh oregano (leaves only)

0.50 cup parmesan cheese

2 jalapeno seeds removed and diced

2 tsp garlic paste

olive oil for cooking

salt and pepper to taste



Step 1

In a small mixing bowl, whisk the eggs, Timoteo's Desert Rattler-Popcorn Seasoning and half and half together.


Step 2

Add a little olive oil to your cast iron pan. Sauté Chorizo and remove from pan.

In the same pan sauté the peppers, precooked diced potatoes, onion, garlic, and jalapeño on medium high heat for 2-3 minutes until slightly browned. (Add time if your chorizo or other meat filling was raw.)


Step 3

Lower the heat to medium. Pour the scrambled egg mixture into your skillet. Stir in the diced tomato, salt, pepper, oregano, cilantro, parmesan cheese and shredded cheese. (Tomato slices can be laid on top for a nice presentation.)


Step 4


Place pan in 350 degree pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and the top is slightly golden brown in color. It should still wiggle just a tiny bit in the center (don't worry it will continue to cook even when it's removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!


Serve as is or with Yucatan Pico De Gallo, lime, Mexican Crema. Garnish with chopped cilantro.



Yucatan Pico de Gallo


6-8 Roma tomatoes, finely chopped (Tomato Concasse - How to Concasse a Tomato - YouTube)

1 large white onion, charred in a Comal or heavy skillet, and finely chopped

1 chile habanero, charred, cap removed and finely chopped

1 large cucumber seeded and diced

4 tbsp. (60ml) cilantro, finely chopped

1/4 cup (75ml) Naranja Agria juice (sour orange) you can mix lemon and orange juice together to get the desired taste

salt and pepper to taste



Mix everything together in a bowl and allow to sit for 2-4 hours in the refrigerator.


Calories: 398 kcal / Carbohydrates: 12g / Protein: 28g / Fat: 26g / Saturated Fat: 12g Polyunsaturated Fat: 3g / Monounsaturated Fat: 6g / Trans Fat: 1g



Mexican Frittata with a Yucatan Pico De Gallo

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