Taco Frittata With Salsa

I’ve taken the classic frittata and turned it into a tasty taco-inspired breakfast! With a side of fresh salsa, this recipe is sure to satisfy your cravings while providing the vitamins, minerals and protein your body needs.

Frittata:
4 eggs
¼ cup milk
½ green pepper, chopped
½ small onion, chopped
½ cup Tex-Mex shredded cheese
2 t. butter
1 T. chili powder
1 T. ground cumin
½ t. garlic powder
½ t. onion powder
½ t. oregano
½ t. paprika

Salsa:
2 tomatoes, diced
onion, diced
½ to one full jalapeno, diced (optional)
lime, juiced
cilantro
½ t. garlic powder
½ t. cumin

Frittata
Preheat oven to 475 degrees. Beat eggs, milk and seasonings in bowl. Add half of the cheese, peppers and onion. Mix well. Melt butter in six to eight-inch, nonstick skillet over medium heat. Pour in egg mixture and cook over low to medium heat for at least 10-12 minutes, until eggs are nearly set. Top with remaining cheese and place in oven until golden brown, or 10-12 minutes. Set broiler to high and cook for another 1-3 minutes. Watch closely to avoid burning the frittata.

Salsa
Place all ingredients in a blender or food processor and mix. Top cooked frittata slice with salsa and shredded cheese.

This recipe was originally posted on George’s Farmers Market.