Description

This flavorful veggie frittata keeps well if made ahead, it feeds a large group of people and it’s very easy to make.

Ingredients

Scale

1 large Roma tomato, divided

1 small jalapeño, divided

1 tablespoon canola oil

½ cup white onion, finely chopped

1 garlic clove finely chopped

1 cup cooked potatoes

9 eggs

1/3 cup table cream

½ cup 2% low fat milk

1 ¼ cups Monterey Jack Cheese

½ teaspoon salt

¼ teaspoon black pepper

8 thin slices red onion

2 tablespoons fresh cilantro, chopped

HERDEZ® Guacamole Salsa

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Instructions

Cut half the Roma tomato into small dice. Cut the remaining piece into thin slices.

Cut half the jalapeño into chopped fine pieces. Cut the remaining piece into thin slices.

Heat oil in a large cast iron skillet over medium heat. Add onion and sauté for 2 minutes, add garlic, stirring rapidly for 1 minute. Add diced tomato and chopped jalapeño, decrease heat to medium low; cook for 20 minutes stirring frequently. Stir in potatoes. Remove from heat.

Preheat oven to 375° F.

Beat together eggs, table cream, milk, cheese, salt and pepper in a large bowl. Pour into cast iron mixture and stir to combine all ingredients. Arrange tomato slices, jalapeño slices and red onion slices on top. Bake for 20-22 minutes. Center will be wobbly. Remove from oven and let rest for 5 minutes. Sprinkle with fresh cilantro. Slice and serve with Herdez Guacamole Salsa.