Salsa Verde Breakfast Frittata

Method6 steps

1. 1

   Step 1: Heat the oven to 350°F / 175°C. Lightly grease a 2-quart baking dish with separate extra olive oil.

   Uses Extra olive oil, as needed to lightly grease the baking dish

2. 2

   Step 2: Heat the measured 2 teaspoons olive oil in a medium skillet over medium-high heat. Add all the diced onion and green pepper with ½ teaspoon of the salt. Cook about 10 minutes, stirring frequently, until softened and the onions begin to turn golden. Move all the cooked vegetables into the greased baking dish.

   Soften onion and green pepper, stirring frequently · 10 minUses 2 teaspoons olive oil for cooking the vegetables · 1 large yellow onion, diced · 1 medium green bell pepper, diced · First ½ teaspoon salt for the vegetables

3. 3

   Step 3: In a large bowl whisk all 12 eggs with all the milk (¼ cup), the ¼ cup frittata salsa verde, the pinch of black pepper and the remaining ¼ teaspoon salt. Pour this complete egg mixture over all the cooked vegetables in the baking dish.

   Uses 12 large eggs · ¼ cup milk · ¼ cup already-prepared salsa verde for the egg mixture · 1 pinch freshly ground black pepper · Remaining ¼ teaspoon salt for the egg mixture · Complete cooked onion and green-pepper mixture in the baking dish

4. 4

   Step 4: If using, scatter the measured ½ cup shredded cheese over the assembled frittata. Bake at 350°F / 175°C for about 45 minutes, until the center is fully set and cooked through; continue baking if needed.

   Bake until the frittata center is fully set · 45 minUses Complete assembled egg-and-vegetable frittata · ½ cup shredded Mexican-blend cheese, optional

5. 5

   Step 5: Take the fully baked frittata out of the oven and let it rest for 5 minutes. Prepare the yogurt sauce in the next step during that rest, and wait until the rest is complete before serving.

   Rest baked frittata before cutting · 5 minUses Fully set baked salsa-verde frittata

6. 6

   Step 6: Blend all the plain nonfat Greek yogurt (1 cup), the separate ½ cup sauce salsa verde and the measured ¼ cup sauce cilantro until smooth. Once the frittata has rested for the full 5 minutes, cut it into 6 portions and serve with this prepared yogurt sauce, diced tomatoes, separate extra chopped cilantro and optional diced avocado.

   Uses 1 cup plain nonfat Greek yogurt, such as Chobani, for the sauce · ½ cup already-prepared salsa verde for the yogurt sauce · ¼ cup finely chopped cilantro for the yogurt sauce · Baked frittata after its full 5-minute rest · Diced tomatoes, to garnish · Extra chopped cilantro, to garnish · Avocado, diced, optional garnish