Mexican Frittata
Ingredients
For the Frittata:
- 8 large eggs
- ½ t sea salt
- ½ t black pepper
- 1 tomato diced
- 1 onion diced
- 1 T diced jalapeño pepper
For Pico de Gallo:
- 1 tomato diced
- 1 onion diced
- 1 T diced jalapeño pepper
- 1 T chopped fresh cilantro
- ½ t sea salt
- ½ t black pepper
Instructions
- Line a 4- to 6-quart slow cooker with parchment paper.
- In a large bowl, whisk the eggs with the sea salt and black pepper. Add the tomato, onion, and jalapeño and stir to combine.
- Pour the egg mixture into the prepared slow cooker.
- Cover and cook on LOW for 3 hours, until the eggs are set.
- Meanwhile, make the pico de gallo: In a bowl, add the diced tomato, onion, jalapeño, cilantro, sea salt, and black pepper and stir gently to combine.
- Serve the frittata with the pico de gallo.
Nutrition
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