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.