Name: Spicy Mexican-Style Ground Beef Frittata with Pico de Gallo
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 18 eggs; 3 cloves garlic; 3 green bell peppers; 1 ½ jalapeño peppers; 1.02 kg lean ground beef; 1 ½ limes; ¾ (227 g) block mozzarella cheese; 6 tomatoes; 1 ½ medium yellow onions; black pepper; chili powder; cumin, ground; salt

Spicy Mexican-Style Ground Beef Frittata with Pico de GalloSpicy Mexican-Style Ground Beef Frittata with Pico de Gallo — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 small bunch cilantro

18 eggs

3 cloves garlic

3 green bell peppers

1 ½ jalapeño peppers

1.02 kg lean ground beef

1 ½ limes

¾ (227 g) block mozzarella cheese

6 tomatoes

1 ½ medium yellow onions

black pepper

chili powder

cumin, ground

salt

Instructions

Wash and dry the fresh produce.

Peel, halve, and mince onions; place half in a medium bowl. Set remaining onion aside for later use.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the onion.

Small dice tomatoes and add to the bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Juice limes into the bowl, then add salt and pepper. Stir to combine the pico de gallo and set aside.

Preheat a large ovenproof skillet over medium-high heat.

While the skillet heats up, peel and mince garlic.

Once the skillet is hot, add reserved onion, garlic, ground beef, and spices to the skillet. Cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, preheat oven to broil on high and position rack under the broiler.

Trim, seed, and medium dice bell peppers. Add to the skillet and continue to cook until the pepper starts to soften, 3-4 minutes more.

While the bell pepper is cooking, place eggs, salt, and pepper in a large bowl; whisk to combine.

When the bell pepper is tender, reduce heat to medium-low; pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 7-8 minutes.

Meanwhile, coarsely grate mozzarella.

Sprinkle mozzarella over the frittata. Place skillet in the oven and broil until top of the frittata is set and cheese is melted, about 4 minutes; remove from oven.

To serve, cut frittata into wedges and divide between plates; top with pico de gallo. Enjoy!

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