Pico de Gallo Frittata

This fabulous frittata features eggs, diced potatoes, pico de gallo and shredded cheese, all baked together until the eggs and set and the cheese are melted.


2 tablespoons vegetable oil
2 cups frozen diced hash brown potatoes
8 egg
8 ounces pico de gallo(1 cup)
4 ounces finely shredded Mexican blend cheese(about 1 cup)


Heat the oven to 350°F. Heat the oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the potatoes and cook for about 3 minutes.
Beat the eggs, pico de gallo and cheese in a medium bowl with a fork or whisk. Pour the egg mixture over the potatoes and cook for 3 minutes or until the eggs are beginning to set.
Place the skillet in the oven and bake for 20 minutes or until the eggs are set. Cut the frittata into 6 wedges.