Pico De Gallo / Salsa Egg Frittata

Egg frittata is my go-to for egg makeovers. Our family still enjoy our routine hard-boiled eggs and occasionally, sunnyside up sheet-pan style. But egg frittata is one of those clever ways to load up the eggs with leftovers, extras, add-ons - in short, "bonuses".

Adding on to this egg frittatas list of Onion Egg Frittata, Chive Egg Frittata, Gouda Cheese Egg Frittata, Frozen Veggie Egg Frittata, Leftover Fish Egg Frittata is this Pico De Gallo/Salsa Egg Frittata using leftover Pico De Gallo, idea inspired from a popular dish Asian-style fry tomato with eggs.




You may want to use salsa if you have leftover salsa but do take note, salsa is a more blended version of tomatoes, onions, jalapeno, so it tends to be more "watery" and liquid than Pico De Gallo (preferred) which is a mixture of fresh chopped tomato, onion, jalapeno, lime, and cilantro. 



Pico De Gallo /Salsa Egg Frittata
Ingredients:
1 cup Pico De Gallo (fresh chopped mix of tomato, onion, jalapeño, lime, and cilantro). If using salsa, adjust quantity accordingly as salsa is more "liquid" than chunks of ingredients
4 eggs, gently whisked
Pinch of curry powder, turmeric, black pepper, dried oregano to season

Directions: Preheat oven 350F. Spread chopped tomato mix into baking tray, add eggs and bake about 20-30mins till eggs are cooked. When done, slice the frittata into four freezer-friendly rectangular pieces (equivalent to four eggs we started with).