Salsa Frittata Breakfast

LeGourmetTV's picture

Aug. 20, 2012


Olive oil 2 Tablespoon
Yukon gold potatoes 2 Cup (32 tbs) , peeled, diced
Salt 1/4 Teaspoon , divided
Pepper 1/4 Teaspoon , divided
Egg 4
Compliments medium chunky salsa 1/2 Cup (8 tbs) (plus more for garnish)
Green onion 1/4 Cup (4 tbs) , thinly sliced, divided
Compliments tex mex 1/4 Cup (4 tbs) , finely shredded cheeses
Sour cream 1/4 Cup (4 tbs)



1. Preheat oven to broil.


2. Place a non-stick sauté pan over medium heat. Pour olive oil, and put potatoes in it. Sauté and cook for about 8-10 minutes or until lightly brown.

3. Season with salt and pepper, cover it with lid, and cook for 5-7 minutes, until they are tender.

4. In another large bowl, crack egg, whisk well and then add salsa, 3 tablespoons of green onion, salt and pepper to it. Mix them together.

5. Pour egg mixture to pan. Shake and coat evenly.

6. Sprinkle cheese on top, and place the pan into oven and broil for about 2-3 minutes, until the eggs are set and cheese melts.

7. Take the pan out of oven, allow it to cool for 2 minutes or until firm, and then cut into wedges.


8. Serve frittata with a dollop of sour cream and salsa, green onion garnish.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 253Calories from Fat 141

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 378 mg15.75%

Total Carbohydrates 21 g7%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet