Cast Iron Mexican Frittata with Pico de Gallo
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This Cast-Iron Skillet Mexican Frittata with pico de gallo is just the ticket when looking for a breakfast or hearty dinner using farm-fresh eggs and fresh pico de gallo. In only 30 minutes, you’ll have a breakfast or dinner that’s creamy, cheesy, and full of traditional Mexican flavors.
Cast-Iron Skillet Mexican Frittata with pico de gallo
When I want to add a lot of flavor to a dish with minimal ingredients, I think of pico de gallo right away. Fresh pico de gallo can be purchased ready to eat from your local grocer or whipped up at home with just a few ingredients. The perfect setting for bright and fresh flavors like those is most certainly a frittata with farm-fresh eggs.
What is the difference between a quiche and a frittata?
While quiches and frittatas are great dishes to use up an abundance of eggs, they differ primarily in the base. A quiche tends to have a pie crust as a bottom and is slightly more custard-like in texture. A frittata is all about the eggs and incorporates dairy in cream or cheese to help with the fluffy texture.
When to serve frittatas?
Frittatas, like quiche, are very versatile! Of course, they make for the perfect weekend breakfast, cooking up in just 30 minutes. But they’re also a winner as a make-ahead dish for an easy brunch or church potluck. And who doesn’t love breakfast for dinner? Dare I say it is just as special as pizza night?
How to make a Frittata in a Cast Iron Skillet?
Perhaps one of our favorite things about this Cast Iron Mexican Frittata is how simple it is to make. It’s almost foolproof. Which let’s face it, some days, we need foolproof recipes.
This frittata recipe requires only one bowl, one skillet, and the oven. It requires minimal steps, minimal mess, and maximum flavor!
Method
Start by preheating your oven to 400F with your cast iron skillet inside. This is my favorite way to preheat cast iron as it prevents shock. Putting the skillet in the oven from room temperature and slowly heating it with the oven, ensures there’s no chance of cracking or shocking from temperature change.
Equipment for this recipe
While preheating your skillet and oven, grab a large bowl and crack your dozen eggs.
In the same bowl, add your Greek yogurt (you can substitute with sour cream), pico de gallo, and cojita cheese, then whisk. You’ll want to reserve half of the cojita to sprinkle on top of the frittata just before baking. Or, you know, you could just get more cheese for the top. No judgment here!
When the skillet is preheated, pour your frittata mixture into it. You’ll hear a slight sizzle and notice the bottom and edges start to set. This is perfect. It creates a “crust” to hold the rest of the mixture and ensures clean slices coming out of the skillet.
How long do you bake a frittata in the oven?
Bake in the oven at 400F for 10 minutes. The frittata should be mostly set to the touch. Though a slight wiggle in the very center is not concerning. It will continue to cook slightly even after being removed from the oven.
Store, freeze, and reheat leftover Cast Iron Mexican Frittata
Cooked eggs will last about 4 days in the refrigerator. This means you can easily make this the night before and store it in the refrigerator overnight for tomorrow’s breakfast.
Once the frittata is cooked, you can transfer it to an airtight container and store it in the refrigerator. Alternatively, you can cover it with foil and place it in the refrigerator once it cools entirely.
To reheat, remove from the refrigerator for 30 minutes, and remove the foil. After 30 minutes, recover with foil, place in the oven, and heat to 350F. Once the oven has come to temperature, allow it to stay at 350F for no more than 5 minutes. It should be warm and ready to serve without being dried out.
To reheat your frittata in a microwave, place individual slices on a plate and cover loosely with a damp paper towel. Reheat on high for 30 seconds until you have reached your desired temperature. To reheat in the oven, place your slices on a sheet pan evenly spaced apart, preheat the oven to 350F, and bake for 5 minutes.
Yes! Both frittatas and quiches are excellent make-ahead meals. You’ll want to bake it completely and allow it to cool completely. Remove it from the skillet and place on a sheet pan with parchment paper. Freeze for a couple of hours. Remove it from the freezer, wrap tightly in plastic wrap, then in foil. You can then layer frittatas in the freezer. They will keep 2-3 months.
Can Cast Iron Mexican Frittata be served cold?
Yes, absolutely. If you want to skip the reheating or need to eat it on the go, you can certainly enjoy a frittata cold or at room temperature.
What is the difference between Pico de Gallo and salsa?
It should come as no surprise that salsa and pico de gallo are VERY similar in ingredients. So what makes them different?
Texture and cooked ingredients. Salsa features a thinner consistency while having some cooked ingredients. Salsa recipes can vary quite a bit as well with flavors and ingredients.
Pico de Gallo, however, is chunky bits of uncooked ingredients. A fresh mix of tomatoes, onions, chilies, lime juice, salt and cilantro make up the traditional Pico de Gallo.
What cheeses can be substituted?
We all know cheesy flavor is a crucial part of Mexican dishes. This Cast Iron Mexican Frittata is no exception. The following is a list of traditional Mexican cheeses. You can use any of these in your Mexican Frittata. Get adventurous and do any combination you like!
- Natural Cheddar
- Monterey Jack
- Asadero
- Queso Quesadilla
- Chihuahua cheese
- Cotija Cheese
- Oaxaca Cheese
- Queso Panela
- Queso Fresco
What to serve with a Mexican Frittata
Looking for a way to combine everything for a full meal plan? This section will help you pair the recipe you’re viewing with other flavorful dishes to make your mealtime that much easier. Or, it’ offer you optional recipes that others have loved.
- Homemade biscuits – I have several biscuits recipes here.
- Fruit salad – all the fruit salads
- The best hashbrowns casserole – and all the hashbrowns recipes.
Finally, a curated list of more favorite recipes to make this week!
- 🥔Ham Cheese Potato Frittata
- 🦃Turkey Sausage Frittata Recipe
- 🍅Authentic Pico De Gallo Recipe
- 🌮FAJITA CHICKEN BOWL RECIPE
- 🍳EGG-CELLENT QUICHE RECIPES
- 🍔ENCHILADA BURGER RECIPE
Mexican Frittata with fresh pico de gallo
Ingredients
- 12 Eggs farm fresh is best!
- 1/2 cup Greek yogurt
- 1/2 cup Pico de Gallo
- 1/2 cup queso fresco
Optional Toppings
Instructions
- Preheat the oven to 400F with your seasoned skillet inside.
- Crack the eggs into a large bowl. Add the Greek yogurt, pico de gallo, and half of the cojita cheese. Use a whisk to break the egg yolks and combine the mixture.
- Remove your skillet from the oven, with a pot holder, and pour your frittata mixture into it. You will hear a bit of a sizzle as the bottom and sides firm up. Sprinkle the remaining cojita cheese on top and place back in the oven for 10 minutes.
- The frittata should be firm to the touch, but it is okay if the center giggles slightly. Remove from the oven and allow to cool and firm upon cooling. Add your optional toppings as desired and enjoy.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This is a healthy way to eat my favorite pico de gallo. I love this recipe since it’s naturally gluten free. It has so much flavor, I don’t feel I need to add much cheese. Thank you!
Delicious recipe! I used combination of queso and Monterey Jack cheeses and very happy with the results. This will be a great recipe for my grandchildren to start perfecting their cast iron cooking skills!
Such a delicious recipe! My new favorite go to with my over abundance of farm fresh eggs!