From isabeleats.com

Salsa Verde Breakfast Frittata

6 servings · 10 min prep · 55 min cook

Ingredients

For the frittata

• 2 teaspoons olive oil, plus more for greasing pan
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 12 large eggs
• 1/4 cup milk
• 1/4 cup salsa verde
• 3/4 teaspoon salt
• 1 pinch freshly ground black pepper
• 1/2 cup shredded Mexican blend cheese, optional
• diced tomatoes, for garnish
• chopped cilantro, for garnish

For the Salsa Verde Yogurt Sauce

• 1 cup plain nonfat Greek yogurt
• 1/2 cup salsa verde
• 1/4 cup finely chopped cilantro

Steps

1. Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish and set aside.
2. Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Add onions, bell peppers and ½ teaspoon salt and cook for 10 minutes, stirring frequently. Onions will begin to caramelize. Remove from heat and pour mixture into 2-quart baking dish.

   10 min

3. In a large bowl, whisk together 12 large eggs, ¼ cup milk, ¼ cup salsa verde, a pinch of 1 pinch black pepper and the remaining ¼ teaspoon salt. Pour egg mixture into baking dish.
4. Top frittata with ½ cup shredded cheese and bake for 45 minutes, making sure the middle of the frittata is fully cooked through.

   45 min

5. Let cool for 5 minutes, serve with ¼ cup Salsa Verde Yogurt Sauce and enjoy.

   5 min

6. Add 1 cup plain Greek yogurt, ½ cup salsa verde and ¼ cup chopped cilantro into a blender. Blend until smooth.

Nutrition

Per serving

kcal

249

protein

19 g

carbs

9 g

fat

14 g

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