The All Day Egg

Mexican Duck Frittata with Pico

Ingredients

FOR THE PICO DE GALLO

  • 1 medium tomato, finely diced
  • 1/4 red onion, finely diced
  • 1/2 jalapeño, finely diced

FOR THE FRITTATA:

  • 1/2 tablespoon olive oil
  • 1/4 cup red onion, finely diced
  • 1/2 medium tomato, diced
  • 1/4 teaspoon cumin
  • 1/2 jalapeño, finely diced
  • 3 Duck Eggs
  • 2 teaspoons fresh cilantro, chopped (plus additional to garnish)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup mozzarella, grated

TO MAKE THE PICO DE GALLO:

STEP 1

Combine the diced tomato, onion, and jalapeño.

TO MAKE THE FRITTATA:

STEP 1

Preheat the oven to 400F.

STEP 2

In an 8-inch skillet over medium heat, add olive oil, onion, tomato, cumin, and jalapeño, and mix to combine.

STEP 3

Meanwhile, add eggs, a splash of water, and cilantro to a medium bowl. Season with salt and pepper to your liking and whisk. Add the cheese and stir to combine.

STEP 4

Add egg mixture to the pan and allow to cook, lifting the edges of the cooking eggs with a spatula to allow any uncooked egg to flow to the bottom of the pan. Allow the edges to set slightly, then transfer the pan to the oven to finish cooking for about 10-15 minutes or until just set.

STEP 5

Remove frittata from oven, divide into 4 wedges, top with pico de gallo, and garnish with cilantro. Optional: top with a dollop of Greek yogurt. Serve warm.