Salsa Verde Breakfast Frittata
This Salsa Verde Breakfast Frittata is what breakfast dreams are made of. Topped with a salsa verde yogurt sauce, this vegetarian dish is perfect for brunch on those lazy weekends.
- Prep time
- 10 min
- Cook time
- 55 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 tsp 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 tsp salt
- 1 pinch freshly ground black pepper
- 1/2 cup shredded Mexican blend cheese, (optional)
- diced tomatoes, (for garnish)
- chopped cilantro (for garnish)
- 1 cup plain nonfat Greek yogurt
- 1/2 cup salsa verde
- 1/4 cup finely chopped cilantro
Instructions
- 1
Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish and set aside.
- 2
Heat olive oil in a medium skillet over medium-high heat. Add onions, bell peppers and 1/2 tsp salt and cook for 10 minutes, stirring frequently. Onions will begin to caramelize. Remove from heat and pour mixture into 2-quart baking dish.
- 3
In a large bowl, whisk together eggs, milk, salsa verde, a pinch of black pepper and the remaining 1/4 tsp of salt. Pour egg mixture into baking dish.
- 4
Top frittata with shredded cheese and bake for 45 minutes, making sure the middle of the frittata is fully cooked through.
- 5
Let cool for 5 minutes, serve with Salsa Verde Yogurt Sauce and enjoy!
- 6
Add Chobani plain Greek yogurt, salsa verde and chopped cilantro into a blender. Blend until smooth.