Spicy Mexican-Style Ground Beef Frittata with Pico de Gallo

Directions

1. Rinse and dry all fresh produce.4
2. Mince half of the yellow onion and place it in a small bowl; reserve the rest of the onion for later use. Chop cilantro leaves, discarding stems, and add to the onion bowl. Dice the tomatoes and fold them into the bowl as well. Seed and mince the jalapeño, then add to the bowl. Squeeze lime over the mixture and season with salt and pepper; mix to form pico de gallo and set aside.
3. Heat an ovenproof skillet over medium-high heat. While it heats, mince garlic.
4. Add the reserved onion, garlic, ground beef, and spices to the hot skillet. Cook, breaking up the meat, until browned and crumbly, about 4–5 minutes.
5. Meanwhile, preheat the broiler to high and position the rack near the top of the oven.
6. Trim, seed, and medium-dice the bell peppers; add to the skillet and cook just until they start to soften, 2–3 minutes more.
7. In a medium bowl, whisk eggs with a pinch of salt and pepper.
8. When the peppers have softened, lower the heat to medium-low and pour the eggs over the beef. Cook without stirring until the edges are set and the center is still a bit runny, about 5–7 minutes. Scatter shredded mozzarella over the top.
9. Place the skillet under the broiler and cook until the cheese is melted and the frittata is set on top, about 3–4 minutes. Remove from the oven and let rest briefly before slicing.
10. Serve by cutting into wedges and topping each piece with pico de gallo.