An Easy and Delicious Veggie Frittata

Nola Salsa Boston

I’ve been cooking with salsa a lot lately. It’s one of my favorite foods because, well, I love chips. Lately though, I’ve been getting out of the chip and salsa realm and incorporating salsa into other recipes. For instance, salsa is so good with eggs. Huevos Rancheros, anyone? A friend recently made slow-roasted pulled chicken with salsa, and it was amazing.

Today, we’re sharing a recipe for an easy and delicious veggie frittata from Nola’s Salsa, which is locally-made in Jamaica Plain.

Roasted Veggie Frittata
Created by Nola’s Fresh Foods


6 eggs, well beaten
½ teaspoon black pepper
1 pinch kosher salt
2 tablespoons butter
½ cup red bell pepper, chopped
½ cup broccoli, chopped
½ cup red potato, chopped and boiled
¼ cup Nola’s Salsa Fresca
½ cup pepper jack cheese grated


In a small pot add the potatoes and enough water to cover, bring to a boil and cook until just soft enough to poke with a fork. Drain and set potatoes aside.

Heat the broiler to high. Set rack in the upper third of the oven.

Whisk the eggs, salt and pepper together in a medium mixing bowl. Heat a medium cast iron skillet over medium-high heat and add the butter to the pan and brush it around the surface of the pan. Add the bell pepper, broccoli and potatoes and sauté for 2 to 3 minutes, until heated through. Add the Nola’s Salsa Fresca and toss until coated. Pour the egg mixture into the pan and stir with a spatula. Cook for 4 to 5 minutes, until the egg mixture has set on the bottom and begins to set on top.

Place the pan under the broiler for 3 to 4 minutes, until lightly browned and puffy. Remove the frittata from the oven and add the cheese. Place under the broiler until melted. Remove the frittata from the pan and cut into 6 wedges. Serve immediately.

Eat and enjoy!

Image credit: Nola’s Salsa

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