Four Cheese and Salsa Frittata

4 tablespoons extra-virgin olive oil

2 garlic clove, crushed

2 green onions, finely minced

6 large eggs, beaten well

1/2 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon minced fresh basil

1/2 tablespoon minced fresh thyme

Salt and freshly ground black pepper, to taste

1/2 cup grated mozzarella cheese

1/2 grated gruyere cheese

1/2 cup grated cheddar cheese

1/2 cup Cori’s Medium or hot salsa

1/4  – 1/3 cup grated parmesan



Whip eggs in a medium sized bowl. Stir in Worcestershire sauce, Dijon mustard, basil and thyme. Season with salt and pepper

Heat olive oil in a medium to large oven proof pan over medium heat. Add garlic and green onion and sauté until fragrant but not browned

Add egg mixture, then sprinkle with the mozzarella, gruyere and cheddar cheeses.  Drop dollops of salsa evenly throughout the frittata. Cook covered for 3-4 minutes. Sprinkle with the parmesan cheese and place under broiler for another 3 minutes, until cheese starts to bubble and egg is set. Cut into pie-shaped wedges. Serve with avocado and additional Cori’s salsa if desired.

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