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Frittata with Restaurant Style Salsa

Frittata

Frittata with Restaurant Style Salsa is quick, easy to make, and delicious. Both the Spicy Tomato Salsa and the Frittata can be made and on the table in 30 minutes. I make a lot of Frittatas, it’s our go-to dinner option when we need a quick easy meal, so I definitely one I need on my food blog. One of the great things about the Frittata is there are no set rules or ingredients, it’s a great way to utilize leftover roasted vegetables, sausage or meats, or frozen veggies.

The Restaurant Style Salsa is from a great Bar and Grill in Arlington, Texas, named J. Gilligan’s. Named after one of the founders and my brother in law, John Gilligan. J. Gilligan’s Bar & Grill is famous for many reasons, this salsa is one, but my favorite reason is that they invented the ‘Irish Nacho’s’. Substituting sliced pan-fried potatoes for the tortilla chips, it’s definitely my go-to when I eat there. This Spicy Tomato Salsa recipe is based on J. Gilligan’s Bar and Grill’s recipe that John Gilligan gave my Mom. I hope you love it as much as our family does.

Frittata Ingredients

Here’s my Frittata recipe:

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Frittata with Restaurant Style Salsa

Frittata with Restaurant Style Salsa is quick, easy to make, and delicious. Both the Spicy Tomato Salsa and the Frittata can be made and on the table in 30 minutes.
Course Main Course
Cuisine Italian
Keyword Frittata
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 247kcal

Ingredients

Frittata

  • 2 Tablespoons Olive Oil
  • 8 Eggs Beaten
  • 1/4 Cup Half & Half Or milk, or water
  • 1 1/2 Teaspoons Salt
  • 1 1/2 Teaspoons Black Pepper
  • 12 Ounces Red Potatoes 1/2 inch dice or sliced, pan-fried
  • 1/2 Cup Red Onion Sliced
  • 3 Cups Arugula Wilted

Restaurant Style Salsa

  • 3-5 Jalapeno
  • 1 Cup Onion
  • 1 Teaspoon Garlic
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Dried Basil
  • 1 Tablespoon Dried Parsley
  • 1 28-Ounce Can Tomatoes

Instructions

Frittata Instructions

  • Heat a large, covered non-stick skillet, over medium-high heat. Add olive oil and potatoes, tossing every 4-5 minutes until nicely browned and fully cooked
  • Crack the eggs into a bowl with the half & half, salt and pepper, beat until smooth, set aside. Slice the red onion into thin slices.
  • Add the arugula to the pan with the potatoes and cover for 1-minute, just to wilt. Toss the potatoes and arugula together to evenly distibute them in the pan.
  • Add the eggs to the skillet, arrange the red onion slices around the potatoes.
  • Cover, cook until set on top, about 10-15 minutes

Salsa instructions

  • Roughly chop ingredients and put in a blender for 2-3 seconds.
  • The salsa will keep in the refrigerator for about one week

Nutrition

Calories: 247kcal | Carbohydrates: 24g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 333mg | Sodium: 1611mg | Potassium: 809mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1308IU | Vitamin C: 32mg | Calcium: 127mg | Iron: 3mg

Thank you for visiting my Food Blog. I hope you enjoy my Frittata with Restaurant Style Salsa recipe. Please come back and visit again soon! Bon appetit, Steven

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