Cast Iron Mexican Frittata with Pico de Gallo

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This Cast Iron Skillet Mexican Frittata with Pico de Gallo is just the ticket when looking for a breakfast or hearty dinner using farm fresh eggs and fresh pico de gallo. In only 30 minutes, you’ll have a breakfast or dinner that’s creamy, cheesy, and full of traditional Mexican flavors.

A number 10 cast iron skillet holds slices of a mexican frittata with sour cream on a white marble countertop. The skillet sits on a blue and white plaid hand towel with two antique forks in the corner. View of the skillet is from overhead.
A dollop of sour cream and sprinkle of fresh cilantro on this easy Mexican Frittata is like icing on a cake.

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When I want to add a lot of flavor into a dish with minimal ingredients, I think of pico de gallo right away. Fresh pico de gallo can be purchased ready to eat from your local grocer, or whipped up at home with just a few ingredients. The perfect setting for bright and fresh flavors like those is most certainly a frittata with farm fresh eggs.

What is the difference between a quiche and a frittata?

While both quiches and frittatas are great dishes to use up an abundance of eggs, they differ primarily in the base. A quiche tends to have a pie crust as a bottom and is slightly more custard-like in texture. A frittata is all about the eggs and incorporates dairy in the form of cream or cheese to help with the fluffy texture.

When to serve frittatas?

Frittatas are crazy versatile! They of course make for the perfect weekend breakfast, cooking up in just 30 minutes. But they’re also a winner as a make ahead dish for an easy brunch or church potluck. And who doesn’t love breakfast for dinner? Dare I say it is just as special as pizza night??

How to make a Frittata in a Cast Iron Skillet?

Perhaps one of our favorite things about this Cast Iron Mexican Frittata is how EASY it is to make. It’s almost foolproof. Which, let’s face it some days we need foolproof recipes to rely on. If you’ve been intimidated before, we invite you to let down your guard and try this recipe.

This frittata recipe requires one bowl, one skillet, and the oven. Minimal steps, minimal mess, and maximum flavor!

Lodge Cast Iron number 10 skillet sits on a white marble counter top with two cutting boards in the background as well as three bowls of: whisked eggs, pico de gallo, and cojita cheese.
A well seasoned, preheated skillet is your best friend with a frittata.

Start by preheating your oven to 400F with your cast iron skillet inside. This is my favorite way to preheat cast iron as it prevents shocking. Putting the skillet in the oven from room temperature and slowly heating it up with the oven, ensures there’s no chance of cracking or shocking from temperature change.

While your skillet and oven are preheating, grab a large bowl and crack your dozen eggs.

To the same bowl add your greek yogurt (you can substitute with sour cream), pico de gallo, and cojita cheese, then whisk. You’ll want to reserve half of the cojita to sprinkle on top of the frittata just before baking. Or you know, you could just get more cheese for on top. No judgment here!

When the skillet is preheated pour your frittata mixture into the hot skillet. You’ll hear a slight sizzle and notice the bottom and edges start to set. This is perfect. It’s creating a “crust” in which to hold the rest of the mixture and ensures clean slices coming out of the skillet.

How long do you bake a frittata in the oven?

Bake in the oven at 400F for 10 minutes. The frittata should be mostly set to the touch. Though a slight wiggle in the very center is not concerning as it will continue to cook slightly even after being removed from the oven.

How to store, freeze, reheat and serve leftover frittata

How long does a frittata last?

Cooked eggs, in general, will last about 4 days in the refrigerator. This means you can easily make this the night before and store it in the refrigerator overnight for tomorrow’s breakfast.

How do you store a frittata?

Once the frittata is cooked, you can remove it and store it in an airtight container within the refrigerator. You can also wait for the skillet to cool completely, cover with tinfoil, and place it in the refrigerator overnight.

How to reheat a frittata in a cast iron skillet

To reheat it the next morning, remove from the refrigerator for 30 minutes tinfoil removed. After the 30 minutes, recover with tinfoil place in the oven and preheat to 350. Once the oven has come to temperature, allow it to stay at 350F for no more than 5 minutes. Then it should be warm and ready to serve without being dried out.

How to reheat a frittata in the oven or microwave

To reheat your frittata in a microwave, place individual slices on a plate and cover loosely with a damp paper towel. Reheat on high for 30 seconds at a time until you have reached your desired temperature. To reheat in the oven, place your individual slices on a sheet pan evenly spaced apart, preheat the oven to 350F and bake for 5 minutes.

Can frittatas be served cold?

Yes, absolutely. If you want to skip the reheating or need to eat it on the go, you can certainly enjoy a frittata cold or at room temperature.

Can you freeze a frittata after cooking?

Yes! Both frittatas and quiches are excellent make-ahead meals for yourself or friends. Whether it’s Sunday meal prep or making a batch for gifts during the holidays, you’ll want to bake completely and allow to cool completely. Remove the frittata from the skillet and place on a sheet pan with parchment paper. Freeze as is in the freezer for a couple of hours. Remove it from the freezer, wrap tightly in plastic wrap, then tinfoil. You can then layer frittatas in the freezer. They will keep 2-3 months.

A close up image of the cast iron skillet with baked mexican frittata and a dollup of sour cream in the center. A white and blue plaid napking and two antique forks are in the background.
A dollup of sour cream, fresh cilantro or drizzle of hot sauce brings breakfast to the next level.

What is the difference between Pico de Gallo and salsa?

It should come as no surprise that salsa and pico de gallo are VERY similar in terms of ingredients. So what makes them different?

Texture and cooked ingredients. Salsa features a thinner consistency while having some cooked ingredients. Salsa recipes can vary quite a bit as well with flavors and ingredients.

Pico de Gallo, however, is chunky bits of uncooked ingredients. A fresh mix of tomatoes, onions, chilies, lime (juice), salt and cilantro make up the traditional Pico de Gallo.

A close up image of a single slice of mexican frittata. Slice is presented on a white plate with a dollop of sour cream and fresh cilantro. The cast iron skillet with the remainder of the frittata is pictured out of focus in the background.
Cheesy, creamy, and fluffy – this frittata showcases what eggs were made for.

What cheeses can be substituted?

We all know cheesy flavor is a key part of Mexican dishes. This Cast Iron Mexican Frittata is no exception. The following is a list of traditional Mexican cheeses. You can use any of these in your Mexican Frittata. Get crazy and do a mixture if you’d like!

  • Natural Cheddar
  • Monterey Jack
  • Asadero
  • Queso Quesadilla
  • Chihuahua cheese
  • Cotija Cheese
  • Oaxaca Cheese
  • Quaso Panela
  • Queso Fresco

What to serve with a Mexican Frittata

Looking for a way to bring it all together for a full meal plan? This section found in every post will help you pair the recipe you’re viewing, with other flavorful dishes to make your mealtime that much easier. Enjoy this section of posts? Leave a comment below and let me know!

  • Cilantro Lime Quinoa – The flavor of this side pairs so well with our dish, it’s like they were made for each other.
  • Keto Coffee Because our breakfast dish goes well with coffee, but even better with one so decadent and dessert-like!
  • Strawberry Rhubarb Crisp – Sweet and tart perfection goes amazingly well after such a delicious breakfast food. Dessert is also a very important meal, after all.
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Mexican Frittata with fresh pico de gallo

Course Breakfast, Dinner, Main Course
Cuisine American, Italian, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 people
Fresh pico de gallo and farm-raised eggs are a match made in culinary heaven! Creamy yogurt, sour cream, and cojita cheese make this dish light, fluffy, and vibrant to the tastebuds!



  • 12 Eggs farm fresh is best!
  • 1/2 cup Greek yogurt
  • 1/2 cup Pico de Gallo
  • 1/2 cup Cojita cheese

Optional Toppings

  • 1/4 cup sour cream
  • fresh cilantro
  • hot sauce


  • Preheat the oven to 400F with your seasoned skillet inside.
  • Crack the eggs into a large bowl. Add the Greek yogurt, pico de gallo, and half of the cojita cheese. Use a whisk to break the egg yolks and combine the mixture.
  • Remove your skillet from the oven, with a pot holder, and pour your frittata mixture into it. You will hear a bit of a sizzle as the bottom and sides firm up. Sprinkle the remaining cojita cheese on top and place back in the oven for 10 minutes.
  • The frittata should be firm to the touch, but it is okay if the center giggles slightly. Remove from the oven and allow to cool and firm upon cooling. Add your optional toppings as desired and enjoy.


Calories: 145kcal | Carbohydrates: 3g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 255mg | Sodium: 261mg | Potassium: 129mg | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

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Recipe Rating


  1. 5 stars
    Such a delicious recipe! My new favorite go to with my over abundance of farm fresh eggs!

  2. Debby Blom says:

    5 stars
    Delicious recipe! I used combination of queso and Monterey Jack cheeses and very happy with the results. This will be a great recipe for my grandchildren to start perfecting their cast iron cooking skills!

  3. Beth Ward says:

    5 stars
    This is a healthy way to eat my favorite pico de gallo. I love this recipe since it’s naturally gluten free. It has so much flavor, I don’t feel I need to add much cheese. Thank you!