Step 1

Wash and dry the fresh produce.

Step 2

Peel, halve, and mince onion; place half in a small bowl. Set remaining onion aside for later use.

Step 3

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the onion.

Step 4

Small dice tomatoes and add to the bowl.

Step 5

Quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Step 6

Juice lime into the bowl, then add salt and pepper. Stir to combine the pico de gallo and set aside.

Step 7

Preheat an ovenproof skillet over medium-high heat.

Step 8

While the skillet heats up, peel and mince garlic.

Step 9

Once the skillet is hot, add reserved onion, garlic, ground beef, and spices to the skillet. Cook, breaking the meat apart with a spoon, until browned and crumbly, 4-5 minutes.

Step 10

Meanwhile, preheat oven to broil on high and position rack under the broiler.

Step 11

Trim, seed, and medium dice bell pepper. Add to the skillet and continue to cook until the pepper starts to soften, 2-3 minutes more.

Step 12

While the bell pepper is cooking, place eggs, salt, and pepper in a medium bowl; whisk to combine.

Step 13

When the bell pepper is tender, reduce heat to medium-low; pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 5-7 minutes.

Step 14

Meanwhile, coarsely grate mozzarella.

Step 15

Sprinkle mozzarella over the frittata. Place skillet in the oven and broil until top of the frittata is set and cheese is melted, 3-4 minutes; remove from oven.

Step 16

To serve, cut frittata into wedges and divide between plates; top with pico de gallo. Enjoy!