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Brunch Egg Frittata Recipe with Jalapeño Tomato Jam

This easy Brunch Egg Frittata is delicious as a hearty breakfast or brunch dish and is ready to enjoy in 30 minutes with a zesty and easy Jalapeño Tomato Jam.
Course Breakfast
Cuisine American
Servings 6


  • 8 eggs
  • ½ cup milk
  • ½ tsp. cumin
  • 1 Tbsp. butter
  • 1 package 14 oz. frozen pepper and onion stir-fry mix
  • ¾ cup shredded Colby Jack cheese

Jalapeno Tomato Jam

  • 2 cans 14.5 oz. each Diced Tomatoes, not drained
  • 2 Tbsp. packed brown sugar
  • 1 Tbsp. canned diced jalapeño well drained
  • 1 Tbsp. cider vinegar
  • ¼ tsp. cumin


  1. Preheat broiler. Whisk eggs, milk and cumin in a medium bowl; set aside.

  2. Melt butter in a large cast iron or oven-safe skillet over medium heat. Add frozen vegetables and cook 4-5 minutes or until vegetables are tender, stirring occasionally.

  3. Pour egg mixture over vegetables in skillet. Cook over medium heat. As eggs set, run a spatula around edge and lift eggs so uncooked egg mixture flows underneath. Continue cooking and lifting eggs until almost set. Sprinkle with cheese.
  4. Broil 4-5” from heat 1-2 minutes or just until top is set and cheese is melted. Cut into 6 wedges.

  5. To make jam, combine ingredients in a large nonstick skillet; bring to a boil over medium-high heat.
  6. Reduce heat to medium; cook, uncovered, 12-15 minutes or until tomatoes are very tender and sauce has thickened, stirring frequently; mash large tomato pieces with back of a spoon.