Frittata with Salsa Verde

This Día del Niño, treat your little ones to a traditional Mexican frittata dish that’s also lighter. It features JENNIE-O® Turkey in place of chorizo and delivers a tangy, not-too-hot flavor with authentic tomatillo sauce.  Recipe courtesy of Yvette Marquez, Muy Bueno partner.

Celebrate Día del Niño with your kids. Get Ideas


  • 1 tablespoon

    olive oil

  • 1/4

    medium red onion, chopped

  • 1

    garlic clove, minced

  • 1

    red bell pepper, chopped

  • 8 ounces

    JENNIE-O® Turkey Breakfast Sausage

  • 5 strips

    JENNIE-O® Turkey Bacon, chopped

  • 8

    large eggs

  • 1/2 cup

    queso fresco, crumbled

  • Pepper, to taste

  • 1/2 cup

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce

  • For Toppings:
  • HERDEZ® Salsa Verde

  • Crumbled queso fresco

Print Recipe

Serves 4



  1. Heat oven to 400°F. Heat olive oil in 10-inch cast iron skillet over medium heat. Add onions and cook 5 minutes or until fragrant and translucent. Add garlic and bell pepper. Cook 5 minutes or until soft. Remove from heat; set aside.

  2. Cook sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add turkey bacon; set aside.

  3. While meat is cooking, whisk eggs; fold in crumbled queso fresco and season with pepper. When meat is cooked, add meat to cast iron skillet with HERDEZ® Tomatillo Verde Mexican Cooking Sauce and combine. Pour egg-cheese mixture over top, making sure the eggs coat the mixture evenly.

  4. Cook 5 minutes or until the edges firm up. Transfer the skillet in oven and bake 12 to 15 minutes or until the center is no longer wobbly and the top is golden.

  5. Serve with HERDEZ® Salsa Verde and crumbled queso fresco.


Flour Fajita Style Tortillas

No sizzling fajita dish is complete without authentic tortillas.

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