You probably already love huevos rancheros as much as we do, but here's another way to do breakfast with a Southwest flair. This Mexican frittata comes with a spicy kick of fresh jalapeño and plenty of delicious, healthy veggies. Don't skimp on the tangy pico de gallo on top!

To make the pico de gallo

1. In a small bowl, gently stir together the diced tomato, onion, and jalapeño until well combined.

To make the frittata

1. Preheat the oven to 400F. In an 8-inch skillet over medium heat, add olive oil, onion, tomato, cumin, and jalapeño, and mix to combine.
2. While tomato mixture cooks, add eggs, a splash of water, and cilantro to a medium bowl. Season with salt and pepper to your liking and whisk. Add the cheese to the bowl and stir to combine.
3. Add egg mixture to the pan with the tomato mixture and let cook, lifting the edges of the egg mixture with a spatula to allow any uncooked egg to flow to the bottom of the pan. Allow the edges to set slightly, then transfer the pan to the oven to finish cooking for about 10-15 minutes, or until just set.
4. Remove frittata from oven, divide into 4 wedges, top with pico de gallo, and garnish with cilantro. Add a dollop of Greek yogurt if desired. Serve warm.