Prep all the vegetables and tortillas. Preheat the oven the 375 F. Crack the eggs and add all 6 to a bowl, add milk and pinch of salt and pepper. Whisk for about 1 minute until the mixture is light yellow and completely combined.
Heat an oven safe frying pan on medium heat. Add 1-2 tbsp of oil then add in onions and peppers. Add pinch of salt and saute for 3-5 minutes until onions are translucent. Then add the tomato.
When the water has evaporated from the pan and the vegetables are soft, add in the eggs and stir to make sure the mixture is well combined. If you want to add cheese, this is the time to mix through about 1/4 cup of the shredded cheese of your choice.
Nestle the tortilla triangles into the egg mixture. I like to slide them in so that they are somewhat layered in the dish but make sure they are completetly covered with egg.
Turn off the heat and dollop the salsa on top of the egg mixture but do not mix through. We want to bake the salsa on the top of the frittata. If you want to add more cheese on top you can.
Carefully place the dish in the oven. Bake for 15 minutes or until the frittata is baked through. It will puff slightly and there will not be any jiggly parts if you were to gently shake the pan.
Remove from the oven and let cool for 5 minutes. Then slice and then serve with sour cream, lime wedge and hot sauce on the side.
