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Breakfast | |
| This will server 4-6, 1/2 for 2 7 Eggs ¼ Cup Milk (I used 2% if dairy free, I suggest coconut milk) 2 Medium Sized Tomatoes, Diced ¼ Yellow Onion, Diced 1 Red Bell Pepper, Diced ¼ Tsp Lime Zest 1 Tsp Paprika 1 Tsp Chili Powder ¼ Tsp Ground Cumin 2 Tbs Cilantro, Chopped ½ Cup Shredded Cheese (Jack, Pepper Jack, or Mexican 4 Cheese would all be great) ½ Cup Salsa Salt & Pepper to taste optional cooked chorizo, beans | |
| Preheat oven to 350 degrees Fahrenheit If doing cooked chorizo, add olive oil to oven safe pan and cook, remove and set aside. Dice the tomatoes, pepper, and onion into small pieces. Heat up olive oil in an oven safe pan such as a cast iron skillet. Add the vegetables and sauté for 7 minutes until soft and the tomatoes have released their water. The season with lime zest, paprika, chili powder, cumin, salt, and pepper. While the vegetables are cooking, crack your eggs into a separate bowl and whisk in milk. Stir in half of the cilantro, and half of the cheese. Season with salt and pepper. Pour the egg mixture over the vegetables. Tilt the pan to make sure all the vegetables are evenly covered. If using beans, stir in to the mxture. I like to add the second half of cheese right on top, to form a crust. Cook frittata for 2 minutes on medium high until the outside of the eggs are set. Transfer the pan to the oven and bake until the eggs are set. Roughly 15-20 minutes. To check if the eggs are cooked through, tilt the pan to see if the eggs wobble in the middle. If they do not then they’re done. If you prefer a crispier top, you can broil the frittata for 1 minute. Let cool in the pan for 5 minutes then top with salsa and the rest of your cilantro. | |
Unrated | |
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