Friday, December 17, 2010

Southwest Breakfast Frittata

Kathleen and I made this for lunch last week. I started it in a skillet on the stove and then transferred it to a pie plate and put it in the oven. We both really liked it.

Southwest Breakfast Frittata

1/4 lb chorizo sausage, browned
2 green onions, diced
1/4 cup red bell pepper, diced
1/2 jalapeno pepper, diced
2 tablespoons diced green chilies, drained
4 eggs
3 tablespoons half and half
Salt and pepper to taste
1/2 cup shredded Mexican blend cheese
1 tablespoon diced tomato
1 cup salsa
4 oz sour cream

Preheat oven to 400 degrees. Spray an 8 or 9 inch oven-proof skillet with nonstick spray. Place sausage, onions, bell pepper, jalapeno and green chilies into skillet and heat 5 minutes. In a large bowl, beat together eggs, half and half, salt and pepper then pour into skillet. Cook by pushing eggs to center of skillet with a spatula. When eggs are almost set, sprinkle with cheese
Place skillet in oven and bake 10 minutes, or until cheese is melted and eggs are set. Run a spatula around edges and under frittata to remove from skillet. Slide onto a serving plate and sprinkle with diced tomatoes. Cut into wedges and serve with salsa and sour cream.

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