Meatless Tex-Mex Frittata
Description
If you don't have a breakfast favorite now, you will after making this delicious frittata. You can substitute your favorite veggies and use different topping as desired.
Ingredients
2 T. olive oil
2 T. salted butter
2 medium potatoes, very thinly sliced (to ensure that they get fully cooked)
2 cloves garlic, minced
1 red onion, sliced
1 red and 1 orange bell pepper, seeds and membranes discarded, small diced
1 jalapeno, seeds and membranes discarded, finely diced
1 t. ground cumin
salt
freshly ground black pepper
8 large eggs, beaten
1/4 c. chunky salsa
1/2 c. pepper jack cheese, freshly grated (or favorite cheese)
1 c. cherry or grape tomatoes, halved
1 avocado, sliced or diced
fresh cilantro leaves, for serving, optional
sour cream and/or guacamole, for serving
Directions
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Position an oven rack in the middle of the oven; preheat the broiler.
In a 12 inch oven-proof, non-stick skillet or cast-iron skillet, heat olive oil and butter together over medium-high heat. Add potatoes, garlic, onions, bell peppers and jalapeno to the skillet; add cumin, salt and pepper. Cook, stirring until veggies begin to soften, about 5 minutes. The veggies should be arranged so that the potato slices are flat and in an even layer.
Meanwhile, in a bowl, whisk together eggs, salsa and a bit of salt; stir in cheese; carefully pour into the skillet, covering the veggies, getting it around the edge of the skillet. Cook, undisturbed, until eggs begin to set on the bottom, about 5 minutes.
Transfer the skillet to the preheated broiler on the middle rack; broil until very lightly browned on top, about 5 minutes.
Using a spatula, carefully loosen the frittata on the sides and the bottom before it sticks to the skillet; slide it onto a cutting board or platter. Slice into wedges.
Serve, garnished with tomatoes, avocado, cilantro, if using and a dollop of sour cream or guacamole.
4-6 servings.