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

Steps

1. Position an oven rack in the middle of the oven; preheat the broiler.
2. 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.
3. 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.