Southwest Frittata

Finally, my first breakfast post! Breakfast is my favorite meal of the day. That’s mostly due to the fact that I LOVE eggs! I love them fried, scrambled, hard-boiled. Yum! Omelets, burritos, hashes – and there’s some sort of cheese in each one which pretty much makes it twice as good. I could eat breakfast every meal of every day and not get tired of it.

What is a frittata? It’s the Italian version of an omelette. It reminds me of a quiche without the crust. My husband loves it because it’s equal parts meat, veggie, cheese, and egg. This recipe is based on the technique used by Cooks Illustrated, but I’ve changed up some of the ingredients to go with our Mexican theme. This is a technique that once you know how to do it, you can change the ingredients out and add a bit of whatever you like. This is a great Saturday morning hunting-through-the-fridge-to-see-what-little-bits-of-veggies-and-leftovers-you-can-find recipe.

You’ll need:

  • 5 eggs
  • 2 tbl. milk
  • 1/2 onion (I used red because that’s what I had, but you can use whatever you have on hand)
  • 3 medium red potatoes
  • 4 ounces sausage (I used some smoked beef sausage that had jalapenos in it, so it was already cooked. If you wanted to use regular breakfast sausage, cook it up beforehand and drain on a paper towel.)
  • 4 ounces cheddar cheese (pepper jack would rock here, too!)
  • 4 scallions
  • Salt
  • Pepper
  • 2 tsp. olive oil
**Note – for this recipe, I used a 10-inch non-stick pan. My husband and I have enough for one meal and leftovers the next day. You could definitely scale it up or down, depending on what you need.
Preheat your broiler and heat olive oil in a non-stick pan over medium high heat on the stovetop. Start by dicing your onion (see the Mexican Corn Salsa recipe for step-by-step pictures on dicing an onion). Add it to the now hot pan with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
Cut your potatoes into a small dice to match your onion. Slice each potato, then cut into sticks, then dice into cubes.
Throw it into the pan along with 1/2 teaspoon more of salt. Cook, stirring occasionally, for about 15-20 minutes until the potatoes are cooked through..
 About 10 minutes through dice your sausage and add to the pan to reheat it while the potatoes finish cooking
Meanwhile, crack your eggs into a medium bowl and add the cheddar cheese, milk, sliced scallions, and a pinch of salt and pepper. Whisk to combine.
Once the potatoes are cooked through, stir in the egg mixture. Stir from the bottom of the pan to combine the eggs around the potato and onions for about 2 minutes. Leave on the heat for 30 more seconds.
Place under the broiler for 3-5 minutes until the edges are golden brown and the frittata is set. Check on it after 2 or 3 minutes because everyone’s broiler is different and you don’t want it to burn. Leave it to finish cooking for 5 minutes on the counter while you grab plates, pour coffee or oj, and corral the family.
Loosen the frittata with a spatula and slide out onto your serving platter. I love my cutting board, so I used that to serve. Slice and eat up!
You can serve with any kind of breakfast bread or tortillas. You can also change out any of the veggies, use bacon, use no meat at all, add spinach – yum!
Buon appetito!

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