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Breakfast Fritatta

Breakfast Fritatta

YIELDS:  Approximately 4 portions

"With a whole lotta love"

6 large eggs
4 oz. ground chorizo or pork sausage
1 large roma tomato, deseeded and chopped
1/4 cup crumbled feta cheese
1 scallion minced
2 tsp. fresh chopped cilantro
1 tsp. roasted garlic
1 oz. half and half
Salt and pepper to taste

In a medium kitchen bowl, crack open eggs and mix with half and half until completely combined. Reserve in refrigerator.
Preheat oven to 325. In a non-stick saut pan place chorizo and over medium-low flame cook until rendered. Add scallions, roasted garlic and tomato. Saut with chorizo for 1 minute until scallions wilt. Add eggs and cilantro and stir ingredients well. Cook over a medium low flame until eggs start to set. Add feta cheese on top and place in oven.
Cook until eggs have completely set, roughly 4-8 minutes. When frittata has cooked, remove from pan and place on a cutting board. Cut into wedges and serve.
Serve with either hash brown potatoes or room temperature vegetables salsa.



 

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