Recipe

Mexican Frittata Recipe

	Sparow64 / All my dishes 5 months ago A great dish from The Tailgating Cookbook. Gruyere cheese, Andouille Sausage, Mushrooms and Spinach make this a wonderful dish for brunch or supper! Prep time for salsa adds about 10 minutes. Chill salsa at least 1 hour. Prep:10m Cook:18m Servings:8	Sparow64
	eggs burnch mexican easy yummy

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Ingredients

MEXICAN FRITTATA

1 dozen large eggs

1 c grated Gruyere Cheese

2 T Extra Virgin Olive Ooil

1 T butter

4 oz Andouille Sausage, cut into 1/2 inch pieces (or other smoky-spicy sausage)

1 med onion, thinly sliced

6 oz button mushrooms, stems trimmed off and sliced

1 can green chiles, drained

6 oz baby spinach leaves, washed

1 c Salsa Cruda (below)

1 c Sour Cream

SALSA CRUDA

6 Roma tomatoes, quartered lengthwise and seeded

1 red bell pepper, cored, seeded and quartered

1/4 c fresh cilantro leaves

1 clove garlic, chopped

1 t ground cumin

1/2 t cayenne

1 T EVOO

salt

Directions

MEXICAN FRITTATA:

Preheat broiler and adjust the oven rack to the upper third of the oven

In a medium bowl, beat the eggs.

Add cheese and stir

Place a 12-inch ovenproof skillet, preferrably cast iron, over high heat, and let it get very hot, about 2 minutes.

Add the olive oil and butter, spred evenly over the pan

Add sausage, onion and mushrooms and cook until the veggies soften, about 8 minutes

Add the chiles and spinach and cook until spinach wilts, about 2 minutes more

Pour the gg mixture into the pand and cook, stirring continuously, until the eggs are almost set

Use a metal patula to scrape the eggs from the bottom of the pan and incorporate them into the mixture

Transfer the pan to the oven and broil the frittata until the top is nicely browned, 3-8 minutes

Remove the Frittata from the oven and allow to rest about 5 minutes

Remove frittata from pan by running a large metal spatula around the edge and sliding it halfway underneath the frittat to loosen it

Tilt pan and use the spatula to ease the frittata out onto a serving platter. Wrap the warm frittata out onto a serving platter.

Cut into 6 wedges and serve with salsa and sour cream on the side.

** I like to add chopped tomates and ripe olives to the garnishes (as always!)

SALSA CRUDA:

Place the tomates, bell pepper, onion, cilantro, garlic, cumin, cayenne, olive oil, and 1 t salt in the food processor fitted with stell blade and pulse until it is the equivalent of a medium dice.

Be careful not to overprocesse or salsa will turn into a sauce

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