There are nights when tossing together breakfast for dinner is the sane thing to do. It's easy. It's fast. And yes, even delicious. A well done frittata is bliss, pure and simple. Here is one of my old favorites.
Blue Corn Chip Frittata for TwoChoose fresh free-range organic eggs for best taste. The chips can be a tad stale. And you can feel frugal and brilliant.
Organic blue corn chips- enough for one layer in an omelette pan
2 tablespoons Roasted Vegetable Salsa
2-3 oz. Jalapeño Pepper Jack or cheddar cheese, shredded
4 large organic free-range eggs
1/3 to 1/2 cup light cream or Half & Half
A few organic grape or cherry tomatoes, halved
Fresh chopped cilantro
Preheat the oven to 375ºF.
Lightly oil an oven proof 8-inch omelet pan.
Layer the blue corn chips in the bottom of the prepared pan. Top each chip with a dab of salsa. Sprinkle with most of the shredded cheese.
Whisk the eggs with the cream till fluffy and pour the mixture all over the chips. Finish with the rest of the cheese. Top with the halved tomatoes and a dusting of fresh cilantro.
Bake in a hot oven for about 20 to 25 minutes or until the eggs are set and the frittata is golden.
Serve with Joey's Kicked Up Rockin' Guac.