In celebration of Cinco de Mayo, I made this Mexican style Frittata for me and hubby to eat before our morning walk. This is the first time I made a frittata, and was surprised how simple it was from start to finish. The eggs are nice and fluffy, and full of flavorful filling. You can customize it however you like. I served it with avocado slices and salsa. It gave us the energy we needed for our power walk. To top off our day, we made carne asada tacos for dinner...oh so good!
1/2 cup Owen's breakfast sausage
1 T unsalted butter
2 green onions, sliced
1/4 cup mushrooms, sliced
2 cloves garlic, minced
2 T pickled jalapenos, chopped
1/4 cup cherry tomatoes, halved
6 large eggs, beaten
2 T cilantro, chopped
1/2 cup Mexican shredded cheese
Preheat oven to 375 degrees. In a 10 inch non-stick skillet over medium high heat, brown the crumbled sausage until cooked through. Remove to a bowl. Lower heat to medium low, add the butter, then the green onions and mushrooms. When mushrooms are done, add the garlic, jalapenos, and cherry tomatoes and cook another minute. Add the cooked sausage back to the skillet.
In a bowl, beat the eggs together with the cilantro and season with salt, pepper, and cumin. Pour the eggs into the skillet and stir slightly. Top with shredded cheese. When the eggs have set around the edges and slightly in the middle, transfer to the oven. Bake for 10-12 minutes, or until eggs are cooked through and fluffy. Carefully slide frittata onto serving platter. Garnish with green onions, cherry tomatoes, and avocado slices. Serve with a side of salsa. Enjoy!