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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 8 |
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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. 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:
1. MEXICAN FRITTATA:
2. Preheat broiler and adjust the oven rack to the upper third of the oven
3. In a medium bowl, beat the eggs.
4. Add cheese and stir
5. Place a 12-inch ovenproof skillet, preferrably cast iron, over high heat, and let it get very hot, about 2 minutes.
6. Add the olive oil and butter, spred evenly over the pan
7. Add sausage, onion and mushrooms and cook until the veggies soften, about 8 minutes
8. Add the chiles and spinach and cook until spinach wilts, about 2 minutes more
9. Pour the gg mixture into the pand and cook, stirring continuously, until the eggs are almost set
10. Use a metal patula to scrape the eggs from the bottom of the pan and incorporate them into the mixture
11. Transfer the pan to the oven and broil the frittata until the top is nicely browned, 3-8 minutes
12. Remove the Frittata from the oven and allow to rest about 5 minutes
13. Remove frittata from pan by running a large metal spatula around the edge and sliding it halfway underneath the frittat to loosen it
14. Tilt pan and use the spatula to ease the frittata out onto a serving platter. Wrap the warm frittata out onto a serving platter.
15. Cut into 6 wedges and serve with salsa and sour cream on the side.
16. ** I like to add chopped tomates and ripe olives to the garnishes (as always!)
17. SALSA CRUDA:
18. 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.
19. Be careful not to overprocesse or salsa will turn into a sauce
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