Frito Frittata
This is my take on a frito frittata and it was inspired by a recipe I saw in Rachael Ray Magazine April 2013
Servings: 4 servings
Calories: 436kcal
Equipment
- cast iron skillet (between 8" and 12"
Ingredients
- 3 tbs butter
- 1 onion diced, small to medium sized
- 1/2 red pepper diced, small to medium sized
- 2 cloves garlic finely chopped
- 1 cup sausage cooked and drained
- Salt and pepper
- 1 tomato seeded and chopped, preferably vine ripened
- 2 tbs cilantro chopped
- 1 1/2 cups Fritos I went bold with chili cheese flavor
- 10 eggs lightly beaten
- 1 tbs Tabasco
- 4 oz monteray jack cheese diced
Instructions
- Preheat the oven to 400 degrees F
- In a large ovenproof skillet, heat the butter over medium heat until melted.
- Add the onion, pepper, and garlic and cook for 3-4 minutes.
- Add the sausage and cook, stirring often, until heated through.
- Add the tomato and cilantro.
- Right before adding the eggs, sprinkle in the fritos.
- Meanwhile, whisk the eggs with the tabasco and pour into the skillet.
- Cook until the bottom of the eggs is just starting to set. Sprinkle with cheese.,
- Carefully, place the skillet in the oven. Bake until fluffy and set, 15 to 20 minutes. Let cool a few
Notes
Make sure to pour the eggs on right before going to the oven. You can make a vegetarian version by substituting eggplant or potatoes for the sausage.
Nutrition
Calories: 436kcal | Carbohydrates: 6g | Protein: 25g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 477mg | Sodium: 632mg | Potassium: 376mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1895IU | Vitamin C: 28.1mg | Calcium: 281mg | Iron: 2.6mg