Huevos Ranchero Frittata

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So, is everyone all “turkeyed out” by now? Well, if you are, how about we take a trip to the Southwest?

Years ago when Tall & Handsome was courting me, one of the things he did was cook for me. Yes, ladies, he did. He cooked Southwestern food. On his first visit, he came with a suitcase full of cooking ingredients from New Mexico. (Keep in mind this was in the days before luggage weight restrictions and total luggage number restrictions when flying.)

He cooked fajitas, breakfast burritos, and huevos rancheros. I was in love. (That hello kiss under the cowboy hat while we were in front of the airport had nothing to do with it.  And, if you believe that, well, then I’m personally renting out rooms in the royal palace for the upcoming royal wedding.)

I fell hard for those huevos rancheros. But, mine came with a caveat. My eggs have to be scrambled. I’m not an over easy or fried egg kind of gal. At first, T & H was rather bumfuzzled. Huevos Rancheros with scrambled eggs?! He had never heard of such a thing. He was like a computer mumbling, “It does not compute”.

After I assured him it would be okay, he went forth as normal and produced a marvelous brunch. It has now become a favorite in the Burch house.

Recently I became fascinated with frittatas. While experimenting and rummaging around in the freezer one day I had one of those eureka moments – why not create a Huevos Ranchero Frittata?

I reached for my trusty ovenproof skillet (your cast iron skillet will work great) and got busy. The end result was mah-val-ous. We enjoy it with warm flour tortillas, salsa, and low-fat sour cream.

Huevos Ranchero Frittata

2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 jalapeno, deveined, seeded and chopped
1/2 sweet onion, finely chopped
3 cups Potatoes O’Brien
1 – 1/2 cups grape tomatoes, cut in half (you can make the tomatoes optional or reduce the amount you use)
6 slices bacon, crumbled
6 eggs, beaten
One 4 ounces can chopped green chilies
1/4 cup cup half and half
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder
1/4 teaspoon cumin powder
Pinch of red pepper flakes
1 – 1/2 cup grated cheddar cheese

1. Preheat oven to 400 degrees. Using an ovenproof skillet, on medium heat add the olive oil to the skillet. When the oil is hot add the onion, garlic, and jalapeno. Saute until onion is tender.

2. Remove the skillet from the heat. Add the potatoes to the skillet and toss with the onion mixture to combine. Smooth into an even layer in the bottom of the skillet.

3. Next, evenly layer tomatoes and cooked bacon over the potatoes.

4. In a large bowl combine eggs, chopped green chilies, milk, kosher salt, pepper, chili powder, pepper flakes and cumin powder. Mix well.

5. Return skillet with potatoes to stoves top on medium heat.
Pour egg mixture over potato mixture in the skillet and allow it to begin to cook and set. DO NOT MIX OR SCRAMBLE.

6. Once eggs begin to cook and set, gently push edges toward the center of the pan, tilt the pan and allow egg mixture to run toward edges to allow it to set.

7. Cook about 3 miniutes.

8. Sprinkle grated cheese over the egg mixture and continue cooking 2 more minutes.

9. Next, place the pan in the 400 degree oven and cook 2 to 3 minutes OR until eggs are set in the center and not runny.

10. Turn on the broiler and broil about 2 minutes until lightly brown on top.


© 2017 Beverly Hicks Burch All Rights Reserved.



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