Source of Recipe
From "The Big Book of Breakfast" by Maryana Vollstedt
"Serve this spicy frittata for breakfast, lunch, or supper, along with warm flour tortillas and a plate of orange and cucumber slices and radishes."
List of Ingredients
◦ 1 tablespoon vegetable oil
◦ ½ cup chopped yellow onion
◦ 1 clove garlic, minced
◦ ½ cup chopped green bell pepper
◦ 4 ounces medium mushrooms, sliced
◦ 1 tomato, seeded, chopped, and drained
◦ 1 can (4 ounces) diced green chiles, drained
◦ 6 large eggs
◦ 2 tablespoons milk
◦ ¼ teaspoon chili powder
◦ ¼ teaspoon ground cumin
◦ ½ teaspoon salt
◦ Freshly ground pepper
◦ ½ cup grated Monterey Jack cheese
◦ Fresh salsa for topping
◦ Sour cream for topping
In a large ovenproof skillet, warm oil over medium heat. Add onion, garlic, and bell pepper and sauté for 2 minutes. Add mushrooms and tomato and sauté until vegetables are tender, about 5 minutes longer. Stir in chiles.
In a medium bowl, mix together eggs, milk, and seasonings. Pour over vegetables in skillet. Reduce heat to medium-low, cover, and cook until eggs are set and top is almost dry, 10 to 12 minutes. Sprinkle with cheese and broil until frittata is puffy and cheese is melted, about 1 minute. Let stand for 5 minutes.
Cut into wedges and serve from the skillet or slide the whole frittata onto a platter. Pass salsa and sour cream separately.