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Thursday, July 5, 2012

Mexicali Fritata Recipe

 One of my favorite things to make is a frittata. They are easy and you can be very creative with your ingredients. Guests at our bed and breakfast always seem to enjoy them, which really makes me happy.

I love Mexican food and when sisters Nadine and Sandy, who visit our inn often, told me they loved it too, I decided to see if I could come up with a recipe for a frittata that they and their husbands would enjoy. I have been serving this now for a couple of years and I want to share it with you.

When I make this, I use 2 glass, 8 x 8 dishes because it bakes quicker and more evenly than using a larger dish. If I am serving 10 guests for breakfast, I use 3 dishes.

Jan’s Mexicali Frittata

Serves 8
10 eggs
1 teaspoon sea salt
Lemon pepper
½ teaspoon onion powder
½ teaspoon garlic powder
Chopped fresh cilantro
Dollop low fat or fat-free sour cream
4 small shallots, sliced
1 cup black beans, rinsed and drained
1 cup roasted corn kernels, Trader Joe’s frozen-thawed and drained
2 small cans mild green chilies, drained
¼ cup sundried tomatoes, cut in small pieces
1 cup milk or Sour Cream
Mexican cheese blend with spices (about a cup – more if you like real cheesy)
4 small corn tortillas

Topping:  1 cup sour cream, 1 cup salsa, chopped parsley, chopped cilantro

Preheat oven to 375. Spray 2 square baking dishes liberally with cooking spray.  Put a light layer of the cheese blend on the bottom of the dish. Cut tortillas in half and cover bottom of baking dishes.  Layer shallots, black beans, roasted corn, chilies, cilantro, cheese blend, and sundried tomatoes.  Whip eggs with onion powder, garlic powder, small amount of low fat sour cream, sea salt, lemon pepper, and milk. Add parsley and cilantro.  Pour egg mixture evenly over layered veggies.  Finish off with another light layer of cheese blend.  Bake for about 30 minutes or until set. Cool for 5 minutes, cut into triangles or squares.
Top each serving with a dollop of sour cream, salsa, and sprinkle with cilantro and parsley.

This dish is great served warm or at room temperature. For breakfast, I love to serve this with chunks of peach & chipotle chicken sausage and pineapple that have been skewered and baked in the oven for about 15 minutes. Yum, yum.

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