Sunday, September 30, 2012

Deep Dish Mexi Frittata

Mexi Frittata
What could be better than the smell of bacon cooking and spiced pumpkin coffee brewin' while your main dish is cooking away in the oven on a cool, rainy morning?

Our Deep Dish Mexi Frittata is perfect for such a day and will feed a family ( or group ) of six light eaters easily. If you've got more hearty eaters just double the recipe and bake two!

DEEP DISH MEXI FRITTATA  

9 - 12 FARM FRESH EGGS
1/2 CUP MILK
1/12 CUPS SHREDDED MEXI CHEESE BLEND
3/4 CUP CHOPPED SWEET ONION
( Monterrey jack, mild cheddar and sharp cheddar )
1/2 cup of homemade salsa ( or your favorite brand salsa in a jar ) Mild or Spicy? You decide!
 Pinch of Organic Red Pepper Flakes
One ripe avocado
One lb of bacon

Preheat oven to 400 degrees.
Mix eggs and milk in a large mixing bowl and stir together. Add the remaining ingredients ( except the avocado and bacon ) with a dash of salt and pepper. Sprinkle with red pepper flakes and bake for 30 to 40 minutes.

* This dish can also be cooked in a cast iron skillet!

Remove from oven and top with avocado chunks and bacon bits.
Dollop of sour cream is optional!

Serve with fresh fruit, juice, coffee or tea, and steamed tortilla's or toast.
Mexi Frittata can be served hot or cold. We like it best right out of the oven!
Enjoy!
I'm linking up to the fabulous Homestead Barn Hop today!
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