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!
I'm linking up to the fabulous Homestead Barn Hop today!
that looks yummy. I am sitting here drinking a cup of blueberry white tea and it's yummy too.
Mmmm... Hi Deborah!
This sounds so wonderful.
I think I'll have to pin the recipe and try it. We've had a COLD SNAP the last few days and it is around 70° here....that is cold, I suppose, considering last week we were almost in the 100's!
I like a nice hot breakfast. I'll have to give this a try. I've never made Fritta!
Your blueberry white tea sounds yummy too Gill!
Glad to hear it's cooled off a bit for ya in Texas! Let me know how you like it if you make it! Thanks for the note!
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