Tomato, Chili Pepper, and Sweet Onion Frittata (Serves 1-2)
I try to create a new frittata recipe every week. I usually work with fresh ingredients, but opened a can of diced tomatoes and chilies to use in this recipe. I made 4-5 frittatas with the help of that one 10-ounce can. And they were pretty good.
Prep and Cook Time: 15 minutes
1 10-ounce can of diced tomatoes and chilies
Three fresh eggs
Sweet yellow onion
Extra virgin avocado OR olive oil
Pre-heat oven to 350 degrees. Chop enough onion to cover the bottom of a small frying pan. Open can and transfer tomatoes and chilies to an air-tight container to refrigerate leftovers. Crack three eggs into a small mixing bowl. Add salt, black pepper, garlic powder, and dried cilantro to taste. I’ve been on a cilantro-kick lately and have been adding it heavily. Stir with a fork or whisk to mix well.
Heat one tablespoon of oil in the bottom of a small frying pan over medium heat on the stove top. Add onion and let cook in the hot oil. Add tomatoes and chilies to the frying pan using a fork or slotted spoon to reduce the transfer of liquid. I need 2 fork full’s to cover the surface of the skillet. Let the mixture cook a bit, and then pour eggs over the vegetables and let cook until the edges begin to brown and can be edged away from the sides of the pan with a spatula (one or two minutes). Move the frying pan to the oven and let bake about six minutes until the eggs set fully and the top becomes firm to the touch. When done, remove from the oven and transfer to a plate.
Notes: The classic serving orientation of a frittata is flipped so the cooked side faces up. Some of my frittatas look good facing up and some look better facing down. Leaving the cooked side facing down is easier, so I don’t even try to flip them anymore.
One big eater can go it alone, or two people can share a three-egg frittata, add some fruit, and have a nice breakfast.
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