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Breakfast Frittata

by Tom Fleming

Listen to the Podcast

YIELDS:  Approximately 4 portions

“With a Whole Lotta Love”

6 large eggs

4 oz. ground chorizo or pork sausage

1 large roma tomato, deseeded and chopped

1/4 cup crumbled feta cheese

1 scallion minced

2 tsp. fresh chopped cilantro

1 tsp. roasted garlic

1 oz. half and half

Salt and pepper to taste

In a medium kitchen bowl, crack open eggs and mix with half and half until completely combined. Reserve in refrigerator.

Preheat oven to 325°. In a non-stick sauté pan place chorizo and over medium-low flame cook until rendered. Add scallions, roasted garlic and tomato. Sauté with chorizo for 1 minute until scallions wilt. Add eggs and cilantro and stir ingredients well. Cook over a medium low flame until eggs start to set. Add feta cheese on top and place in oven.

Cook until eggs have completely set, roughly 4-8 minutes. When frittata has cooked, remove from pan and place on a cutting board. Cut into wedges and serve.

Serve with either hash brown potatoes or room temperature vegetables salsa.

“With Not So Much Love”

6 large eggs

4 oz.  smoked turkey breast, julienned

1/4 cup shredded lowfat mozzarella cheese

1 TBSP fresh chopped basil

1 roma tomato

1 oz. skim milk

Salt and pepper to taste

Crack eggs and place in a medium kitchen bowl with skim milk and mix completely. Add remaining ingredients and mix. Pour into a non-stick skillet and place in preheated 325° oven for 5-10 minutes. Bake until eggs have completely set. Remove pan from oven and place frittata on a cutting board. Cut into quarters and serve with either fresh fruit or tossed salad.

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