I spotted this recipe as I was tuning into Rachel Ray cleaning one of the guest rooms the other day. Sometimes this is why it takes me so long to clean. Ha. I get side tracked easily sometimes. I liked the thought because it was one of her 30 minutes meals. Not really breakfast, not really dinner, so I am classifying it as brunch. It reminded me of when I vacation down in Mexico and what I might eat for breakfast while I am there. You be the judge.
Frito Frittata – Serves 4 healthy portions.
1 TB olive oil, 1/3lb. ham, 3 TB butter, 1 small onion, 1/2 sm. red pepper, seeded and finely chopped, 1 jalapeño pepper, thinly sliced and chopped, 2 garlic cloves, finely chopped, salt and pepper to taste, 1 sm, tomato chopped, 2 TB. cilantro, 1 1/2 C Fritos lightly crushed, 10 eggs, lightly beaten, 2 oz. pepperjack cheese, cubed and 2 oz. shredded sharp cheddar.
Preheat oven to 400 degrees. In a large , ovenproof skillet, heat olive oil over med. heat. Add the ham and cook until browned, about 5 minutes. Transfer to a plate.
Add butter to the skillet and cook until foamy. Add onion, peppers, garlic and salt and pepper. Cook about 3-4 minutes. Stir in tomato and cilantro. Scatter ham and corn on top.
In a bowl, beat eggs and season with salt and pepper. Pour egg mixture over ham. Scatter the cheese on top. Cook until the eggs are just set-3-5 minutes. Transfer pan to oven and bake until puffed. About 12 minutes or so.