Author Notes
If you share your Christmas mornings with over the top excited children a pretty hectic morning is in store and the last thing one needs is a big breakfast to deal with, the kids won't eat much, but the adults try to eat a little lighter. Around our Christmas eve and Christmas day the dinners are the highlights and breakfast/brunch is not such a big deal. Make ahead dishes are fantastic, but I don't always remember the "allow to sit overnight" part of the recipe, so a stash of good and easy breakfast menus is always on hand for the holidays.
One of the several that I have prepared for brunches is a southwestern frittata that I serve with a freshly made tropical salad. —ibbeachnana
Ingredients
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6
large eggs
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1 cup
corn kernels fresh or frozen
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4-5
baby peppers, red yellow, orange, diced
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1
clove garlic, minced
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1 cup
diced red onion
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2
corn tortillas, cut into wedges
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1 cup
grated pepper jack cheese
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2 tablespoons
fresh cilantro, chopped,
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1-1/2 tablespoons
Each fresh Cilantro and fresh chives, chopped for garnish
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salt and pepper to taste
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+optional salsa or pico de gallo
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1 tablespoon
Olive oil
Directions
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Preheat broiler. Whisk eggs in a medium bowl to blend. Mix corn, cheese and 2 tablespoons cilantro. add salt and pepper. Add tortilla wedges.
Heat the oil in medium broiler proof nonstick skillet over medium heat. Saute onion and peppers and saute briefly until tender, adding the garlic the last minute or so ( I do not cook too long cuz I like the crunch). Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about a minute depending on your broiler. Loosen the edges and bottom of frittata if necessary and slide onto a large plate, slice into wedges and serve with remaining cilantro and and chives. Serve with warmed tortillas and salsa.
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