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Author Notes: As we were getting ready to leave our country manor last week to play in a duplicate bridge tournament in Silicon Valley, we checked out the remaining tidbits of food in the frig to see what we could create. We came up with 6 remaining eggs, some turkey pastrami, a few green onions, some sharp cheddar, two tomatoes straight from the vine in our garden, and a jalapeno. This cried out to us...FRITTATA! So we added our signature red pepper flakes and Tom cooked it in a cast iron skillet. When the bottom and middle were done, about 8 minutes, we put it under the broiler until the top was cooked and the cheese got a little brown. It was fabulous! —Tom and Anita Morgan
- 6 eggs (preferably organic pasture raised)
- 4 slices of turkey pastrami
- 2 green onions, chopped
- 1 cup cheddar cheese (we prefer extra sharp)
- 2 tomatoes (home grown)
- 1 jalapeno pepper
- 1 splash of milk
- 1 pinch red pepper flakes
- Crack the eggs and add a splash of milk then stir with a wire whisk.
- Chop the green onions, turkey pastrami and jalapeno and add to the egg mixture. Season with red pepper flakes, salt and pepper.
- Grate the cheddar (or you can buy cheese already grated) and cut the tomatoes into slices. Add 3/4 cup of the grated cheese to the egg mixture.
- Heat the skillet over medium heat and add some olive oil. When hot, add the eggs and cook for about 8 minutes until the bottom and middle are cooked. Add the sliced tomatoes and remaining grated cheddar.
- Then transfer the pot to the oven and put under the broiler until the top turns golden brown. (about 2-4 minutes) Watch it carefully so it doesn't burn. Serve on heated plates with a piece of your favorite bread, toasted.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe