Mexican Frittata

Ingredients

• Butter

  Salted

  2 tbsp or 28g

• Pork and beef chorizo

  8 oz or 227g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Garlic

  Raw

  2 clove or 6g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Salsa

  Sauce, ready-to-serve

  ¼ cup or 65g

• Monterey cheese

  Low fat - Includes Pepper Jack

  ½ cup, shredded or 57g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Position an oven rack in the middle of the oven and preheat the broiler. In a 12-inch ovenproof nonstick skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, and red bell peppers to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 5 minutes. Arrange the veggies so that the potato slices are flat and in an even layer. Meanwhile, in a pitcher or bowl, whisk together the eggs, salsa and a pinch of salt. Stir in the grated pepper jack. Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet. Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 minutes. Carefully slide the frittata onto a cutting board. Slice into 4 to 6 wedges. Garnish with the cherry tomatoes, avocado, cilantro and a dollop of sour cream.