Ah, brunch. It's the perfect meal to attempt a foray into pan-frying frittatas. It’s easy to prep when company’s coming or while the kids are on their Easter egg hunt. It's a versitile dish that allows you to add your own special additions.
This frittata cooks quickly. It’s fluffy, fully flavored with hefty meats, eggs, tomatoes, and lots of cheese. Your family and friends will grab frantically for slices. Enjoy!
Easter Brunch Frittatas
6 large eggs, beaten
1 teaspoon salt
1 teaspoon black pepper
1 cup grated Parmesan cheese
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 whole onion, chopped
2 tomatoes, chopped
1 large 6 ounce Spanish chorizo, skin removed, chopped
1 cup pre-cooked ground beef
4 strips bacon, cooked crisp, chopped coarsely
1 tablespoon chopped parsley, for garnish (optional)
1. Beat the eggs in a bowl. Add the cheese, salt and pepper.
2. In a large, 12-inch non-stick skillet, over medium heat, add the olive oil and butter.
3. When butter is melted, saute the onions and tomatoes.
4. When onions are soft, add the chopped chorizos, the pre-cooked ground beef and bacon.
5. Pour the egg-cheese mixture over the onions,tomatoes, meat in the skillet. Cover the skillet and let the eggs cook for about 8 to 10 minutes. Do not overcook the eggs so that they stay moist and fluffy.
Elizabeth Quirino believes that “food brings the world together.” She loves to cook, develop recipes, photograph & write about her culinary adventures on her 2 blogs Asian in America & The Queen's Notebook. Outside the kitchen, Elizabeth paints watercolors, reads everything and ends every week with ballroom dancing. For great food stories find her on Facebook and follow Mango_Queen on Twitter.