Prep 10 mins
Cook 20 mins
Frittatas are traditionally served open faced rather then folded like an omelet. They usually have all the ingredients mixed into the eggs before cooking. These are a little different. Serve this frittata with the ingredients arranged on the top. I makes for a pretty presentation and also allows individuals to add just what they like to their breakfast or brunch course. Try some thinnly sliced jalapenos, sliced avocado sprinkled with lemon juice, black olives, thinnly sliced scallions and sour cream.
- 12 eggs
- 2 tablespoons pickled jalapeno peppers, minced
- 3 tablespoons unsalted butter
- 1 1⁄3 cups monterey jack cheese, grated
- 1 tablespoon sliced jalapeno, sliced avocado, black olives, thinnly sliced scallions and sour cream. (optional)
- Preheat broiler.
- Beat 6 of the eggs with 2 tablespoons water and 1 tablespoon of the minced jalapenos.
- Season with salt to taste.
- Melt 1 1/2 tablespoons butter in a 10 or 11 inch nonstick skillet over high heat until foamy but not browned, tilting the pan to coat the entire bottom and the sides of the skillet.
- Add the eggs to the hot skillet; stir once with a fork and cook over high heat until the edges begin to set.
- Gently pull the edges away from the side of the pan allowing some of the uncooked eggs to flow under the cooked edges; continue to do this until most of the liquid is set; the surface should still remain slighly undercooked.
- Sprinkle the surface with 2/3 cup of the cheese and place it under a hot broiler until the cheese melts and is lightly browned, about 1 minute.
- Divide in half and slide onto 2 warm serving plates and garnish with desired accompaniments.
- Repeat with the other 6 eggs and the rest of the ingredients.