Irish-Mexican Breakfast Frittata
A spicy twist on the traditional Irish breakfast, incorporating Mexican flavors.
Ingredients
- ●6 eggslarge eggs
- ●2 Irish eggshard-boiled, diced
- ●1 scrambled eggssoft-scrambled, crumbled
- ●1 delicate eggspoached, sliced
- ●1/2 cup Cotija cheeseshredded
- ●1/2 cup ChorizoMexican sausage, cooked, crumbled
- ●1/2 cup Diced onionsauteed
- ●1/2 cup Diced bell peppersauteed
- ●1/4 cup Cilantrochopped
- ●2 tbsp Salsafor serving
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large skillet, sauté the onion and bell pepper until softened.
- 3
Add the cooked chorizo and stir to combine.
- 4
In a large bowl, whisk the eggs and a pinch of salt.
- 5
Add the whisked eggs to the skillet with the chorizo mixture and stir to combine.
- 6
Pour the egg mixture into a greased 9-inch (23cm) pie plate or skillet.
- 7
Bake for 25-30 minutes, or until the eggs are set.
- 8
While the frittata bakes, cook the Irish eggs and crumble them into small pieces.
- 9
Once the frittata is done, remove it from the oven and let it cool for a few minutes.
- 10
Use a spatula to loosen the edges of the frittata, then slide it onto a plate.
- 11
Top the frittata with crumbled Irish eggs, soft-scrambled eggs, and diced delicate eggs.
- 12
Sprinkle the shredded Cotija cheese over the top and garnish with chopped cilantro.
- 13
Serve warm with salsa on the side.