If you haven’t already figured it out, breakfast is my favorite meal of the day. And while most days, I stick with a bowl of oatmeal or cereal, my husband and I like to go all out for breakfast on at least one of the weekend days. It was only a few years back that I was introduced to the frittata and I actually prefer it to the traditional omelet because of the rich flavor and fluffy texture typically associated with it.
One of my new favorites is a Spanish Style Frittata, which was adapted from a recipe created by Shiraz Catering and Events. While the prep takes a bit of time, the recipe isn’t complicated and only uses a handful of ingredients. Here is a quick “how to” video:
Preparation Time: 20 minutes
Total Time: 30 minutes
Servings: 6-8
Ingredients
8 Eggland’s Best Large Eggs
1 teaspoon salt, plus ¼ teaspoon salt for seasoning vegetables
½ teaspoon freshly cracked black pepper, plus ¼ teaspoon pepper for seasoning vegetables
2 tablespoons green part of scallions, sliced in rings
1 ear of fresh corn
1 poblano pepper (or 2 small jalapenos)
1 cup sharp cheddar cheese, shredded
2 tablespoons blended olive and canola oil
Directions
1. Preheat grill or broiler. Crack eggs into large bowl, whisk well to incorporate. Add pepper and salt. Set aside.
2. Coat corn and poblano pepper with 1 Tablespoon of the blended oil, toss with salt and pepper. If using grill; place corn and pepper on grill and allow corn to get lightly grilled. Remove and with a knife, remove corn kernels from cob and discard cob. The poblano can stay longer on grill until ALL surfaces are black and look burnt. Remove and place in a small bowl covered with plastic wrap or a clean paper bag. This will help the blackened skins loosen. When cool enough to handle, remove blackened skin from pepper with a paper towel or your hands. Lay pepper on cutting board and make a slit from top to bottom. Remove seeds. Cut pepper into a small dice and add corn kernels, peppers, scallions, and ¾ of the cheese to the egg mixture.
3. Heat an oven-proof 10-inch (non-stick) saute pan on the stove at medium high heat. Add blended oil to pan and heat until almost smoking. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with remaining cheddar cheese.
4. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 or 8 servings. Serve immediately.
As I mentioned in the video, Eggland’s Best has stamped a Pink Ribbon next to their logo this fall to celebrate the partnership with Susan G. Komen for the Cure. Through this partnership, Eggland’s Best has donated $50,000 to help the organization save lives and end breast cancer.
You can read more about Eggland’s Best here, here, and here.
This post is sponsored by Eggland’s Best. I received monetary compensation for my participation, but my review and opinions are my own.
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I love making frittata, I wish the kids would eat it.