Fritatta

Ingredients

• 1 cup cooked Mexican rice
  • ½ cup rice
  • ¼ tsp salt
  • ¼ tsp cumin
  • ¼ tsp garlic powder
  • 1 cup chicken broth
    • 1 cup water
    • 1 tsp chicken boullion
  • ¼ cup tomato sauce
• ½ lb sausage
• 1 bell pepper (chopped)
• ½ onion (chopped)
• 2 cloves garlic
• 1 chipotle pepper (in adobo sauce)
• 2 green onions
• Mexican cheese blend
• queso fresca
• 2 tsp salt
• 8 eggs

Recipe

1. Heat the oven: Arrange a rack in the middle of the oven and heat to 400°F.

2. Cook the rice: Heat 1-2 tbsp oil in a sauce pot over medium-high heat. Add the rice and the spices, then sauté until most of the rice is "puffy" and the spices are fragrant (3-5 min). Add the chicken broth and the tomato sauce, then simmer for 20-25 min.

3. Sauté the ingredients: If the meat is raw, cook that first in a large nonstick frying pan or cast iron skillet and then remove it from the pan to add back in later. Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies like onions and potatoes and ending with softer veggies like red peppers, until cooked through. Add back any meat or tofu and cook just enough to warm through.

4. Season the ingredients: Since the ingredients will be mixed with eggs, you want to over-season them a bit here. Add whatever seasonings you wish to use along with 1 teaspoon of the salt. Let this cook for a minute, then give it a taste. It should taste strong, but still good. Add more spices or salt if needed.

5. Add the cheese: Spread the vegetables into an even layer. Sprinkle the cheese on top and let it just start to melt.

6. Add the eggs: Whisk the eggs together and pour them over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

7. Bake the frittata: Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.

8. Cool and serve: Cool in the pan for 5 minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.

References

http://www.thekitchn.com/how-to-make-a-frittata-cooking-lessons-from-the-kitchn-170717