This recipe was submitted by Stefan in NYC.
A beautifully presented dish meant for breakfast in bed, the frittata, or open faced omelet, is easy to prepare and impressive to serve.
Mexican Frittata
8 eggs
1/2 cup of half and half
salt and pepper
3 tablespoons of sweet butter
3 heaping teaspoons of cilantro, chopped
3 tablespoons of chopped yellow chives (Chinese garlic chives)
1 medium tomato, coarsely chopped
1 cup of sharp cheddar cheese
Tortilla chips
Garnish
1 avocado quartered and thinly sliced
lemon juice
black pitted kalmata olives
Dollop of chipotle
Whisk together eggs, half and half , and salt and pepper. Melt butter in a large skillet. Add cilantro and yellow chives, sauté over medium-low heat until soft. Pour egg mixture into skillet, cover and cook until outer edges begin to slightly brown. Add 1/2 cup grated cheese, replace cover and allow cheese to melt into the frittata.
Heat broiler. Slice avocado and drizzle with fresh lemon–set aside. Place the remaining cheese (1/2 cup), over the frittata and place the uncovered skillet under the broiler until starts to brown and frittata fluffs up, about 2-3 minutes. Slide the frittata on to a plate. Garnish with sliced avocado and place in a pinwheel fashion around the plate. Add olives and place a dollop of chipotle in the center. Grab two cups of coffee, a bag of tortilla chips and hop back into bed.
