Southwestern Veggie Frittata


All alone, or an accompaniment to a main dish, this frittata is an easy and healthy go-to food.  This evening we used it as a side dish to some sweet and spicy grilled pork chops and homemade pita bread.  My husband actually stuffed the pita with the frittata and I have to say they tasted really good together.

Here is what you will need to make this recipe: (all organic ingredients)
Cold-pressed olive oil
Large red pepper, chopped
Half yellow onion, chopped
Jalapeno, chopped
1/4 cup leek, chopped
4 large eggs
1/3 cup fresh cilantro, chopped
1/2 cup feta, crumbled (I will be posting my feta recipe soon)
1 teaspoon Real salt
1 teaspoon chili powder


Add some olive oil to a skillet, over medium heat, and then add the pepper, leek, and onions and saute until all the vegetables are tender.


Add the seasoning (salt, chili power, and cilantro).



Then pour the whisked eggs over the top of the cooked mixture.



Cover for 5 to 7 minutes, or until the eggs are fully cooked.

Add the feta on top and cover again until it starts to melt.


Serve warm.


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