In honor of Hispanic Heritage Month I decided to switch out our standard scrambled eggs breakfast for a yummy Spanish frittata.
My mom made this for me growing up and I remember loving the savory smells coming from the kitchen and she prepared it.
I didn’t have green bell peppers at home today so my recipe is missing that flavor profile, however, the spices made up for it! It turned out soo yummy!
- 2 tablespoons extra-virgin olive oil
- 1/2 cup cooked (and crumbled) bacon
- 1 large potato, peeled, cooked, and cut into 1/2-inch cubes
- 1/2 cup diced tomatoes
- 1 1/2 tsp salt
- 2 tbsp onion powder
- 1 tbsp dried thyme
- 1 tsp cumin
- 1 tbsp garlic & herb vegetable seasoning (for potatoes)
- 6 large eggs
- Butter to grease 10 inch cast iron skillet
- Preheat oven to 375
- Over medium heat stir fry potato cubes with garlic & herb vegetable seasoning and 2 tbsp olive oil. Set aside.
- In a large bowl combine ALL (including cooked potatoes) ingredients and whisk together until well mixed.
- Pour egg mixture into greased 10 inch cast iron skillet.
- Place skillet in oven for 5-7 minutes OR until outer edges harden, still keeping the center a bit loose, soupy even.
- Switch oven settings to broiler and cook for 2 minutes. The frittata will turn a delicious golden color and puff up a bit before it settles.
Quite an upgrade from scrambled eggs- am I right??
Give this recipe a try, it’s delicious, and the ingredient possibilities are endless!