Servings: 6
It’s the Sunday before Christmas and
I wanted to make something “holidayish” for brunch this morning. One of my very favorite breakfast spots is
the “Sea Biscuit Cafe” in Isle of Palms, SC and my favorite dish there is a green
chili, tomato, and cheddar jack cheese omelette. Since the chilis are green and the tomatoes
are red, I thought this would be the perfect holiday dish… especially if I made
it into a frittata! Oh my… how delighted
I am in the way this turned out!
INGREDIENTS:
6 eggs, beaten
¼ cup half & half
2 Tablespoons sour cream
1 cup shredded cheddar jack cheese
(or your favorite combo)
6 slices bacon, cooked until crispy
& crumbled
1 4-ounce can diced green chilis,
undrained
½ cup diced tomatoes (if using
canned, drain them)
1 small onion, chopped
Salt & pepper to taste
DIRECTIONS:
Saute onion in a small amount of
butter, about 1 Tablespoon) until caramelized.
Cook the bacon or use bacon pieces/bits.
Beat the eggs in a mixing bowl and
add the half & half and sour cream, stirring until well combined. Add the remaining ingredients & combine
well. Pour this mixture into a lightly
greased 10-inch oven proof skillet or 8x8-inch baking dish. Bake at 350 degrees F for 25 minutes or until
lightly browned and set.
Slice and serve warm with
gingerbread toast! Smile!
No comments:
Post a Comment