Here is a very successful experiment that I made this morning. (and since my cousin Sony asked for it and of course I’m going to share the love, because this breakfast burrito frittata is probably one of the best I’ve ever made).
You’re going to need a pan that you can take from the stove to the oven, or use the stove-to-casserole method that I talk about in my other frittata recipe here. I used a well seasoned cast iron pan for my version.
INGREDIENTS:
- 10 Eggs, Beaten
- 1/2 Onion, chopped
- 1 Cup leftover roasted potatoes
- 1 Can Black Beans, drained and rinsed
- 1/4 Cup Chopped Cilantro
- 1 TB Cumin
- 1 TB Garlic Powder
- 2 TB Hot Sauce of your choice
(I’m currently obsessed with Chili Beak‘s spicy chili oil) - 2 tsp Salt
- 1 tsp Pepper
- 1 Cup Shredded Pepper Jack Cheese (measure after shredding)
- 1/2 package Cream Cheese
- BUTTER!
Preheat your oven to 400 Degrees.
Melt a couple pats of butter in your pan-of-choice. Then add onions and sauté over medium heat until translucent, about 8 minutes. (I tend to cook mine longer so they get a bit more carmel-y and won’t bother my stomach).
Add in your taters, cilantro, hot sauce, and spices. Stir until everything is coated, and then cook until fragrant – a couple minutes or so.
Add in your beans (an essential part of this breakfast burrito frittata, don’t skip them) and another pat of butter just because, and stir. Level out the ingredients (or at this point scoop into a buttered casserole dish).
Dot the top of the taters/beans with cream cheese, and then sprinkle with pepper jack cheese. Now pour your eggs over everything and sprinkle with a bit more salt.
Bake for about 12-15 minutes until set. Carefully remove from the oven (HANDLE IS HOT) and let it sit for a few minutes. Serve with salsa & sour cream (and if you’re super fancy, minced fresh cilantro over the top).
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