Cooking the habanero in the rendered pancetta fat helps tame its heat while allowing its sweetness and fruitiness to shine. Scotch bonnet peppers would work as well, offering a more tropical alternative with similar flavor and heat level but less bitterness. banish the blandness with this spicy southwest veggie frittata recipe. loaded with black beans, ro*tel diced tomatoes, veggies, and cheese, this breakfast or brunch recipe will give you the kick you need to get you through your day! modapk
Although I’m usually a stickler for habit in the mornings, on the weekends I like to break out of my breakfast rut. When my husband is in charge of breakfast, that means waffles or if I’m really lucky, doughnuts from a local shop. If I’m in charge of breakfast, it’s frittata time.
I love making frittatas. They are the perfect way to use whatever ingredients you have on hand, and they are easy to make and perfectly hearty. Not so much to weigh you down, but filling enough to get me through the rest of the morning with enough energy to handle my family of five.
Frittatas, which are just a fancy name to get us out of having enough skills to flip an omelet, are the perfect base for bold flavors like RO*TEL. RO*TEL has enough zest to kick up every breakfast, lunch, dinner, and, snack! It’s time to banish the bland and bring the bold to breakfast with this Southwest Veggie Frittata recipe!
Preheat the oven to 400°F.
In a 10-inch cast-iron skillet, cook the pancetta over medium heat until crisped and fat is rendered for about 7 to 8 minutes. Transfer to a paper-towel-lined plate to drain. Pour the fat into a small container. Add 1 Tbs. of the rendered fat back to the skillet. Stir in habanero, scallion whites, crushed red pepper, and jalapeño. Cook until softened, 3 to 5 minutes. Remove from heat.
In a medium bowl, whisk together the eggs, cream, and black pepper.
Scatter cooked pancetta in the skillet. Sprinkle cheese in an even layer. Pour egg mixture into skillet.
Bake until eggs are set, 13 to 15 minutes. Remove from the oven. Sprinkle with scallion greens. Let cool slightly before serving.
- 4 oz. pancetta, diced
- 1 habanero chile pepper, seeded and finely chopped
- 1/4 cup finely chopped scallion whites
- 1/4 tsp. crushed red pepper
- 1/2 jalapeño, diced
- 6 large eggs
- 1/4 cup heavy cream
- 1/4 tsp. freshly ground black pepper
- 1 cup shredded sharp cheddar cheese
- 2 Tbs. chopped scallion greens
- Preheat the broiler to low.
- Prep all your ingredients, so they are ready to go! You’ll want to finely chop red pepper, green pepper, jalapeno, and onion. Slice 6 ounces of mushrooms. Drain the black beans and open up your RO*TEL.
- In a medium pitcher, whisk the eggs with the milk and salt, and pepper to taste.
- Bring a large cast iron skillet to medium-high heat. Add in olive oil. Toss in the onions and peppers, and cook for 5 minutes, stirring occasionally.
- Add in the mushrooms and continue cooking and stirring until the mushrooms have released their moisture and they begin to brown. Pour in the drained beans and the RO*TEL.
- Continue cooking for a few minutes, then pour in the egg mixture.
- Reduce the heat to medium-low. Once the mixture begins to bubble, sprinkle with cheese and place under the broiler in the top-third of the oven.
- Once the eggs are set and the cheese is melted and golden, remove from heat and sprinkle with parsley and hot sauce, if desired.
- Allow it to rest at least five minutes before slicing. Enjoy warm or at room temperature… it’s fiesta time!