My breakfast frittata this morning!
1 dozen eggs
2 carrots chopped
1 large onion chopped
1-1/2 cups shredded Manchego cheese
2 TBSP grated Pecorino Romano cheese
S&P to taste
Your favorite salsa
Add the chopped onion and carrot plus the tomato sauce to a pan. Cover and simmer for about 5 minutes. Keep an eye on this so there is no burning. I used the tomato sauce instead of any Olive Oil for this recipe and just kept a good eye on it while it was cooking. The liquid evaporated a little and my onion and carrots were nice and tender. It also gave my frittata a great tomato flavor. Add the cooked veggies to a bowl along with a dozen beaten eggs, both cheeses and a little S&P. Mix together and pour into an oiled pie plate. Cook at 350 degrees for 20-30 minutes, until the top is a little brown. Slice and top with salsa, this salsa happens to be my husbands salsa he made last summer and canned. Delicious!