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Saturday, March 10, 2012

Carrot and Onion Frittata

My breakfast frittata this morning!

1 dozen eggs
2 carrots chopped
1 large onion chopped
tomato sauce
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!

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