Mexican Frittata

A frittata is a great way to use leftovers from any meal.  Combined with fresh ingredients, it allows the flavors of your favorite dinner to be reinvented as a savory brunch.

Ingredients:
1/2 cup diced red bell pepper
1/2 cup sliced white button mushroom
1/4 cup grated zucchini
1/4 cup grated cheese (I used sharp Vermont white cheddar)
6 eggs
freshly ground black pepper
1/2-3/4 cup "leftovers"
(in this case, I used Mexican black beans)

Toppings:
Mole Sauce
Coriander Lime Yogurt Sauce


To make the black beans:  Heat a dry heavy skillet to medium high and add a tablespoon of ground cumin allow the cumin to begin smoking and darkening while occasionally stirring.  Once it has uniformly darkened a shade, add about a tablespoon of extra virgin olive oil, about 12-14 oz cooked black beans, 3-4 minced garlic cloves and 1 jalapeno pepper, thinly sliced.  Heat through and cook until peppers and garlic are softened.  Toss with 1/4 cup fresh cilantro.  This makes an excellent filling for any kind of burritos or a side dish.  The hot pepper may be omitted or exchanged for a more mild pepper.

Preheat your oven to 350 degrees.  Begin making the frittata by putting a tablespoon of oil in a large oven proof skillet over medium heat.  once hot, add the red bell pepper and mushroom. Sautee until the vegetables soften and then add the beans and zucchini.    Crack the eggs into a bowl. Mix half of the cheese into the eggs, add some freshly ground black pepper and even a bit of garlic powder if you like.  Beat gently.  Add the mixture to the vegetables and mix to disperse the veggies evenly through the eggs.  Allow to cook for 3-4 minutes and sprinkle the remainder of the cheese over the top of the egg mixture.  Put the pan into the oven and cook for 20 minutes.  If the frittata begins to brown, cover with the lid or aluminum foil.  After 20 minutes, the eggs should be set.  If not, allow to cook longer, watching carefully so the frittata doesn't become overdone.

Cut into pie shaped wedges and serve.  Mole sauce and/or yogurt sauce are wonderful with this frittata, as would be salsa or hot sauce.  I serve my frittatas with a side of fresh berries!

Enjoy.

Variations:

Greek:  Feta cheese, olives, sun dried tomatoes and artichoke
Italian: Tomatoes, italian sausage, fennel seed, parsley and asiago cheese
Spaghetti: tomatoes, cucumber, garlic and left over noodles
Simple:  Your favorite cheese

Use your imagination, anything goes!