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2 medium Yukon gold potatoes, very thinly sliced; 2 cloves garlic, minced; 1 medium red onion, cut into thin wedges; 1 red bell pepper, diced; 1 orange bell pepper, diced; 1 jalapeno, finely diced; 1 teaspoon ground cumin; 1 cup cherry tomatoes, halved lengthwise; 1 avocado, diced; 2 tablespoons olive oil; 2 tablespoons salted butter; 1/2 cup grated pepper jack; 8 large eggs; 1/4 cup jarred.

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Turn off the heat. Stir in the corn and beans. Transfer the mixture to the prepared baking dish and spread out evenly with a spatula. In a 10-cup measuring cup, or a large bowl, add the eggs, cilantro, 1½ cups of the cheese, salt, pepper, and hot sauce. Use a whisk to lightly beat the eggs and mix everything together.

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Heat over a medium flame. Dice onion and add to the skillet and cook until golden in color. Add Chorizo and cook until done, about 10 minutes, stirring often. Drain any fat. Add drained Rotel tomatoes and chiles, garlic, and spices. Simmer until reduced (about 10 mins), stirring occasionally. Meanwhile, combine Egg Beaters and evaporated milk.

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In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell.

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Preheat over to 375 degrees. In a skillet sauté onions and peppers in the olive oil until soft. In a separate bowl, whisk eggs until thoroughly scrambled. Add eggs to onion/pepper skillet, sprinkle in the rinsed black beans and jalapeño. Place the skillet in the oven and cook for about 15 minutes, or until the center of the frittata is cooked.

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2. Prepare the frittata Heat a drizzle of oil in a skillet over medium-high heat. Add the half of the shallot, the pepper, spices and spinach.Cook 2-4 minutes.Add salt and pepper. Transfer the pepper mixture to a baking dish or keep in the skillet if it's ovenproof.

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Preheat oven to 425F. Grease or spray 8 cups of a standard muffin tin (or line with paper or foil liners). In a large bowl, whisk together water, chickpea flour, yeast, oil, cumin and salt; let stand 5 minutes. Stir in beans, peppers & onions and cilantro. Divide equally among prepared cups.

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Heat a 10 inch cast iron skillet or oven proof pan to medium heat, drizzle a good amount of olive oil and add in the ground beef. Cook down for about 2 minutes, add a pinch of salt and pepper, plus the paprika, cumin and chile powder.

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Directions. Preheat oven to 450°F. Drizzle olive oil in a skillet and add the diced bell pepper, red onion, diced green chiles and garlic. Heat over medium heat until the peppers and onions have sotened. In the meantime, add the eggs, 1 cup of the cheese and cilantro to a large mixing bowl and whisk until combined.

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Preheat your oven to 375 degrees. Use the large width blade on your spiralizer to spiralize the onion, bell pepper, sweet potato, and zucchini. In a large cast iron skillet (or another oven-safe skillet), heat the olive oil over medium heat. Add the onion, garlic, serrano pepper, ground spices and a pinch of salt and pepper.

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In a small mixing bowl, whisk the eggs and milk together. Add a little olive oil to your skillet. Sauté the peppers, chorizo, onion, garlic, and jalapeño on medium high heat for 2-3 minutes. (Add time if your chorizo or other meat filling was raw.) Lower the heat to medium.

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Tex-Mex Frittata: Add bell peppers, onions, jalapenos, and cheddar cheese for a zesty Tex-Mex twist. Italian Frittata: Feature sun-dried tomatoes, basil, mozzarella, and prosciutto for an Italian-inspired delight. How to Serve & Store. Serve the frittata warm, cut into wedges or squares, either as a standalone meal or paired with a side salad.

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Preheat broiler. In a large oven-proof skillet, saute zucchini, green. pepper, potato and onion in hot margarine over medium heat 10 to. 12 minutes or until vegetables are tender. In a large bowl, whisk. eggs and RO*TEL until blended. Stir in cheese, parsley and oregano. Pour over vegetable mixture. Reduce heat to low; cook 6 minutes,

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Ree says this scrumptious frittata can be enjoyed for breakfast, lunch OR dinner! It's just that good. Subscribe http://foodtv.com/YouTubeGet the recipe.

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Heat oil in a large skillet over medium heat. Add frozen potatoes, arrange in a single layer and cook for 5 minutes. Stir well and cook, without stirring, for an additional 5 minutes.

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Preheat the oven to 450 degrees F. Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes.