Saturday, July 10, 2010

Spicy Bloody Marias and Fiesta Frittata

I love those Saturday mornings when we don't have to be anywhere or do anything at a certain time.  Life is too hectic during the week to enjoy having a fun breakfast together.  This morning I decided that we'd try a South of the Border Breakfast.

Let's start with our beverage of choice - Spicy Bloody Marias. 

36 oz. V-8
2 T. Worchestershire Sauce
1 t. Celery Salt
2. t. Horseradish
Juice from 1/2 lime
1 T. Tabasco Sauce
Freshly Ground Black Pepper
Tequila

In a large pitcher, pour in the V-8.  Stir in the next six ingredients.  Pour into individual glasses and add however much tequila makes you happy.  For a Bloody Mary, use Vodka instead.  We love spicy and hot, but you can use the outline of ingredients above and adjust amounts to your taste.

Garnish your glasses with spicy peppers, pickled okra, celery tops or whatever fun things you like!

Now on to the frittata:

2 T. butter
1/2 onion, thinly sliced
1 green bell pepper, diced
1 jalapeno, diced (remember:  less seeds = less heat)
4 oz. ham, chopped
salt
freshly ground black pepper
1 t. smoked paprika
1 t. chili powder
1 1/2 cup grated potatoes (use largest hole on box grater)
3 oz. queso blanco, crumbled
6 eggs, lightly beaten
1/4 cup water

Preheat oven to 400 degrees.  In a 10 inch non-stick skillet, melt butter and add onions and peppers and cook for 5 minutes over medium-high heat until veggies are softened.  Add ham, s & p, and spices and saute for a few more minutes.  Add potatoes and stir to blend together well with the ham and veggies.  Reduce heat to medium and let potatoes soften and cook for about 3 minutes.  Add the crumbled cheese on top and do not stir.

Next add the beaten eggs/water mixture.  Do not stir.

Place in oven and cook for 8 - 10 minutes or until eggs are cooked through and the top is nice and browned.

Next, carefully slip a spatula around the edges and slide out of the skillet onto a cutting surface.

Cut into slices and serve!

No comments:

Post a Comment