Southwest Style Habanero Frittata
Frittatas are great for breakfast or brunch, but realistically, they can be served any time of day, and even as a snack. Make one ahead of time and keep it in the fridge. This is one of those meals served good hot or cold, and even at room temperature. We love to serve ours with hot sauce over the top.
Ingredients
- 2-4 habanero peppers, stemmed
- 2 potatoes, baked
- 3 large eggs
- 1 cup Mexican style cheese, shredded
- 1 cup roasted corn
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chili powder
- Salt and pepper to taste
Cooking Directions
- Preheat oven to 350 degrees.
- Make sure your baked potatoes are good and soft. Peel them, then mash them into a deep, lightly oiled baking dish.
- Sprinkle with salt and pepper.
- Add the roasted corn as a layer over the potatoes.
- In a mixing bowl, add eggs and scramble. Add cheese, basil, cilantro, habanero peppers and chili powder. Mix well.
- Pour over corn layer and spread.
- Bake 20 minutes.
- Remove and allow to cool.
- Serve!
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