Mediterranean Frittata

Sometimes I open the fridge and know exactly what I want to make. Other times, I stand there looking at what I have and hope for inspiration. This recipe comes from the second scenario. How do I make dinner with leftovers from the night before when there's not enough for everyone? After about a minute, I looked up a shelf and saw the other ingredient that would become the base of our dinner, a carton of eggs. At that point I knew what we were doing for dinner. We were having a frittata.

Breakfast Bowls

During the week, with everyone being on slightly different schedules, breakfast is usually a quick muffin or bowl of cereal.  However, on the weekends, I usually try to make breakfast for everyone to enjoy, and this is one of our favorites.  This bowl combines several different breakfast favorites into one bowl that is both hearty and tasty.

This recipe is more about technique than specific ingredients.  Although I call for certain ingredients, you could easily substitute your favorites in their place.  For example, I have used country breakfast sausage and sliced smoked sausage in place of the chorizo.  I have also done fried eggs instead of scrambled.  Any way you go, as long as you use things you know you like, you can't go wrong.

Breakfast Bowls

2 Tbsp vegetable or olive oil

3 cups frozen potatoes O'brien

10 oz chorizo sausage

8 eggs

1/3 cup milk

1 cup shredded cheddar cheese

1/2 cup Taco Bell Bold and Creamy chipolte sauce

Heat large skillet over medium high heat; add oil.  Add potatoes and cook over medium high heat until browned, stirring occasionally.  

Meanwhile in separate skillet, brown chorizo over medium heat, breaking up as you go.  Remove chorizo to paper towel-lined plate to drain.  Wipe out most of grease from skillet.  

In medium bowl, whisk together milk and eggs.  Add eggs to skillet chorizo was cooked in and stir continuously until eggs are set, about 5 minutes.  To serve, divide potatoes evenly between four bowls.  Layer chorizo evenly over the top of potatoes.  Divide eggs evenly between bowl, then drizzle chipotle sauce evenly over the top of eggs.  Top each bowl with 1/4 cup of cheddar cheese.

Breakfast Burritos

Breakfast in my house is usually eaten on the run.  Whether off to school or work, we usually grab breakfast to go.  These burritos are great because they make a filling breakfast in portable form, and they freeze well too.  These can be made and frozen on the weekend, then heated up throughout the week by simply popping them in the microwave for a couple minutes.  To keep them warm on the way to work or school, I usually wrap them in aluminum foil after microwaving.

This recipe makes 4 large burritos, but can easily be doubled or tripled to make larger quantities.


Breakfast Burritos

1 link chorizo sausage, casing removed
2-1/2 cups frozen potatoes w/onions and peppers
1/2 cup ham, diced
4 eggs
4 burrito size tortillas
1 cup shredded cheddar cheese
Salsa
Jalapenos (if desired)

In large non-stick skillet, crumble and brown sausage over medium high heat.  Remove sausage from pan and set aside.  To drippings in pan, add potatoes and ham.  Cook and stir over medium heat  until potatoes are soft and lightly browned (if food starts to stick, add a little olive oil to pan).  Add sausage back to pan.

In small bowl, beat eggs.  Push potato and meat mixture to sides of pan and pour eggs into center of pan.  Let eggs cook for 1 minute, then scramble eggs into meat and potato mixture.  Continue cooking until eggs are set, about 2 minutes.  Remove from heat.  To assemble, place 1/4 of egg mixture down center of tortilla.  Top with 1/4 cup cheese.  If desired, add salsa and jalapenos.  Fold ends of tortilla in, then roll up.