Friday, December 24, 2010
What to do with those left over vegetables? Make a fritatta. This one was filled with goodies to make a hearty breakfast.
Using a ovenproof pan or cast iron skillet, saute chopped yellow pepper in olive oil. Add precooked bacon, spinach, broccoli, potatoes, chicken, what ever you have. Pour egg whites over the mixture to barely cover and sprinkle with salt and cayenne pepper.
Bake 350 degrees for about 20 minutes.
Also check out some great Egg Dishes in Tastes & Treasures A Storytelling Cookbook of Historic Arizona. Page 195 has a wonderful, easy Breakfast Casserole. And Southwestern Bacon and Cheese Strata on page 118 from Rancho de La Osa has a spicy kick. Enjoy.
Labels: Rancho de la Osa, spinach fritatta, Tastes and Treasures A Storytelling Cookbook of Historic Arizona