Breakfast, lunch or dinner, one of my favorite things to make is a frittata, and not just because it’s fun to say. It’s also the best way to use up leftovers in my opinion. I put pretty much anything and everything in these. This is a combo I make a lot, mostly because I usually have these ingredients laying around. And because it’s delicious. For a vegetarian version, just leave out the bacon.
1/2 onion, chopped
1/2 red bell pepper, chopped
1/2 jalapeno, minced
5 corn tortillas, sliced into strips
Salt & pepper
1/3 cup shredded cheddar or jack cheese
5 slices bacon
In a bowl, beat eggs with a pinch of salt & pepper. Cook bacon in 10 inch skillet, drain on paper towels and set aside. Set aside. Pour out bacon grease, wipe out excess and use the same pan to saute onion and peppers for a few minutes over medium heat, until tender. Crumble bacon into pan. Add tortilla strips and toss with veggies and bacon. Pour in egg mixture. Swirl around in pan to cover veggies and tortillas. Top with cheese and dollops of salsa. Turn down heat to medium low and cover pan. Cook for 10-15 minutes until eggs are set on top. Slide out onto a cutting board and slice into wedges. Serves 3-4.