Border Frittata

Bob and Lily are out of town this weekend. They went to Atlanta to see our niece’s graduation from high school. So I thought it would be the perfect time to experiment with a special Father’s Day breakfast for Bob. This Frittata recipe came out quite tasty. It contains all the ingredients he loves in a breakfast burrito, but I think I’ll serve it as a baked omelet along with some juice and lots of coffee. That ought to start his day out just great.

Our lives are still a little up in the air right now, so we’re taking it day-by-day. Lily will be moving to Dallas in July so I want to make Father's Day a special day for “Dad”. The universe always seems to be on our side, offering us new adventures. So we’re actually looking forward to seeing where life takes us next. Have a great weekend everyone.

Border Frittata

6 eggs
½ cup cream
4 ounces sausage
1 link chorizo
1 small potato diced small
½ cup diced jalapeno
¼ cup diced onion
¼ cup diced tomato
1 ½ ounces cream cheese (1/2 block a small 3 ounce package), cut into small cubes
½ cup shredded Asadero cheese (or any soft cheese like muenster or mozzarella)
Olive oil
Salt and pepper to taste

Preheat oven to 350 degrees

In a non-stick skillet, cook sausage and chorizo until no longer pink. Remove from pan to paper towels to drain grease. Wipe most of drippings from pan and sauté potatoes until almost done. Add jalapeno and onion. Remove from pan and allow to drain on paper towels. Whisk cream into eggs. Add cooked sausage, chorizo, potatoes, onions, jalapenos and tomato to egg mixture. Fold in cubed cream cheese and half of shredded Asadero.

Lightly grease an oven safe pan or skillet with olive oil. Pour mixture into skillet. Bake in the oven for 15 minutes. Top frittata with remaining shredded cheese and return to oven for another five to eight minutes. Run a knife along the outer edges of frittata and cut into wedges for serving.

Go to the chocolate blog and check out a super idea for a chocolate breakfast!