Project 276: Easy Frittata

Here is a quick and easy dish for two, especially when you wind up with three eggs but you each want eggs for brunch. It comes together quickly, has lots of flavor and is warm and light. I've given it Mexican flavors but incorporate your favorite flavors based on your mood or what is on hand that day.

One note, be sure to use an oven-safe skillet.

• 3 eggs
• 1/4 cup self-rising flour*
• 1/4 cup skim milk
• 1/2 ounce cheddar cheese, finely diced
• 1/2 tsp ground cumin
• 1 heaping tbsp diced green chili (canned works fine)
• pinch crushed red pepper
• non-stick cooking spray
• cilantro to garnish

Pre-heat oven to 375 degrees. Gently beat the eggs with the milk, cumin, and crushed red pepper. Add the flour and combine. Add green chili and cheddar and combine but don't over mix. Spray a small skillet with non-stick spray and heat on medium. You want to cook the eggs gently but long enough to allow the bottom to set and even get lightly browned. Use a flexible rubber spatula to separate the egg from the sides of the pan and check the coloring underneath.

Once that golden color appears, slide the skillet into the pre-heated oven and bake for 5-7 minutes depending on your oven. I checked the eggs after 5 minutes and determined the middle still just slightly soft so I gave it two more minutes. This allowed the bottom to deepen in color and the center to cook and set but remain soft. The cheese will be a little melty and dotted throughout. This should slide out of the pan in one beautiful piece then you can portion it. Garnish with cilantro or salsa verde or sour cream. It tastes great at room temperature too and can be picked up and eaten as finger food. In the photos I've shown the top (on the right) and the bottom .*Self-rising flour already has salt added so that's why it's not included as an ingredient. Each brand of self-rising flour has different amounts of salt. I suggest leaving out salt from the recipe then salt at the table if you think you need it.