Monday, March 24, 2014

Frittata of the Week – Tex Mex Brisket Edition

This week's frittata is brought to you by leftovers.

Over the weekend, we had a cookout that included fajitas and smoked brisket. So, I combined aspects of each to create this beauty.

2 Tbsp butter
8 eggs
2 Tbsp heavy cream
1 1/2 cups chopped smoked brisket
1/2 cup diced onion (I used both red and green)
2 cups torn kale leaves
Homemade pico de gallo (I used this recipe.)

  1. Melt butter in a medium-sized frying pan. Add onion and brisket. Cook until onions are softened and meat is heated through.
  2. While things are getting friendly in the pan, whisk the eggs and heavy cream in a bowl.
  3. Add kale to the frying pan. Cook until leaves are wilted and have decreased in size by about half.
  4. Add eggs. and let cook for about a minute. Place in a 400-degree oven for about 12 minutes or until the middle no longer jiggles.
  5. Top with pico and slice it up!

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