I’m a big advocate of breakfast or brunch dishes for supper, especially during a busy work week. This frittata is a great suggestion for a very flavourful, quick and easy weekday supper or weekend brunch idea.
Heat 2 tbsp olive oil in a large skillet. Add and cook until softened:
1 clove minced garlic
In a large bowl whisk together
6 large eggs
1/3 cup whipping cream
Salt and pepper to season
½ tsp ground cumin
2 tbsp hot sauce (optional)
To the egg mixture fold in:
8 slices crisp cooked bacon, crumbled
4 ounces cooked chorizo sausage, chopped
1 cup grated cheddar cheese
¼ cup chopped cilantro
1 roasted red pepper, diced
½ cup pitted kalamata olives
1 cup precooked pasta
Pour into a greased 9×9 baking dish or back into an oiled oven proof skillet.
Bake for 30-40 minutes or until the center springs back when pressed lightly.