Tuesday, August 2, 2011

Spanish Breakfast Frittata

This is a perfect and easy breakfast or brunch recipe.  The recipe will make two servings. Bake portions in individual dishes to create personal serving sizes. The recipe is easy to reheat the next day.


  • 1/8 cup of cilantro
  • 2 brown eggs
  • 1/8 cup of fresh tomatoes
  • 1 tbsp of cream cheese
  • 2 tbsp of graded pecorino romano
  • 1/8 cup of white onion 
  • A pinch of salt
  • 1 clove of garlic
  • 1 tbsp of olive 
  • 1 chili pepper (optional)


First, chop the onions, tomatoes, and garlic into small pieces. Then, warm up on a a skillet with 1 tbsp of olive oil on a high heat. Next, add the sliced vegetables, cilantro, and garlic. Allow the ingredients to saute for 4 minutes on a medium heat. Then, add two beaten eggs, cream cheese, and pecorino romano. Blend the everything together and add salt.  Allow the eggs to slightly cook for about 2 minutes. Split the egg mixture into two separate oven proof dishes. Place the dishes into a 375 degree preheated oven for 10 minutes. Serve the frittata warm garnished with pecorino romano. Season with more salt if needed.