Viva la breakfast!
Many restaurants that serve breakfast, miss out on the crowd of people who want more than "Plain Jane, middle of the road" food in the morning. Most fine dining restaurants do not even have the word breakfast in their vocabulary.
My breakfasts are never boring! As a chef, I liked running a restaurant kitchen during Sunday brunches. Weekend brunch menu items can have some flare to them and they do not have to be boring. To me, a restaurant that serves the same old tired breakfast menu over and over again is not the place to go. I certainly do not want to be one of those regular customers who say "Gee! The plain pancakes were a little bit better yesterday, than today. Maybe they will be better tomorrow." I want great exciting food and gourmet food for breakfast. Many of the readers of this food blog must agree, because they tend to key on my breakfast recipes.
This Mexican style frittata recipe is nice looking, fun and delicious!
Home made refritos are the best, if you have the time to make them. Some brand of canned refritos are better than others. Quality canned refried beans made with oil instead of lard are an option. If you want the old traditional flavor, then chose the refritos that are made with lard.
Heat about 5 ounces of refried beans with a splash of water over low heat in a sauce pot.
Season the refried beans with sea salt.
Add 1 pinch of cumin.
Keep the refritos warm over very low heat
Queso Oaxaca Jalapeno Crema Recipe:
Heat a small sauce pot over medium/medium low heat.
Add 3/4 cup of cream.
Add 1 thin sliced small jalapeno pepper.
Gently reduce the cream, till it becomes a thin sauce consistency.
Reduce the temperature to low heat.
Add 1/4 cup of grated Oaxaca cheese, while stirring.
Stir till the cheese melts into the sauce.
Reduce the sauce slowly, till it becomes a medium thin consistency.
Season with sea salt and white pepper.
Keep the jalapeno cheese sauce warm over very low heat.
Jamon y Refritos Frittata con Queso Oaxaca Jalapeno Crema:
Whisk 3 eggs in a mixing bowl.
Heat a non stick saute pan over medium heat.
Add 3 pats of unsalted butter.
Add the eggs.
Let the eggs cook flat without stirring.
When the bottom half of the frittata is cooked firm, remove the pan from the heat.
The eggs should still be uncooked and runny on top.
Place a few thin julienne sliced ham strips on the top of the eggs.
Place a few thin sliced red bell pepper strips and thin sliced green bell pepper strips on the frittata.
Place a few julienne sliced onions on the frittata.
Place the frittata and pan in a 400 degree oven.
When eggs become fully cooked on the top of the frittata, remove the pan from the oven.
Place a small mound of shredded lettuce on the center of the frittata.
Place some diced tomato on the lettuce.
Place some sliced green onion on the tomato.
Spoon dollops of the warm refried beans around the lettuce on top of the frittata.
Spoon the Oaxaca cheese and jalapeno cream sauce over the dollops of refried beans.
Absolutely yummy! Buena desayuno comida! ... Shawna