Mexican Frittata

RH Staff

From: Owner Kimberly Clark, The Bakers Cafe, Charleston, SC. Yield: 2 frittatas.

8-10 eggs
1 cup half & half or heavy cream
2 tsp. oregano
2 tsp. thyme
3 oz. cooked chorizo
2 oz. shredded cheese
2 oz. salsa
1 oz. sour cream
for garnish, chopped scallions

Beat together eggs, half & half and seasonings. Place cooked chorizo and shredded cheese in bottom of greased 6" ovenproof skillet. Add beaten egg mixture. Bake 10-15 minutes at 400°F until set, firm and thoroughly cooked. Frittata will also rise. Remove from oven and top with salsa, sour cream and scallions.