Monday, November 19, 2012
Necessity is the Mother of Breakfast
An exotic sunrise led to an interesting breakfast made from a lone banana and 2 ounces of canned green diced leftover chiles I wanted to use up. I decided to make a frittata.
A frittata starts as an omelette, then ends up in the oven.My cast iron skillet can cook on stovetop and in the oven, so I used it for this dish.
Had I added more eggs my frittata would have been fatter, but I was satisfied with my results with two eggs. This was very easy to make, with most of the work done by the food processor. And it was delicious.
1 tablespoon of dulce de leche or just plain sweetened condensed milk
2 ounces of canned diced green chiles
1-2 teaspoons of vanilla sugar or plain sugar depending on how sweet you want it-
Put all in a food processor and blend till foamy. Pour into a lightly buttered hot cast iron skillet and leave on medium high heat till the eggs begin to set. Then transfer to a 375 degree oven for five to eight minutes or until the frittata is set.
Remove, allow to cool slightly and garnish slices with guava jam.