Cheesy Mexican Frittata

Cheesy Mexican Frittata

This meal is perfect for this time of year. It's cozy, filling, and full of flavor. I like spice but if you'd like to take it down a notch, exclude the cayenne and use prosciutto in place of the pepperoni or chorizo. I like to serve along side a fresh tomato salad consisting of halved cherry tomatoes, fresh basil, olive oil, a touch of red wine vinegar, and salt and pepper. Enjoy!

Ingredients

2 Leeks (Prepare by cleaning thoroughly. Cut in half and then cut thin slices shaped like half moons. Use both the green and white parts of the leeks).
12 Jumbo eggs
5 oz of chopped pepperoni or cooked chorizo sausage (more if you prefer)
1/2 Cup of chopped fresh basil
1 Cup of crumbled goat cheese (use soy mozzarella, tofu, or exclude if dairy-intolerant)
2-3 Tablespoons of butter
3 Tablespoons of soy milk (or the non-flavored milk substitute of your choice)
1 Tablespoon of goat yogurt (exclude if you are dairy intolerant or replace with soy yogurt)
1 Teaspoon of paprika
1/4 Teaspoon of cayenne pepper (exclude if you prefer less spice)
Salt and pepper


Directions

• Preheat broiler. Make sure the rack is about 6 inches or so from the broiler.
• Melt butter in a large, oven-safe nonstick pan over medium heat.
• Add leeks and salt for seasoning.
• Reduce heat to low and cover.
• Cook for about 10 minutes, stirring occasionally, until leeks are soft and shiny.
• Meanwhile, combine eggs, soy milk, yogurt, paprika, cayenne, and salt & pepper, whisking thoroughly. Then add, pepperoni/chorizo, basil, and about half of the goat cheese.
  
• When leeks are ready, add egg mixture to pan and cook for about 2 minutes. Mixture should still be wet but beginning to stick and form clumps. Spread eggs out, cooking for about another 30 seconds, without stirring.
  
• Add remaining goat cheese to pan by distributing in meatball size spoonfuls all over.
• Place in broiler and cook for about 4 minutes. Frittata should be browning and puffing up nicely. The center will still be slightly wet.
• Let stand 5 minutes.
  
• I use the same spatula I use to ice cakes to loosen the frittata from the pan but any silicon spatula should work well. Slide onto a flat surface and cut into wedges.
• Serve along side the fresh tomato salad and enjoy!
  

Suggested Wine Pairing - If you're in a white wine mood, try a nice Viognier - otherwise, a medium-bodied Chianti or Cote du Rhone would make an excellent match!