mia cucina italiana

HUEVOS RANCHEROS FRITTATA
Serves 2

1 Tbsp butter
1/4 cup chopped cherry tomatoes
1/3 cup chopped scallions
1 Tbsp chopped jalapeno, seeded and pith removed
zest of 1/2 lime
1 tsp lime juice
4 eggs
1/8 tsp each salt, pepper and cumin
2 Tbsp half and half
1 Tbsp sour cream
1/4 cup each cheddar cheese & hot pepper cheese

1. Melt butter over low heat in a 10-inch non-stick skillet. Add tomatoes, scallions, jalapeno, lime zest and juice and saute on low, stirring occasionally about 4 minutes until warmed through.

2. Whisk eggs in a bowl with seasonings, half and half and sour cream. Place tomato mixture in skillet in an even layer. Pour eggs around the tomato mixture. Cover and continue to cook on low heat until eggs are set and puffy, about 12-15 minutes. Slip out of pan onto cutting board and cut into quarters. Garnish each slice with a dollop of sour cream, a sweet banana pepper ring and chopped cilantro.