Spicy Egg Sort-ta Frittata

I love Sunday mornings. PJs til noon. Cold cups of coffee. Cuddling on the couch with cartoons. I have a few more years before Lily will attend Sunday school and until then...Sunday mornings are slow paced, relaxed, and spent at home.

Chris slipped out early to head to an auction in North Carolina. Our house was quiet and I was hungry. I wanted a simple, easy recipe that I could enjoy later in the day too.

I raided the freezer. Nothing. I checked the pantry. Hmmmm. I needed beans for another recipe. No beans. I checked the fridge. Eggs. Cheese. Veggies. Yum. Eggs are such a staple and the base for so many recipes.

Spicy Egg Sort-ta Frittata

Ingredients:
olive oil
6 eggs
splash of milk
handful cherry tomatoes, halved
1 medium onion, halved and sliced thin
1 small jalapeno, diced
1/2 tsp chopped garlic
1/2 cup pepper jack cheese, shredded
dash Kosher salt

Directions:
1. Preheat oven to 350.
2. Grease a 9" ceramic or glass pie pan or dish with olive oil
3. In a saute pan, coat bottom with olive oil and heat. Add onions, tomatoes, jalapeno, and garlic. Dash of Kosher salt. Saute til caramelized and slightly browned.
4. In a large bowl, crack the 6 eggs and beat with a splash of milk.
5. Pour the egg mixture into the greased dish and top with sauteed veggies.
6. Sprinkle cheese over the top.
7. Bake at 350 for 18-20 minutes til fluffy and firm.
8. Let cool slightly.
9. Slice into wedges and serve.