Frittata Shortcut--Compliments of Amy's Burritos

Here's my secret ingredient for a quick and easy frittata that looks and tastes way more complex than it deserves--deliciously so!!

Let the burritos defrost just enough (not all the way) to slice through easily. I used four for the quantity I prepared--enough to fill a 14 inch cast iron skillet.  Slice the burritos into 1/2 inch medallions and place into a greased oven-proof skillet or casserole.

Here's where you can be completely creative, depending on what you have on hand. I used sweet mini bell peppers and onion. If I had had some, I would have added jalapeno, poblano, chipotle, or any other peppers. Fresh cilantro is also nice. If you are going vegetarian on this dish, just add the peppers in with the eggs (step to follow).

For this occasion (dinner) I decided to add a pound of gently browned ground beef, but for breakfast, brunch, or luncheon, it's equally delicious vegetarian style.  At the very end of the browning (Don't overcook the meat. It will finish in the oven.) I added in the peppers and onions and sauteed briefly.

Hand beat enough eggs, with a little milk, salt and pepper (you be the judge on the number of eggs) to barely cover the sliced burritos. If using meat, spread over the burritos. Pour the egg mixture over all. At this stage, you can get creative again and add any cheese you have on hand. I like Sargento Artisan Blends Shredded Authentic Mexican Cheese.

I can't tell you exactly at what temp and how long to bake. It depends on the size of your pan, depth or ingredients, etc. This day I baked on 350 for 1/2 hour. Just keep checking and don't overcook--rubbery eggs =YUCK! Remember, it will keep "cooking" as it cools. Let set for at least 10 minutes. Slice in wedges and serve with chips, sour cream, salsa, extra cheese, and/or your favorite salad and veggies. Great for potluck, as it serves fine at room temperature. People will rave and never guess your "secret" ingredient, unless you choose to share!