This tangy and energizing concoction combines sloe gin, a spirit with blackthorn cherry flavor, with sugar, club soda, and lemon juice.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 1 frittata |
Ingredients
- cooking spray
- 1 teaspoon olive oil
- 1 red bell pepper, cut into thin strips
- 1 medium white onion, thinly sliced
- ¼ cup milk
- 4 egg whites
- 2 eggs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pinch ground cumin
- ½ cup salsa
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a small casserole dish with cooking spray.
- Heat oil in a 12-inch nonstick skillet over medium heat. Add bell pepper and onion and cook until tender, about 5 minutes.
- While pepper and onion are cooking, combine milk, egg whites, whole eggs, salt, pepper, and cumin into a medium bowl using a whisk.
- Transfer cooked vegetables to the prepared casserole dish. Pour egg mixture over the top.
- Bake in the preheated oven until eggs are set, about 30 minutes.
- Remove frittata from the oven and cut into wedges or squares. Place onto a plate and top with salsa.
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 188 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 1169 mg |
| Sugars | 9 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is such a great recipe! You can basically use whatever’s in the fridge for this, and come out with a delicious meal. It’s so versatile, you can sub almost anything into it. The onions are perfect if you let them caramelize or slightly burn. Yum. I doubled the batch today, and it still cooked for 30 minutes. We like to put shredded cheese on it after the bake.
Good. We had it for supper and I wish I would have served it with baked potatoes or yams. The basic recipe given allows for many variations, like adding tomatoes or other vegetables.
I substituted 1 tsp taco seasoning for the cumin. I also added salsa directly to the egg mixture. Very good!
Absolutely delicious! We had this for Thanksgiving brunch. Used 5 whole eggs. Will definitely have to make this again!
I made this in a skillet on the stove top and it turned out surprisingly good. I used ingredients I had on-hand….onion, yellow sweet pepper, Serrano hot pepper, cumin, eggs, almond milk, pepper jack cheese, and fresh cilantro. I saute’d the onions and sweet pepper, added the Serrano. In a small bowl, I combined eggs, milk, cumin, salt, pepper, and added some garlic powder. I poured the egg mixture into the skillet and mixed. When it was almost finished cooking, I topped with cheese and cilantro. A very healthy breakfast.
I really enjoyed this frittata although I did make a few changes. I used Chopped fresh spinach, mushrooms, onions and sweet peppers which I sautéed with a little crushed fresh garlic. I used 6 full eggs (feel like I should not be wasting eggs when they are in short supply). I also replaced the cumin/salt/pepper for Penzeys salsa and Pico mix, once put in the dish I sprinkled over ½ cup of grated cheese. Cooked for 30 minutes. Great taste I will be making this very easy disc again, the salsa really added a nice kick
very nice and tasty. Easy to prepare and the family liked it!
Very good, although not necessarily my favorite frittata I’ve ever made. Still gave it five stars because of ease and overall it was still pretty yummy. I agree that the salsa really finishes it off! I did cook some bacon crumbles in addition to the onion and peppers. I liked it, but also think it would have been just fine without (and a nice vegetarian option). I also just went with five whole eggs and just a little milk, just my preference. The beauty of frittatas is that you can cater to your own palate. Thanks for the recipe!
Great simple little recipe. So tasty, and just enough for four quality servings. I added Jimmy Dean sausage to this (cooked off three 1/2 inch patties before, then cubed and added to pepper and onion mix during cooking.) Could also be gently topped with shredded cheese late in the bake to add a cheesy top crust. Highly rec. either as is or with your own experimentation!
Yes, I used five whole eggs and added a tooth of minced garlic. It was yummy.
Delicious!
I used more eggs and more cumin than the recipe called for and added a finely chopped jalapeno pepper. I will likely add green chilies next time.
Good but since my eggs were small, I added one more and more vegetables than called for, i.e., Red bell pepper and then some bacon
Very good and easy to make. I had all the ingredients at home so that was a plus. I didn’t use egg whites, just 6 eggs like another review mentioned. I also added sliced jalapenos. We like our food spicy. And sprinkled cheese on top.
Very yummy although certainly makes more than one portion as written Only change I made was to add the salsa to the mix instead of on top. Would cut down a bit on the added salt since the salsa makes it salty enough
I don’t care for eggs so I was looking for some way that I could disguise them. Decided to try it for my husband and he absolutely loved it and I did too! It’s amazing with a little bit of Mexican cheese mix on top while it’s still hot. The salsa made it extra yummy! I will make this often.
No changes followed the recipe, but I can see room to add a few items to enhance
I followed other recommendations and added some chopped cooked bacon and garlic. Also did all the sautéing of the vegetables in a cast iron skillet, added the egg mixture to the vegetables and baked it in the that. Very tasty.
Delightful!!!
I followed some of the other changes people made, I added some pepper jack cheese and some back bacon as that was all I had at the time but will try some spicy sausage next time. Family loved it!
very good