Brunch Recipe: Mexitalian Frittata

As we said in our recent Deconstructed Mimosa post, we like to make brunch on Sundays. Let’s be honest; brunch is a great meal. Sometimes breakfast-y, sometimes lunch-y, always tasty. We particularly like making frittatas because they’re easy and there are always leftovers abound. One of our staples is the “Mexitalian Frittata,” so named because… well, it’s mainly Mexican, but we use hot Italian sausage. So, it’s Mexitalian. What’s more important is that it’s easy to make and will impress the shit out of your taste buds.

Mexitalian Frittata

Mexitalian Frittata


8 eggs
A splash of water
2/3 cup shredded Monterey Jack cheese
1/3 cup shredded Parmesan
1/2 package (around 6 oz.) hot italian sausage (or mild, if you must), not in links
1 Jalapeno, sliced
2 small yellow onions, diced
4 cloves of garlic, chopped or pressed
1 Tbsp. olive oil
1 tsp. paprika
1 tsp. ground cumin
Pinch of salt and pepper

For Garnish:

Plain Greek yogurt


1. In an OVEN PROOF semi-deep pan, saute the onion and garlic with the olive oil until translucent. Medium-high heat should suffice.

2. Add the sausage and make sure to break it up with your spatula while you saute it with the onions.

3. Preheat the oven to 400 Fahrenheit.

4. Once the sausage is cooked through, dump in all the cheese and let it melt. No need to stir.

5. In a separate bowl, whisk your eggs with the splash of water and paprika, cumin, salt, and pepper until they’re totally blended. Pour the eggs over the contents of the pan. Make sure you have a big enough pan so that the eggs don’t overflow!

6. If necessary, swirl the eggs around so they cover the sausage mixture. Let this mixture sit on the stove on medium-high heat for ten minutes so the eggs can set. Arrange the jalapeno slices on top of the set eggs. If they sink, the eggs aren’t set enough yet, so give it another minute on the stove.

7. Place the pan in the oven and set a timer for ten more minutes.

8. Once out of the oven, let it cool for five to ten more minutes.

9. Slice the frittata like a pie and serve with a dollop of plain Greek yogurt, slices of avocado, and a grind of salt and pepper.


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