| Frittata Rancheras 3 T butter, divided use 1/2 cup chopped green bell pepper 1/2 cup chopped sweet onion 1 can (15 ounces or 2 cups) pinto beans 1 cup salsa, divided use 1 cup diced cooked ham 8 large eggs 2 T milk 1 cup shredded Jack cheese Heat a medium heavy saucepan. Add 1 tablespoon of the butter, along with the bell peppers and onion. Gently saute until softened. Add beans and stir, slightly mashing about half of the beans with the back of a large spoon. Mix in 1/4 cup of the salsa and cook until heated through. Keep warm. Whisk together eggs and milk. Place a large heavy skillet over medium-low heat. When hot, add the remaining 2 tablespoons butter and swirl to coat the pan. When butter begins to sizzle, pour in beaten eggs. Reduce heat to low and let cook until eggs are just barely set. Spoon beans evenly over the eggs, sprinkle with cheese, and cover tightly. Continue to cook until eggs are firm and lightly browned on the bottom. Cut frittata into wedges and serve hot with remaining salsa as a condiment. Yield: 4 to 6 servings |
