Today is one of those lazy Sundays puttering around the house. Baby Lady and I got up early, read the latest news and decided it was time for breakfast. Quickstep was up and moving foraging among the cereal boxes. Not for me. Contrary to millions and millions of people, I DO NOT LIKE CEREAL. First, most cereal is full of sugar and has limited nutritional value but that isn’t the reason I don’t like cereal. In fact, I really cannot tell you why I don’t like cereal. I just don’t. It’s crunchy but when you put milk on it, it gets soggy before you can finish it. Soggy, mushy cereal is blech!! And I can’t stand the sugary milk it leaves behind. Double blech!!! If you eat it dry, well … it’s dry and you need a lot of liquid to wash it down. Oatmeal is great in cookies but for breakfast? Nothin doin. Nope, not me. Not at all! And let’s not even bring up the snap, crackle pop. I don’t even like them as treats with the gooey marshmallow stuff! Cereal just isn’t for me. When Mom told me I was big enough to fix my own breakfast and showed me a box of cereal, I stopped eating breakfast. Seriously. Cereal sucked and I wasn’t allowed to turn the stove on. There are so many other things you can have for breakfast that have a higher nutritional value, have better texture and better taste. For instance, eggs!!!! 🙂 This is one of the reasons I learned how to cook.

In the prior post on Tacos de Pescado al Mojo de Ajo, I commented that the leftover infused oil was wonderful to use in other dishes. In Breakfast, we showed you could use it in poached eggs. Today, we used the oil and the chopped garlic/chipotle salsa in a frittata. You may ask “What is a Frittata?” Well a frittata is a lazy man’s omelet. It’s an Italian dish, similar in composition to an omelet. Unlike an omelet, however, it isn’t folded over and finished on the stove top. Most variants of the frittata start with a few moments on the stove top until the bottom layer of the egg mixture has solidified, and then are finished in the oven. I finish mine under a broiler as it causes the eggs to rise higher and also cooks a little quicker. This frittata made a delicious breakfast full of garlicky, smokey, tomatoey, cheesy goodness. It beats the hell out of cereal.

Ingredients

• 6 eggs, beaten
• 2 Roma Tomatoes, seeded and diced
• 1 stalk Celery, diced
• 1/2 medium Onion, diced
• 1 Tbsp fresh Thyme
• 2 Tbsp Mojo de Ajo oil
• 2 Tbsp Mojo de Ajo
• 1 cup sharp Cheddar Cheese
• Salt to taste

Instructions

Add 2 Tbsp oil in a large non-stick skillet and heat. Add the onions and celery and sauté.

When the onions are translucent, add the mojo de ajo and incorporate into veggies.

Next add the thyme and iced tomatoes and sauté for 3 minutes to heat through.

Now pour the eggs into the veggies.

Let the eggs fill the bottom of the skillet and let sit for a minute to begin to solidify. Then stir to break up the bottom, like the following:

Let it sit again for the bottom to soilidy.

Now put the frittata under the boiler.

Putting the frittata under the broiler causes the eggs to cook from the top making them rise.

When the frittata has cooked on the top, remove from the broiler and top with cheese.

Place back under the broiler to melt the cheese. When cheese is melted, slide the frittata onto a large serving plate.

Cut into wedges like a pizza, serve and enjoy!