Sherry wanted a quick snack. This wasn’t so quick, but it was worth the time it took to put it together.
6-8 eggs (I used 8 since they were on the small side.)
2 shallots, minced
1/2 pound smoked sausage, finely chopped (I used Holmes Smoked Garlic.)
2 poblano chiles, roasted skinned and cleaned of seeds and membranes (then chopped)
1 cup grated cheese ( I used Cotija.)
1/2 cup Pace Picante Sauce
1 cup of cooked rice (Optional)
1 tsp cooking oil
beer or wine
Bring skillet and oil to medium heat. Cook sausage for a minute or two; when the oil begins to render out of the sausage, add the shallots. Stir frequently. Add rice and chopped poblanos. Cook until heated through, stirring frequently. Add beer or wine as needed to keep from sticking to skillet.
Pour beaten eggs into a greased baking dish. Add sausage and chilies mixture. Top with grated cheese. Place in 350 oven and cook until eggs set.
Alternatively, cook in non-stick skillet on top of stove until the frittata begins to set around the edges; then move to underneath the broiler for a 2-3 minutes (or until golden brown). Excellent! See Potato and Mushroom Frittata.