Spicy Frittata

A "frittata" is just a baked version of an omelet. If you like eggs at all, you'll love this dish. It's usually a breakfast dish, but we've eaten it for any meal. All you basically need are eggs and things to put in the eggs (cheese is optional). Below is one frittata we make often.

Spicy Frittata
Prep Time: 10 minutes
Cook Time: 22 minutes
Serves: 2

6 large Free Range (or Free Run) eggs
1 cup Drew's Natural salsa (or some other salsa with natural ingredients - no sugar or tomato paste)
1 tsp sea salt
1 tsp fresh ground pepper
1/2 cup fresh parmesan cheese (optional)

1. Preheat oven to 425 degrees (Farenheit). Crack all six eggs into a medium mixing bowl. Beat eggs with wire whisk.

2. Fold in salsa, salt, and pepper with wire whisk until well blended.

3. Grate half your block of parmesan cheese into egg mixture. Set aside the other half.

4. Pour entire mixture into the Small Round Stone (or other small round baker - you may have to grease your pan if it's not a good baking stone or if your stone is brand new). Bake at 425 for 17 minutes.

5. Grate the other half of your block of parmesan cheese over the dish, coating the top with cheese. Bake another 5 minutes.

6. To test doneness, shake the sonte gently. If the eggs still jiggle, give more baking time. If they don't, insert a cake tester or toothpick. If it comes out clean, you're good to go! Cool for a minute or two.

7. Cut the frittata into quarters, serving two quarters per person. (No side dish is necessary.)