Sunday, December 18, 2011
FRITTATA WITH COLLARD GREENS AND MEXICAN- BLEND CHEESE: REQUESTS FOR A RECIPE ARE ROLLING IN (OK, only one, but she wants it really badly)
Left over cooked collard greens, about a cup or so
2 T, minced onions
1-2 t. of Cajun seasoning blend. Note: I make my own and reduce or eliminate the salt.
1 t, black pepper
Crystal Hot Sauce, apply liberally
Eggstirs, Publix's version of Egg Beaters or 4 real eggs
Mexican blend shredded cheese
Place 3/4 to one cup of greens on cutting board after draining. Slice up. Place greens in heated, oiled, oven-proof skillet. Cook for a few minutes between low and medium to evaporate some of the remnant liquid.
Add Eggstirs to skillet, stir once, turn heat to low and cook. As eggs begin to set or become firm on bottom, lift the edge of the eggs with a spatula so that the remaining liquid egg mixture flows under the set eggs. Leave the eggs cooking on low until just shy of being completely set.
Season with Cajun seasoning and black pepper. Add generous amount of Mexican blend cheese. Place skillet under the broiler. Cook until the egg mixture becomes golden brown. Remove and serve with generous splases of Crystal Hot Sauce.
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