Impromptu Mexican Brunch

I found myself on a Sunday morning, hungry and lonely, and thought, hey, what better remedy than a delicious spontaneous brunch? Invite a few friends over and raid the fridge! I pretty much always have the basics used in this brunch- eggs, bell peppers, onions, garlic, and canned tomatoes and beans. I had avocado, green onions and cilantro left over from fish tacos the night before, so I skewed it tex-mex. Frittatas are the best way to make use of last nights veggies- just saute them up with olive oil and garlic. Beat the eggs a little first to get the yellows and whites incorporated and make sure to add plenty of salt and pepper, because you can't season the frittata after it's done! Pour the eggs right into the skillet over the veggies after they are mostly cooked. Don't stir! After a minute you can tell the eggs on the bottom are getting done because they start to pull away from the edges of the pan. Sprinkle liberally with cheese- I used a blend of shredded cheddar and jack that's always in my fridge. Then simply wrap the handle of your skillet in foil, and pop it in the oven on broil for a moment- it won't take long to finish cooking the top of the frittata. When it's done, you can place a serving platter or large plate over the top of the skillet and then flip the frittata onto it.

For a hearty side dish, I drained and rinsed a couple of cans of beans. I used one can of Goya 'Pink Beans' and one of black beans. I sauteed a whole white onion with garlic and red pepper flakes. When the onion is translucent, stir in a can of diced tomatoes, then add the beans and spice it up with coriander and cumin. For an extra kick I added a heaping tablespoon of Coriander Chutney I got at an Indian grocery store- I find it gives a perfect spicy cilantro flavor to lots of my mexican dishes.

Top it all off with a guacamole of avocados mashed with green onions and tomatoes and a little garlic red wine vinegar and lime juice. I served the meal up with tortilla chips, salsa, sour cream and extra chopped cilantro for those who love it. What a feast! My favorite kind of brunch, just made from whatever you have on hand and shared with whoever can make it on a moment's notice.