Mexi-Brunch skillet (p1)
Ingredents:
Rope sausage (ground will do too)
8 eggs, beaten
1 to 2 can's black beans, rinsed and drained
2 to 3 TAB olive oil
Salt and pepper to taste
1 TAB and 1tsp cumin
1 (12 to 15 oz) can green enchilada sauce with green chilies (what ever temp you like)
1 (6oz) can of tomato sauce with Italian herbs
1 1/2 bell pepper (any color will do), medium diced
Mixed cheese, shredded
1/3 cup fresh chopped parsley (cilantro would do well too)
Directions:
In a cast iron skillet cook diced sausage and bell pepper with 1 to 2TAB Olive oil. Cook til bell pepper is tender but not overly soft.
Add black beans, 1 TAB cumin, salt and pepper and another TAB Oil.
In a separate bowl beat eggs and add enchilada and tomato sauce, 1 tsp cumin, a dash of salt and pepper and the chopped parsley. Blend this and pour into skillet and blend with meat mixture. Bake at 350 degrees for 30 mins or until set. Add shredded cheese and bake another 5 mins or til light golden and bubbly.
Garnish with a drizzle of green chili and tomato sauce and ENJOY!
Now I wont lie - I think this dish would be even better if it were to also have cilantro, sauteed onions, mild green chilies and some garlic in it....but its pretty good as is. There are definitely possibilities! Now don't be fooled to think this is another frittata or scrambled egg dish...the eggs are needed but it takes on a more meaty thickness that causes this dish to be hearty and stick to your ribs! My hubby LOVES this and asked for me to play around with it more and see the other variations I can come up with as he likes it that much. If you try it, I hope you enjoy it too!
After baking and before the cheese:
Now with cheese:
Now being served:
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