Prep Time: 1 Hour
Yields: 6–8 Servings
This pie is a cross between a casserole and a frittata. It’s the perfect way to spice up your Cinco de Mayo breakfast.
6 fresh jalapeños, seeded and diced
2 tbsps butter
1½ cups chopped onions
2 cloves garlic, minced
1 tsp ground, dried mild red chile
1¼ tsps cumin seeds, toasted and ground
1¼ tsps fresh-ground black pepper
½ tsp salt
8 ounces mild Cheddar cheese, grated
jalapeño slices for garnish
Preheat oven to 350°F. In a heavy-bottomed skillet, melt butter over medium heat. Add onions and garlic then cook 3–5 minutes or until vegetables are wilted. Add diced jalapeños, chile, cumin, black pepper and salt then cook 5 additional minutes, stirring often. Remove skillet from heat, patting jalapeño mixture down into an even layer. Set aside. In a medium bowl, whisk eggs until foamy then stir in cheese. Pour egg and cheese mixture evenly over jalapeño mixture in skillet. Sprinkle additional jalapeño slices evenly over pie. Bake 25–30 minutes or until lightly puffed and golden brown. Remove from oven and allow to cool10–15 minutes. Slice pie into wedges and serve immediately. NOTE: Leftovers can be reheated or served cold.