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The Inn on Lake Waramaug's Spicy Mexican Fritatta

The Inn on Lake Waramaug’s Spicy Mexican Fritatta
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Yield: Serves 4

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  • 1 red pepper
  • 1 jalapeno pepper
  • 1 Spanish onion
  • 1 scallion
  • 2 fresh tomatoes
  • 1/4 bunch fresh cilantro
  • salt and pepper
  • 8 eggs
  • 1/2 tablespoon butter or vegetable spray
  • 4 ounces pepper Jack or Monterey Jack cheese


Cut the red and jalapeno peppers in half. Remove the seeds and cut into small dice. Cut the onion, scallion, and tomatoes into small dice. Mix together in a medium bowl. Wash the cilantro, shake it dry, and chop to a fine consistency and add to the pepper mixture. Add the salt and pepper to taste, mix thoroughly, and let stand at room temperature.

Preheat the broiler. Whip the eggs. Heat a large nonstick skillet and melt the butter. Add the eggs and with a rubber spatula slowly move the cooked eggs to the middle of the pan, but do not scramble. When the eggs are just slightly undercooked on top, spread the pepper mixture over them and top with the cheese. Place under the broiler until the cheese melts.
Updated Sunday, April 21st, 2002

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