Ree says this scrumptious frittata can be enjoyed for breakfast, lunch OR dinner! It's just that good. Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/35GgDssTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Tex-Mex FrittataRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 25 minActive: 25 minYield: 4 to 6 servingsIngredients2 tablespoons olive oil2 tablespoons salted butter 2 medium Yukon gold potatoes, very thinly sliced 2 cloves garlic, minced 1 medium red onion, cut into thin wedges 1 red bell pepper, diced 1 orange bell pepper, diced 1 jalapeno, finely diced1 teaspoon ground cumin Kosher salt and freshly ground black pepper8 large eggs 1/4 cup jarred chunky salsa 1/2 cup grated pepper jack 1 cup cherry tomatoes, halved lengthwise 1 avocado, diced Fresh cilantro leaves, for serving Sour cream, for serving DirectionsPosition an oven rack in the middle of the oven and preheat the broiler.In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 5 minutes. Arrange the veggies so that the potato slices are flat and in an even layer.Meanwhile, in a pitcher or bowl, whisk together the eggs, salsa and a pinch of salt. Stir in the grated pepper jack.Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet. Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 minutes.Carefully slide the frittata onto a cutting board. Slice into 4 to 6 wedges. Garnish with the cherry tomatoes, avocado, cilantro and a dollop of sour cream.https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #TexMexFrittataThe Pioneer Woman's Tex-Mex Frittata | The Pioneer Woman | Food Networkhttps://youtu.be/Y2Y8bS3TnBs
