Frittata Goes to Mexico Recipe
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Servings: 4 servings.
1/2 pound Yukon Gold potatoes, cubed (about 2 cups) 1 tablespoon olive oil 1/2 teaspoon garlic salt 4 large eggs, room temperature 2 tablespoons half-and-half cream 1/4 cup spreadable spicy jalapeno cream cheese, softened 1/2 teaspoon ground cumin 1/2 cup shredded Mexican cheese blend 1/2 cup cherry tomatoes, quartered 2 tablespoons minced fresh cilantro 1 tablespoon minced seeded jalapeno pepper Thinly sliced jalapeno pepper
