Tortilla Frittata

This Sunday brunch is no April Fool's joke. It's yummy in your tummy and will be devoured in minutes. (At least ours was...)

Ingredients:

Stone-ground tortilla chips (lighter than usual tortilla chips) - enough for one layer in an ovenproof pan

2-3 oz shredded white cheddar

1 tbsp scallions, sliced

4 large eggs

1/4 c sour cream (or you can use Greek Yogurt)

1 tbsp fresh chopped cilantro

Sea salt and fresh ground pepper

4 strips turkey bacon

Hot Chipotle Sauce 

Instructions:

Preheat the oven to 375ºF. Lightly oil an oven proof pan. Layer the chips into the bottom of the prepared pan. Top the chips with half the cheese.

Whisk the eggs with the sour cream and chopped herbs till fluffy and pour the mixture all over the chips. Season with sea salt and fresh pepper. Top with remaining cheese.

Bake in a hot oven for about 20 to 25 minutes or until the eggs are set and the frittata is golden. While the frittata is cooking, fry up your turkey bacon. Crumble one piece of bacon on top of each serving. Sprinkle the hot sauce around on the plate for dipping. 

Note: You could also serve with a tablespoon of store-bought salsa or your own salsa.