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Ingredients

• MEXICAN FRITTATA
• 1 dozen large eggs
• 1 c grated gruyere cheese
• 2 T Extra Virgin olive Ooil
• 1 T butter
• 4 oz Andouille sausage, cut into 1/2 inch pieces (or other smoky-spicy sausage)
• 1 med onion, thinly sliced
• 6 oz button mushrooms, stems trimmed off and sliced
• 1 can green chiles, drained
• 6 oz baby spinach leaves, washed
• 1 c salsa Cruda (below)
• 1 c sour cream
• salsa CRUDA
• 6 roma tomatoes, quartered lengthwise and seeded
• 1 red bell pepper, cored, seeded and quartered
• 1/4 c fresh cilantro leaves
• 1 clove garlic, chopped
• 1 t ground cumin
• 1/2 t cayenne
• 1 T EVOO
• salt

Description

A Great Dish From The Tailgating Cookbook. Gruyere Cheese, Andouille Sausage, Mushrooms And Spinach Make This A Wonderful Dish For Brunch Or Supper! Prep Time For Salsa Adds About 10 Minutes. Chill Salsa At Least 1 Hour.

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