Breakfast Spanish Frittata

• 1/8 cups White Onion
• 1/8 cups Fresh Tomatoes
• 1 clove Fresh Garlic
• 1 Tablespoon Olive Oil
• 1/8 cups Cilantro
• 2 whole Brown Eggs
• 1 Tablespoon Cream Cheese
• 2 Tablespoons Grated Pecorino Romano Cheese
• Salt To Taste

1. First, chop the onions, tomatoes, and garlic into small pieces.
2. Then, warm up a skillet with 1 Tablespoon of olive oil on a high heat. Next, lower heat to medium and add the chopped vegetables, cilantro, and garlic. Allow the ingredients to saute for 4 minutes on medium heat. Then, add two beaten eggs, cream cheese, and pecorino romano. Blend everything together and add salt. Allow the egg mixture to slightly cook for about 2 minutes.
3. Then split the egg mixture into two separate oven proof dishes. Place the dishes into a 375 degree F preheated oven for 10 minutes.
4. Serve the frittata warm garnished with additional pecorino romano cheese, if desired. Add salt for taste if needed.
5. Enjoy!

white onion, fresh tomatoes, garlic, olive oil, cilantro, brown eggs, cream cheese, romano cheese, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/breakfast-spanish-frittata/ (may not work)