Years ago I had a very extensive and bountiful herb garden and this recipe started out as a simple herb quiche for a brunch I was hosting, but the “gluten free’s” and the “cutting down on carbers” won out so it became a frittata. Then someone suggested a salad might be nice to add to the menu, and someone else suggested making a breakfast pizza so I just combined all three into this dish. Frittatas however traditionally have cheese in them or on them as do pizzas. I had no cheese! So I used Mayonnaise and a star was born! Enjoy!
A festive soup loaded with flavor and texture, it’s savory, colorful and fresh – sure to knock your socks and sombrero right off.
The base for chicken tortilla soup is a mixture of peppers, onions, garlic, chicken stock, enchilada sauce and Mexican seasonings. Hominy, tomatoes and chicken are added, and it’s all topped with cheese, onions, cilantro, lime and fresh fried tortilla strips. Avocados and jalapeños would go great as well. And, for a creamier soup, stir in a dollop of sour cream.