Thanks for listening to Mix 96, the Quad Cities' Christmas Station!
It's an honor for me (Debbie) to represent good, wholesome recipes from The Iowa Egg Council featuring delicious & nutritious eggs.
This week's featured recipe is another winner with an innovative combination of flavor profiles perfect for brunch, dinner, or sliced to be served as an hors d'oeuvre.
ENJOY!
INGREDIENTS
1 12" Boboli Italian bread shell
6 oz. frozen orange juice concentrate, thawed
1/2 teaspoon leaf oregano
1/2 teaspoon ground cumin
1/4 cup fresh cilantro, chopped
1/2 medium red onion, roughly chopped
1/2 teaspoon ground cinnamon
1 fresh jalapeno pepper (seeds, veins, and stem removed)
1 yellow bell pepper (cored and seeded), roughly chopped
1 cup fresh or frozen cranberries, thawed (if frozen)
2 cups cooked ham, diced
fresh cilantro (for garnish)
INSTRUCTIONS
- Bake Boboli Italian bread shell for 8-10 minutes at 450ºF. Remove from oven.
- In large skillet over medium high heat add eggs and whisk until scrambled and cooked thru about 5 - 6 minutes. Add salt and pepper to taste. Add ham to eggs and mix together.
- Leave in skillet on low heat until ready to place on bread shell.
- Place remaining ingredients in blender or food processor fitted with metal blade; process until ingredients are coarsely chopped.
- Click here to get final step on how to spread the cranberry salsa before topping with egg mixture....