I know this meal might sound a little ridiculous (Brats are German, not Mexican!), but I used what we had. Ultimately, the bratwurst added a nice flavor to the frittata dish. We ate this with a side of Uncle Ben’s “Santa Fe” Whole Grain Rice Medley mixed with some corn, leftover from yesterday.

Mexican Bratwurst Frittata

1 leftover beer brat
½ large onion, sliced and diced
2 medium sized tomatoes, sliced and diced
Fajita Seasoning blend
Handful Kraft Mexican 4 cheese Mix
4 eggs
½ cup Smart Balance milk
Olive oil
Smart Balance Cooking Spray

Heat olive oil in medium skillet. While it’s preheating, chop up onion and tomatoes. Put them in the skillet and season (I used the fajitas seasoning mix –again, thanks to Ms. Debra & Mr. Stewart—but any Mexican seasonings, like cumin, oregano and parsley, would do). Cook, stirring occasionally, until veggies are tender, about 7 minutes.

Meanwhile, chop up bratwurst. Also, mix eggs in milk in a small bowl. Spray square casserole pan (my little Fiesta-ware one is about 9 inches) with Smart Balance Cooking Spray

Preheat oven to 350. Put bratwurst in bottom of casserole pan. Pour tomato/onion/seasoning mix on top. Then pour egg/milk mixture on top of that. Sprinkle cheese on top, and put in oven. Bake until the egg is set and the top is golden. For us, that took about 35 minutes, but begin checking at 20.