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Cinco de Mayo Brunch

The chefs at Rock Island Lake Club are here to spice up this Cinco de Mayo! Make this Cinco de Mayo exciting with a Mexican Frittata recipe straight from the chefs. This easy-to-follow recipe serves 4-5 people. Oh and what's Cinco de Mayo without a little tequila?! Stir up a Margarita Mimosa to go with your frittata!



Mexican Frittata

  • 4 whole eggs 

  • 2 egg whites 

  • 1 clove chopped garlic

  • 1/4 green bell pepper small diced 

  • 1/4 red pepper small diced 

  • 1/2 fresh tomato  small diced 

  • 1/4 onion small diced 

  •  A few springs of cilantro 

  • 1 pinch of cumin 

  • 1 pinch of paprika

  • Salt 

  • Pepper  

  • 1 cup of sour cream 

  • 1 avocado  

  • 4 oz of vegetable oil 


How to: *Note: If you have a 12” cast iron this is a perfect recipe as long as your cast iron is seasoned. If you don’t have a cast iron pan, use a pan that you can put in the oven.


Step 1

Preheat oven to 350°


Step 2

In a bowl, beat the whole eggs and egg whites together.


Step 3

  • Heat pan at medium to high heat with 2 oz of oil.

  • Once hot, add your garlic and onions and peppers. Stir to mix everything together.

  • Add tomatoes and reduce the heat to medium and stir.

  • Add the paprika and the cumin to the veggie mix.

  • Add salt and pepper to taste.

  • Once the veggies are tender, you are ready for the next step.

  • Add the rest of the oil (this is to help keep your frittata from sticking).

  • Move the veggies evenly around the pan, this will help your frittata cook evenly.

  • Next, pour the egg mix into the veggies and cook until the eggs start to firm up around the edges. 


Step 4

Place your pan into the oven to bake. Cook for about 20 minutes or until the eggs set completely. 

Cut the avocado in half and remove the pit. Use a spoon to scoop out your avocado and then slice it, set aside until your frittata is finished. 


Step 5

After 20 minutes, pull the frittata from the oven. Place on your stove. With a rubber spatula, go around the sides to help loosen it for later. Let it cool down until the pan is easier to handle. Cut into sections like a pie and serve. You can now put a dollop of sour cream on each slice and 2-3 slices of avocado finished with some springs of cilantro.


Margarita Mimosa


Ingredients (serves 4):

  • 1 cup of orange juice

  • 0.5 cup lime juice

  • 6-ounces tequila - clear tequila suggested

  • 0.25 cup raw honey

  • 1 lime wedge (to rim glass)

  • Equal parts salt and cinnamon (to rim glass) - about 1 tbsp of each

  • Ice

  • 0.5 750ml bottle champagne or prosecco

  • Orange and lime slices, for garnish


How to:

  • In a large pitcher, add orange juice, tequila, raw honey, and fresh lime juice and stir.

  • Rim the glass with lime wedge. Dip in cinnamon/salt mixture.

  • Add a generous amount of ice to glass. Pour orange juice and lime mixture over ice.

  • Top with champagne and add a garnish if you'd like!


Share your Cinco de Mayo meal and margarita photos with us!

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