¿Rachael Ray? ¡Si Señor!

I have a confession to make. I know many of you will judge me for this, but the rumors are true, I have in fact watched entire episodes of Rachael Ray. In my defense, I don't start out on any given day to watch her show. Check my DVR and you will see nary an episode. But if it's on and I'm couch-bound and she's not making something I will absolutely not make (Rollover Roast Pork Loin? I think not) I'll hear her out. 

Way better than a picture of Rollover Roast Pork Loin.

One recent weekend I found myself glued to Food Network while celebrity chef after celebrity chef waxed poetic about their affinity for Mexican food, teaching viewers how to make a "Muy Bueno Feast for Your May 5 Celebration." Muy authentico? Not so much. Muy delicioso? ¡Si Señor!

I'll also admit to being lazy and Rachael called for a lot of ingredients that I did not have on hand, so here is my adapted version of her Egg Tostado-Frittata with Rainbow Tomato Salsa (aka pico de gallo).

Egg Tostado

Adapted from Rachael Ray 

Ingredients

- 4 red heirloom or plum tomatoes coarsely chopped
- 1 small red onion, finely chopped
- 1 jalapeno, seeded and finely chopped (optional)
- Handful fresh cilantro, finely chopped (optional)
- 1 cup spinach, coarsely chopped
- 1 lime, juiced
- Kosher salt to taste
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, finely chopped (optional)
- 12 large organic eggs
- 1 tablespoon hot sauce (more or less depending on your proximity to Texas)
- Freshly ground black pepper to taste
- 3 to 4 handfuls tortilla chips (I made my own with corn tortillas)
- About 1 1/2 cups cheese (I used 1/2 cup crumbled Cotija and 1 cup shredded mozzarella)
- 1 cup shredded cooked chicken (optional)
- 1 avocado, sliced

Directions

Chop the tomatoes and place in a mixing bowl. Add the red onion, jalapenos, spinach and cilantro. Dress with lime juice and salt and toss to combine. Let stand until ready to use.

Preheat a 10 to 12-inch nonstick skillet over medium heat with extra-virgin olive oil. Also preheat the broiler with the rack positioned in the middle of the oven. Heat the garlic until lightly browned and aromatic, making sure not to burn.

Whisk the eggs with the hot sauce, salt, and pepper. Lightly crush the tortillas and add them to the pan, pour the eggs overtop, and stir to combine. Settle the eggs and lightly brown them, then transfer the pan to the center of the oven and broil the eggs for 5 to 6 minutes, or until lightly golden.

Remove the eggs from the oven and spread chicken and avocado on top, stopping 1-inch from the edge all around.

Top with shredded cheese and return to the oven for 1 to 2 more minutes to melt the cheese. Lightly drain off the tomato water from the tomato mixture and mound the salsa over the eggs. Rachael told me us she keeps the tomato water for cocktails her husband makes, stay tuned for what I do with that (Bloody Mary Monday?). 

Slice and serve warm. Rachael knows me too well: "Serve extra salsa at the table."