1 cup shredded cheese (I used a mixture of white cheddar and parmesan)
Salt and black pepper, to taste
1 jalapeno, seeded and chopped
1½ cups leftover meat, veggies, or beans, to fill, warmed
Avocado, salsa, and cilantro, to serve (optional)
Take a sheet of heavy duty aluminum foil and fold over. Shape into a U to use as a mold for the shells.
In a small nonstick skillet over medium heat, sprinkle 3 tablespoons of cheese in a circle. Be sure to sprinkle in a thin, even layer, as piling the cheese up too much will prevent it from crisping properly.
When the cheese melts and just begins to turn light golden around the edges, crack an egg over top. Try to keep the yolk intact and at the center of the circle. Sprinkle with a tablespoon more of cheese, and a bit of chopped jalapeno, if desired.
Cover with a lid and cook until the whites have set, about 2-3 minutes, or to your desired doneness.
Season with salt and pepper.
Using a spatula, carefully transfer the frico egg to the U-shaped foil. Slide the egg inside of the foil to mold.
After a few minutes, remove the egg from the mold and plate.
Repeat until all of the egg shells have been created.
Fill the shells with leftovers or filling of choice, and top with diced avocado, remaining jalapeno, salsa, and cilantro.