Wednesday, October 24, 2007

Spicy Italian Frittata

If you have eggs and a cast iron skillet, you can make a frittata (pronounced "fri-taaa-taa") and it's a lot easier, for me anyway, than an omelet. This one is spicy, great paired with a salad and bread for a meal or just a hearty breakfast with friends.

If you like Italian food, especially pizza, you will like this Frittata.

  • 12 large eggs
  • 4 tablespoons heavy cream
  • 2 cups shredded Italian style cheese blend
  • 1/4 cup Parmesan cheese
  • 1 and 1/2  teaspoons salt
  • 1 teaspoon fresh gound pepper
  • 1/4 cup olive oil
  • 1 medium sweet onion, roughly chopped
  • 4 cloves garlic,roasted and  finely chopped
  • 3-4 small red potatoes, cut into big chunks
  • 1/4 cup oil packed chopped sun dried tomatoes - drained
  • 1/4 cup chopped pepperoncini salad peppers, drained
  • about 3/4 of a 3.5 ounce package pepperoni, chopped
  • 1 heaping teaspoon Italian seasoning
  • 1/4 cup chopped fresh basil or 1/2 tsp dried.
  • 1/8 tsp cayenne pepper (if you want it milder, just a pinch will work)
Heat oven to 300 degrees, have a rack in place so that you can broil the frittata briefly when cooked.

Whisk eggs, cream, 1 cup of the cheese Italian style cheese, salt, pepper and Italian seasoning in a bowl and set aside. Heat oil in a large, cast iron skillet over medium-high heat. When it shimmers, add onion and garlic and season with salt and freshly ground black pepper.Cook, stirring occasionally, until tender, about 4 minutes.

Add potato and cook, stirring occasionally, until edges become tender, about 4 minutes. Add drained Pepperoncini salad peppers and drained dried tomatoes and cook another 5 -6 minutes, until softened.  Add pepperoni, chopped basil and cayenne pepper, stirring to incorporate and making sure veggie mixture is distributed evenly across bottom of pan, stirring frequently so potatoes and garlic don't burn.

Lower the heat in the pan just slightly (a bit less than medium high) so that the eggs don't cook TOO quickly when they are added. (This is especially important if you have an old gas stove. You may even want to take the pan totally off the heat for a couple of minutes.) Pour the egg mixture over the vegetable mixture, tilting the pan to make sure the mixture covers the veggies evenly and reduce heat to medium. Cook until eggs are set around the outer inch of the pan, about 10 minutes Sprinkle remaining 1 cup Italian cheese evenly over the frittata and bake at 300F for 20 minutes, until the middle is fairly solid (To tell if it's close to done, cut a small slit in the center, if egg runs into it, give it another minute or two.)  Sprinkle with Parmesan and  place under the broiler until the cheese is browning up and the frittata is puffy, about 2 minutes.  Serve with toasted Rustic Italian bread.

Stay warm! - Brigid

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