Sunday, October 16, 2011

Jalapeño Frittata

My jalapeño crop is growing like crazy this year and what better way to use up a bunch than to a make a nourishing and filling frittata. Perfect for breakfast and a good dinner too. I know 12 peppers sounds crazy, but when they are baked with eggs and cheese, the heat is not unbearable. This is an easy frittata to make because you cook it in the oven and don't have to worry about flipping it onto a plate from the frying pan. Stress free. I do so love my cast iron skillet and consider it an essential cookery item for a well stocked kitchen. Now, if only I could find more room for all my staple food stuff and cookery.

Fall is setting in, and I don't like it one bit, especially considering there has been nothing but days and days of constant rain and high winds here in Ontario. I much prefer warm sunshine and fresh air without having to bundle up. Let us hope winter holds off for a good few months at least, or maybe "global warming" or "climate change" will fix the problem of all the snow we get here in Ontario. I suppose more cooking will be going on to warm me up.

Jalapeño Frittata

2 tablespoons olive oil
1 cup grape tomatoes
1 onion, sliced
1 tablespoon fresh basil leaves, torn
8 large eggs
12 fresh jalapeño peppers, seeded and sliced into rounds
1 1/2 cups extra old grated Cheddar cheese

Heat a large wok over medium heat. When hot, add 1 tablespoon of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the grape tomatoes and stir for just 30 seconds or so to blister the skins. Remove with a slotted spoon and set aside.

Add the onions to the hot oil and sauté for 5 minutes until soft. Toss in the basil, stir quickly, and remove the pan from heat.

Break the eggs into a large bowl and beat well with a whisk. Add the grape tomatoes, onions, basil, jalapeños, and 1 cup of the grated Cheddar cheese. Mix until combined.

Preheat an oven to 350°. Meanwhile, heat a 10-inch cast-iron skillet or oven-safe frying pan with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set.

Transfer the frying pan to the preheated oven and bake for 15-20 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Remove the frittata from the oven, sprinkle the last 1/4 cup of Cheddar cheese over the top, and return the pan under the broiler for another couple of minutes until the cheese is bubbling and the top is nicely browned.

Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot. Serves 4-6.

Wrap any leftovers in aluminum foil and reheat later at 350° for 12-15 minutes.

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