Cook: Frittata

My neighbor, Cecilia has an espresso machine and makes the most wonderful iced coffees, and I wanted her to make me one with orgeat or vanilla syrup.              

In turn, I made a frittata. I’d been looking at recipes. The ratios seem to be 6 eggs to 1/4 cup heavy cream or milk or half-and-half, 2 cups meat and vegetables and 1 cup cheese.                            

I’d decided on a south of the border flavor profile, In addition to the breakfast sausage, I chopped and added zucchini, mild jalapeños, red bell pepper—which I seasoned with cayenne and paprika and a bit of dried oregano as well as salt—to sauté in my cast iron into which to pour the custard.                             

               

On top of the filling and custard I added the cut-up (I only had sliced) pepper Jack cheese and then popped it into a 400 degree oven for 8 to 12 minutes.        

      

I also made a Mexican-style crema withsour cream, chipotle peppers in adobo sauce, lime zest, lime juice and a bit of chopped cilantro. And then I felt compelled to make a pico de Gallo for another garnish.                                    

And because I also had cheddar beer bread from chili the other night, I decided to slice and toast it. Quick breads are sort of like biscuits anyway right? But I buttered the bread/biscuits before popping them into the oven alongside the frittata.                                     

And then it was presentation time.      

And that’s how I made frittata with the ingredients I had on hand. The frittata was jiggly and raw in the middle, and so I let it unfortunately cook for another 10 minutes (which should have only been another 3 to 5 minutes) while making the crema and salsa. But neighbors declared it delicious and ate it.