Bev found a recipe for Emeril’s Farmers’ Market Frittata in the newspaper the other day and decided to whip it up for breakfast. But remember she’s a cook and not just a recipe follower like me so when I asked her if she followed the recipe she replied yes then proceeded to tell me the 6 changes she’d made to adapt to what she had on hand.
I don’t know what the original tasted like but this was delicious and with the chorizo it could be made southwestern by subbing cilantro for the basil and oregano.
Adapted from Emeril Lagasse
3 tablespoons heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons butter
1 cup thinly sliced onions
1 cup diced green, red or orange bell peppers, or a mix
1 ear roasted corn kernels (left from another meal)
2 ½ links of chorizo, removed from casings and browned
1 clove minced garlic
½ cup diced seeded tomatoes
2 tablespoons chopped fresh herb mix of chives, basil, oregano
1 cup grated Swiss cheese (about 4 ounces)
1. Whisk eggs, cream, salt and pepper together in a medium bowl until combined.
2. Melt 2 tablespoons butter in a 10-inch ovenproof sauté pan over medium-high heat. Add onions and peppers and cook, stirring as need, until soft, 7 to 8 minutes. Add tomatoes and garlic and cook a few minutes, then add the corn and chorizo and cook until warmed.
3. Pour egg mixture over the mixture, top with grated cheese and herbs.
3. Pour egg mixture over the mixture, top with grated cheese and herbs.
4. Cover with a lid and cook over low heat until eggs are set.
5. When eggs are set put under broiler for a couple of minutes to lightly brown.
(As an alternate, after adding eggs, reduce heat to medium and cook, undisturbed, 3 minutes, or until the surface begins to bubble and the bottom starts to set. Immediately place pan in oven and broil until golden brown on top, 3 to 4 minutes.)
6. Remove pan from oven. Using a rubber spatula, loosen frittata from sides of pan. Tilt pan and gently slide frittata onto a platter. Serve hot or warm.
All photos can be enlarged by clicking on them.
Two years ago: Not Your Typical BBQ Meal
Larry
Sounds delicious Bev and Larry. I like frittatas because you can put almost anything in them and they turn out good. I don't think I've ever had one with corn. Bet it gave it a nice crunch.
ReplyDeletePersonally I like them served at room temperature too, sort of like a quiche.
Sam
My taste buds were savouring it all in my imagination as I read the ingredients. I'm with Sam - I find egg dishes like this taste better warm or room temp rather than piping hot.
ReplyDeleteHappy cooking and eating!
Frittat also my old favourite.Quick and a side sald fanatstic meal:)
ReplyDeleteGood lookin' family in your header photo. Good lookin' eggs in your breakfast. 'Nuff said.
ReplyDeleteCute story about Bev 'following' the recipe. The recipe sounds great - I've always had good luck with Emeril's recipes.
ReplyDeleteBev (Larry), I'm chuckling! It looks and sounds wonderful! and cilantro is my choice over oregano.
ReplyDeleteMy brother is arriving this evening for a visit, and I just made a couple fresh vegetable quiche, one to reheat tomorrow for breakfast and one to freeze. They keep nicely and warm-up the same. We took 2 on our trip to Montana along with some pre-grilled brats, and with some fresh tomatoes from the garden... Pete said he could eat that anytime.
You two have a great week.
Adapting the recipe to whats on hand is the great thing about fritattas. Your version looks delicious, Larry. Nice way to start the day.
ReplyDeleteChorizo and eggs work nice together in any configuration but this one looks extra good. I like your idea about adding in cilantro.
ReplyDeleteBeing such a huge fan of frittatas, this Emeril version sounds great and I agree, I'd sub cilantro for the basil to go with the chorizo better. Good tip! I'll have to add this to my frittata file!
ReplyDelete