Food Porn: Another Bodacious Frittata
Meaty, beaty, big and bouncy... well, maybe not so much, but when it comes to a quick and flavorful meal, frittatas are where it's at (barring food allergies, that is)! So, I'm running short on time last night. I returned home later than usual, had to mow the lawn, take in the garbage cans, mail, paper, chainsaw some wood that I want to burn over the weekend and get into the shower to wash the day off. It's 6:15 when all is said and done and we usually eat around this time. Stomachs in my house are growling like a cornered mountain lion - but of course, I had a plan (VIRGOS NEARLY ALWAYS DO!).
Before I went outside to mow, I took out seven lucky eggs from the fridge, then did all that stuff. Fast forward to post shower, I'm clean and happy because it's cooking time. My therapy, my time to create and refuel. Wanna know how I did it?
Wet Ingredients:
- 7 eggs, beaten
- 1/4 C Pecorino Reggiano (or similar)
- 1/4 cup fine chopped Parsley
- Some ground black pepper
- 1 or 2 tsp. Curry powder
- pinch of Cayenne pepper
Fried ingredients:
- 1/2 pound Asparagus cut in 1 inch pieces
- 8 oz. Chourizo sausage, diced
- 1 C fresh Tomato, diced
- 1 Tbsp Ghee
Topper:
- Cheddar cheese or similar
Method:
Place oven safe 11" fry pan on medium high heat and add Ghee. When pan is hot add Asparagus and stir fry for 1 1/2 minutes, then add Chorizo.
Stir fry for another 1 1/2 minutes and add tomato. Stir. Turn down heat to medium and turn broiler on high. Have a rack set to the center of your oven. Add egg mixture. Using a spatula or spoon, work the egg mixture in quickly. Turn heat to medium low and allow to cook until almost set on top.
Sprinkle cheese over the top and place under broiler with oven shut. Remove when top is lightly golden and bubbly. The eggs should be set all the way through.
Use a plastic knife to cut the Frittata into wedges and spatula to set on plates. Enjoy!
The whole frittata Food Porn process takes about 15 minutes from whipping to forking - because who wants to wait for that, AMIRITE? And there's just something about curry with eggs that hits a real pleasure zone. Even my Russian pal Jack Miovuvitch agrees! And it's not expensive so you won't be left arrears, spank you very much. When you find yourself needing a quickie, grab onto the idea of a Bodacious Frittata or even a pair of Frittatas! Head for Food Pornlandia, 1 if by land and 2 if by motorboat!
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Get some!
Looks ymmy! And am damn glad to see you here!
I've been focusing on my career lately. Thinking about changing jobs - I want to work at SpaceX in Cape Canaveral, but need some details first.
Sounds like a good move. What would you do there?
I'm thinking Launch support crew lead. I have 26 years experience of, pumps, plumbing, compressors, facilities maintenance, hydraulics, fabrication, electrical troubleshooting, motor wiring and I'm still not afraid to climb a tower in the rain. It's that I'm looking ahead 10 years and I don't want to be stuck trying to lift heavy ass compressor valves in awkward positions anymore. I'm about done swearing at inanimate objects, I should say.
I missed you too Trout.
Dear Friend T. Fargo: Looks good to me.
Thanks for sharing.
Peace, Blessings and Condiments Galore (Also the name of an Erotic Dancer).
Enoch.
Hah! I used habenero sauce on mine.
He's back with the good food
Rye-Tea-Ohhh!
Speaking of Rye... A 10-10-60 sourdough boule I made for my coworkers. 10% wheat, 10% rye 60% strong flour, 85% hydration.
All it needs now is some really good butter
I tried to make rolls out of rye flour once...they came out like hockey pucks
Rye doesn't bake well. It need very high hydration and doesn't bake like other flours.
I've made a lotta frittatas that were tasty, this sounds like a wonderful new recipe, thanks !
The curry makes this one, IMHO.