Vegetable and Bacon Frittata

If raiding your fridge and bringing a meal together easily is your kind of thing, then a frittata is just what the home chef ordered.  I’ve always appreciated the easy touch and elegant finish that goes into making this Italian variation on an omelette.  

And while deciding what to make this past Sunday—that would match the ingredients I had on had (yes, I raided my fridge for this) and also yield a healthy, delectable bite—a frittata seemed to be the perfect fit.  Reminiscent of a crust-less quiche (or mini quiches), it is adaptable to whatever you want to toss into the skillet.

From a prep perspective, I cooked my turkey bacon and sautéed my vegetables before pouring in my cheese and egg mixture.  From there it was off to the oven to bake and set-up into a beautiful, golden finish.  And whether you’re indulging for breakfast, brunch, or anytime, it’s a superb dish to serve when feeding a crowd or a party of one.  Bonus? If you find yourself with leftovers, the individual slices make for the best ready-made breakfast in the days that follow.  

So now that I’ve hopefully piqued your desire to bring this dish to life (or a variation matching what you have on hand), let’s get on with what’s most important….

Happy Eating!

Vegetable and Bacon Frittata

Ingredients:

9 large eggs

3 scallions

1 sweet bell pepper

1 Chile pepper

5-6 strips of turkey bacon (cooked)

1 tbs. Olive oil

4 oz. Shredded cheese

1/4 cup milk

Cherry tomatoes, halved

A bunch (a couple of handfuls or so) of raw kale greens

Italian parsley, finely chopped

Parmigiano Reggiano

Kosher salt and freshly ground black pepper, to taste

Method:

Preheat oven to 400 degrees F.

Whisk together eggs, milk, cheese, salt and pepper in a large bowl.  Set aside.

Add oil to an oven-safe skillet and heat over medium-high heat (cast iron recommended, if pre-seasoned or enameled). Add in scallions, bell pepper, and Chile pepper and sauté until softened, about 2-3 minutes.  Add in the cherry tomatoes, kale and bacon and continue sautéing for another 2-3 minutes.  Pour in the egg mixture and place skillet in the pre-heated oven.

Bake for 18-20 minutes or until the top is set and golden-ish in color.  Remove from the oven (remember to use oven mitts!) and garnish with parsley and grated Parmigiano Reggiano. Serve and enjoy!

Creole Jambalaya

When you’ve relished a dish since what seems like forever, having it “at the ready” in your kitchen is a treat worth celebrating—and sharing.  Cue my beloved Jambalaya that recently made its (long overdue) debut in my cooking chronicles. 

 

As a devoted foodie and home cook, I inevitably find myself recreating favorite dishes from my dining out forays.  From Lemon Thyme Bars, to Warm Goat Cheese Salad, to Roasted Branzino, and more, it keeps the memories--and good eats--deliciously alive.  Yet, somehow, Jambalaya never made the cut—until a couple of weekends ago, when I reserved a sun-kissed Sunday afternoon to keep the tradition going.  And considering the ease with which it came together, I’m banking that it'll be in rotation going forward. 

As someone who’s all about a bit of kick and spice in my dishes, Jambalaya has always delivered on this front.  Reminiscent of another favorite dish, Paella, it’s like a spicier Cajun or Creole cousin that hails from Louisiana cuisine.  And speaking of Cajun and Creole, I decided to make the tomato-based Creole version this time around.  Hearty spices, Andouille sausage, chicken and shrimp, rice, tomatoes (and tomato paste), aromatics, and other flavorings, made for a one-pot wonder that you can bring together within an hour.

If all of that speaks to you as it does to me, then you want this recipe in your repertoire.  Pair with a salad and some crusty bread (or not) for a well-rounded, delicious meal.  From the very first fork-full, I was reminded why it's been a favorite for so long and always induces...

Happy Eating!

Creole Jambalaya

Ingredients:

1 lb. Andouille sausage, sliced into rounds

1 lb. fresh or frozen shrimp

1 lb. skinless, boneless chicken breast, cut into chunks

1 1/2 cups long grain rice

1 can 14 oz. diced tomatoes

1 tablespoon tomato paste

1 onion, diced

2 bell peppers (I used green and red), diced

3 cloves of garlic, minced

2 tablespoons Cajun seasoning

½ teaspoon ground black pepper

1 teaspoon each of salt, dried thyme, oregano and hot sauce of choice

½ teaspoon of Cayenne (use less if desired)

2 teaspoons Worcestershire sauce

2 tablespoons olive or canola oil

3 cups chicken broth

Scallions and fresh parsley, chopped, to garnish

Cook’s note: Celery is traditionally included, however I didn’t have any on hand, so be sure to add if desired.

 

Method:

In a large dutch oven or pot, heat a tablespoon of oil over medium-high heat.  Season the sausage and chicken with 1 tablespoon of the Cajun seasoning.

 

Brown the sausage in the oil; remove and drain using a slotted spoon and set aside.  Add the remaining tablespoon of oil to the pot and cook the chicken until lightly browned.  Similarly remove, drain and set aside.

 

Sauté the onion and bell pepper until softened.  Add the garlic and cook for an additional 30 seconds to a minute.  Stir in the tomatoes and tomato paste and season with the salt, pepper, herbs, spices, Worcestershire and remaining tablespoon of Cajun seasoning. Cook for five minutes, stirring occasionally.

 

Add in the rice and chicken broth and bring the mixture to a boil, then reduce the heat to medium-low.  Cover and simmer for 20-25 minutes, until the liquid is absorbed and the rice is cooked fully, stirring occasionally.

 

Add the shrimp to the mixture, stir in gently and cover the pot with a lid. Allow to simmer, stirring occasionally, until the shrimp are cooked through (about 5-6 minutes, or slightly longer, if frozen) and pink in color, indicating doneness.

 

Taste and adjust seasonings, as needed, then remove from heat.  Serve with garnish of scallions and parsley—and enjoy!

 

Recipe adapted from Cafe Delites