GastroDiary #2: Electric Boogaloo (Frittatas)
Spring quarter was kinda ‘bleh,’ so I didn’t really cook as much as I wanted to, but I did perfect my recipe for frittatas.
Back Story:
Lately, I’ve become a fan of ‘Entourage.’ I know, the dudes on the show seem like the douchiest douches to ever douche around Douchetown, but I think it’s funny and I appreciate the friendship between the characters. Anyways, those who watch the show know that Kevin Dillon’s character, Johnny Drama, is the unofficial cook of the group, and in a couple episodes he makes references to frittatas. Hence, I decided to make frittatas. Took me a couple of times to really dial the recipe down, but I think I’ve gotten it right.
Ingredients:
- olive oil
- 6 eggs, beaten
- 2 tsp. oregano
- 2 tsp. basil
- 1/2 tsp. rosemary
- 1/2 tsp. cayenne pepper
- 1/2 clove of garlic, chopped
- 1/2 onion, rough chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- black pepper
- parsley
- pork sausage (but any meat will do)
In a pan, I toasted the garlic in olive under medium-high heat. Then, I added the onion, then the sausage, then the bell peppers, and sauteed the mixture for about 5-8 minutes. I chose those ingredients to achieve the Italian tricolor effect. Setting that aside, I added a tad more olive oil to the same pan, and added the eggs, cooking under really low heat— and by “really low,” I mean almost non-existent. Then I added the meat and veggies, the basil, oregano, cayenne pepper, rosemary, and black pepper and let it cook for about 15 minutes. With the bottom of the egg cooked but the top still runny, I put it in the oven for 5 minutes at 350 degrees. Fortunately, with all of the oil used, the frittata easily slid off the pan (this was not the case in previous iterations of the dish). I finished the plating with a sprinkling of parsley and cut it into 8 sections.
Here it is:
I also made one with salted herring, and kept it real with another with corned beef, pictured here:
