I’m a pretty lucky gal – my husband loves to cook and is pretty good at it. He also tends to cook sans recipe and just seems to know what flavors are going to go together well (most of the time). Weekends are awesome because when he gets up he usually heads straight to the kitchen to whip up something interesting (more so than my standard sunny-side up fried eggs.. or eggs over medium.. or scrambled eggs – I think you’re getting the idea) unless we decide to go to brunch.
This morning he decided on a frittata – which humorously enough he got the idea from a movie that he swore he wouldn’t want to watch but then enjoyed: Morning Glory. Long story short if you haven’t seen the movie, Harrison Ford plays a grumpy anchor to Rachel McAdams newly hired television producer. At one point she goes back to his apartment to make sure he shows up for work the next day and he makes her a frittata. Abe was intrigued by this crust-less quiche and decided to make one for himself. He liked the results so much they entered our regular breakfast rotation.
Alright, alright enough with the back story and on to the recipe! We do not recommend using a non-stick pan for this recipe. Use stainless steel or cast iron, and make sure it is okay to put in the oven first.
Southwest Sunday Frittata
- 1/2 red onion, diced
- 1 strip thick cut bacon, diced
- 1/2 jalapeño, de-seeded and pitted, diced
- 2 tbsp fresh ground black pepper
- 1 tbsp olive oil
- 2 medium tomatoes, diced
- 1 lime, juiced
- 2 tbsp Adobo seasoning
- 2 tbsp blackening seasoning
- 1 cup Queso Fresco, crumbled (can replace w/Feta if cannot find but it will be a stronger, saltier flavor so adjust salt and leave out the lime)
- 8 large eggs
- 1/4 cup heavy cream
- 1 tsp sea salt & fresh ground pepper (or to taste)
- Mexican Blend shredded cheese to top
- Preheat the oven to 375F.
- Saute the onion, bacon, jalapeño and black pepper in the olive oil on medium heat until onions are translucent and bacon is browned.
- While onions are sauteing, beat the eggs and cream with salt and pepper. Set it aside.
- Add the diced tomatoes and lime juice to the pan. Add both seasoning powders and stir to combine. Keep it moving around in the pan until liquid reduces to approximately half (err on the side of drier or your final product will be floppy).
- Add the queso fresco and eggs to the pan and stir to evenly distribute. Turn off the burner and continue to stir for 2-3 minutes. Residual heat will continue to cook the eggs, but you don’t want the bottom to set up before the top (hence the stirring).
- Move whole pan to the oven, and allow it to cook for about 15 minutes. At around 10 minutes of cooking time, open the oven and give the pan a jiggle (use an oven mitt!) and check to see if the eggs jiggle back (like a liquid) or if they are stiffer (like a fluffy omelet). If they aren’t stiff yet let them cook another 2 minutes before checking again. Keep testing until the tops are set – but NOT hard or brown. Remove from the oven.
- Sprinkle with the shredded cheese and let rest for 2-3 minutes before serving.
Now it is only fair to point out that that delicious bacon was cooked for about 25 minutes in the oven (375; on a rack over a baking pan) and flipped half-way. He started that before the veggies were sauteed and it finished up about halfway through the cooking process. You can also cook the bacon on a george foreman or in a pan on the stove top. Remember to put the bacon on the cooking surface while the pan is still cold – this keeps the bacon from curling up as much.
We purchased our bacon from Whole Foods – applewood smoked. This stuff is the bomb. No nitrates or nitrites, no hormones or antibiotics – it’s a little more expensive but TRUST me you can taste the difference. It’s also a really thick sliced bacon, so you cook it longer than the thinner stuff to get a crispy finish. It is totally worth the wait though.
Oh AND that coffee you see in the photos… that’s no ordinary coffee. I’m not sure how but I somehow ended up following this super coffee guru on Twitter a while ago, and recently he mentioned coffee so good you didn’t need to put anything in it. Naturally I wanted to know what this mystical brew was – so I asked him! He pointed me towards Kaldi’s Coffee Panama Lerida Estate which we brewed at a 17.42:1 ratio (51 grams coffee: 888 mL of water) based on the article “how to make perfect coffee” that Abe sent me a few days ago. Jason (coffee guru) was correct – this coffee needed no sugar or cream to make it delicious. I could, and did, drink that stuff straight up black. Do yourself a favor and snag a bag. You can thank me later.