Well my weekend of fun and eggsperimentation continues. Though I miss my wife, there is something to be said for a committee of one deciding when and what to eat. It has allowed me to veer off in any old direction I want foodwise and eat when I want timewise. My mother gave me a dozen eggs yesterday that she wasnâ€™t going to be able use up in a week and I found a recipe in the BGE Cookbook for Spicy Spanish Frittata with Chorizo that would use up 10 of the eggs. Other than Manchego cheese and pimento, I had everything else on hand. I will let the pictures pick up from here.
The ingredients were: eggs, heavy cream, scallions, grilled chorizo, diced pimento, peas, pimenton (smoked Spanish paprika, Manchego cheese, Kosher salt and black pepper.
The diced chorizo is being sauteed.
The eggs, heavy cream, salt & pepper are combined in a medium stainless steel mixing bowl.
The liquids, salt & pepper have been whisked together.
The chorizo, peas, pimento, & scallions have all been added.
The last two items were the Manchego cheese which gets sprinkled with the smoked paprika.
The baking dish with the frittata is on the grill which has been outfitted with the platesetter and preheated to 400.
Thirty five minutes have passed and the frittata is light, fluffy and done. It will go back inside and rest for 10 minutes.
The frittata has rested for 10 minutes. Time to eat!!
The frittata recipe had the time/temperature down perfectly. The egg was moist, light and fluffy. It may seem contradictory but they were also very filling. Iâ€™m cancelling lunch today and will skip straight to a grilled pizza for supper.
The fillings were very tasty and I am already thinking of new fillings to try.