Author Notes
As we were getting ready to leave our country manor last week to play in a duplicate bridge tournament in Silicon Valley, we checked out the remaining tidbits of food in the frig to see what we could create. We came up with 6 remaining eggs, some turkey pastrami, a few green onions, some sharp cheddar, two tomatoes straight from the vine in our garden, and a jalapeno. This cried out to us...FRITTATA! So we added our signature red pepper flakes and Tom cooked it in a cast iron skillet. When the bottom and middle were done, about 8 minutes, we put it under the broiler until the top was cooked and the cheese got a little brown. It was fabulous! —Tom and Anita Morgan
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Ingredients
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6
eggs (preferably organic pasture raised)
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4
slices of turkey pastrami
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2
green onions, chopped
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1 cup
cheddar cheese (we prefer extra sharp)
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2
tomatoes (home grown)
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1
jalapeno pepper
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1 splash
of milk
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1 pinch
red pepper flakes
Directions
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Crack the eggs and add a splash of milk then stir with a wire whisk.
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Chop the green onions, turkey pastrami and jalapeno and add to the egg mixture. Season with red pepper flakes, salt and pepper.
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Grate the cheddar (or you can buy cheese already grated) and cut the tomatoes into slices. Add 3/4 cup of the grated cheese to the egg mixture.
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Heat the skillet over medium heat and add some olive oil. When hot, add the eggs and cook for about 8 minutes until the bottom and middle are cooked. Add the sliced tomatoes and remaining grated cheddar.
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Then transfer the pot to the oven and put under the broiler until the top turns golden brown. (about 2-4 minutes) Watch it carefully so it doesn't burn. Serve on heated plates with a piece of your favorite bread, toasted.
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