June 10, 2014

Cajun Frittata

Some people welcome friends into their arms with heartfelt hugs. I am not one of them. I will reciprocate hugs, preferably side ones, but I might be the world's most awkward hugger. It just doesn't say love to me.

Instead, when a friend is stressed, I want to love on her (or him) by preparing edible comfort. When big deal things happen in others' lives, I find myself crafting something tasty. That's how I roll.

And that is how I found myself toting frittata ingredients to an old white house in small town, Alabama.

Because, of course, when a bride requests you make a frittata on her wedding morning, you prechop onions, pepper and Conecuh sausage, you preshred you some Monterey jack cheese, and you throw your dishes and your eggs and your olive oil in a bag and take them with you.

And as you relish those moments leading up to the BIG moment, that only-happens-once time that is so precious when spent with close friends, you get those close ones well-nourished in a way that says "this is my hug." And also you put flowers in your hair.

You get bonus point if clearing-rain morning light streams into your kitchen for photo opps, even if the lighting in your steaming skillet shot isn't the greatest.


Cajun Frittata

Olive oil, to taste
1/2 large (or 1 small) sweet onion, chopped
1 bell pepper, chopped
8 oz. andouille sausage, cut into bite-sized peices
Chili powder, to taste
Paprika, to taste
Garlic powder, to taste
1/2 cup shredded Monterey jack cheese
9 eggs

Preheat broiler.

Warm olive oil in a large oven-proof skillet. Add onion through garlic powder, and saute until veggies and tender and sausage is cooked. Meanwhile, crack and beat your eggs. When veggies and meat are to desired doneness, sprinkle the cheese on top of them and then pour the eggs on top. Let the eggs start cooking, using a spatula to lift up the edges fairly often.

Once the bottom of the frittata appears that the eggs have cooked, place the skillet in the broiler. Cook for a few minutes or until the eggs have set on top and the edges are starting to barn.

Slide the frittata onto a plate and slice to serve.




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