Do I have to be an adult? Can’t I just lie on my bed and be hand-fed Disneyland churros for the rest of my life?
COOKING TIME WITH LA PRINCESITA (MY GREAT AUNT CALLS ME THAT, SO DEAL WITH IT):
Hello, folks. I made a frittata for brunch this morning based in part on this little beauty by Alton Brown. If you watch the episode where he makes one (and it can be viewed here), he says that frittatas are great flavor vessels. That means, you can put pretty much anything in it and it won’t throw off the recipe.
I decided to not go for the Americana style he did it and instead went Mexican style, utilizing the flavors of huevos rancheros instead to create an easy, quick substitute for the real thing.
So sit down and take notes, here it is:
Huevos Rancheros Frittata
- 6 eggs
- 1 tbs of butter, at room temperature
- 1 small tomato (Roma is probably best for its size. It is also commonly used in tomato sauces, making it an idea substitute for the red sauce in huevos rancheros), diced
- 1 jalapeño or serrano chile, diced
- A handful of yellow onion, diced
- 1 spicy sausage, cooked (I used spicy chicken sausage, but chorizo works well)
- A handful of “Mexican” cheese mix (store bought is fine. If grating your own, use monterrey jack and cheddar)
- A sprinkling of black pepper
- Preheat your oven to 325 degrees and begin heating a medium-sized, nonstick pan on high.
- In a large bowl, crack the six eggs. Whisk with a fork to combine. Add in the sprinkling of pepper and the cheese and whisk until thoroughly integrated. Set aside.
- When the pan is hot enough, add your butter and allow it to melt. Tilt the pan for even coating and to prevent burning.
- Add the chopped tomatoes and chiles together.
- When the tomatoes just start to wither and slightly give way to touch, add the onions. Be careful not to overcook tomatoes, as it will be runny and flavorless.
- When you start smelling the onion coming together with all the flavors, quickly add the sausage and allow it to heat up for no more than a few minutes. At this time, you may see some char on the chiles. That’s OK. Char is great for flavor when it comes to chiles. If you see serious burning, turn down the heat.
- When the fillings are ready, dump the egg mixture over them, making sure to coat all ingredients evenly. Lightly whisk the center of the mixture with a fork to evenly disperse fillings and eggs. DO NOT get rough with the eggs or else you’ll just make a scramble. Leave the edges alone. They need to brown and solidify.
- When the edges begin to firm up, gently loosen them from the pan. Swirl the pan, allowing excess egg from the middle of the frittata to spill over the “crust.”
- When the center of the frittata looks like it’s just starting to firm, pop the pan into the oven and leave it there for about 10 minutes. Check on it around the five minute mark to make sure it’s browning evenly and not burning.
- When it’s done, pull out of the oven and let it slide out onto a serving plate. If you buttered it well and it’s truly a nonstick pan, it should slide right out with little coercion. Slice into 6-8 slices and serve with a dollop of sour cream. Avocado slices and/or beans are also great sides.
When you’re about to get your period, do you ever start silently making hostage negotiations with your own body? Like, “If you calm down and don’t hurt anything, I’ll buy a large order of fries at McDonalds when you get here.”
Salmon and avocado donburi at Sushi Yasaka in NYC.
Photo by: paperdemons.tumblr.com
Have you ever been so lost and confused about where your life is going or just feel so out-of-it that all you wanted to do was bury your face in food? Like literally just put your face in it and eat it? Like a horse?
When a Californian moves to NYC…