PIMENTO CHEESE FRITTATA
The South likes to claim pimento cheese as its own, but its origins can actually be traced back to New York, the home of cream cheese, which makes up the spread's foundation. Cheddar and mayonnaise were later additions. This frittata is a hodgepodge of creamy and spicy, celebrating the flavors and textures of pimento cheese. The fresh herbs add vibrance, and the sharp Cheddar can stand up to the spiciness of the various peppers. The chunks of cream cheese add velvety bits to each bite.
Provided by Vallery Lomas
Categories breakfast, brunch, dips and spreads, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Place the cream cheese pieces in the freezer.
- In a medium bowl, whisk together the eggs, cream, salt, red-pepper flakes and black pepper until combined.
- Add the olive oil, onion, bell pepper, garlic and jalapeño to a 10-inch cast-iron skillet and sauté over medium heat until softened, about 8 minutes. Stir in the pimiento peppers, reserving their liquid. Turn off the heat. Add the reserved pimiento liquid (about ⅓ cup) to the eggs and whisk to combine.
- Spread the cooked vegetables in an even layer in the skillet. Sprinkle the Cheddar, chives and chilled cream cheese over the vegetables. Pour the egg mixture on top.
- Bake until the eggs are set, 13 to 15 minutes. Remove from the oven, and let cool slightly before serving warm or at room temperature.
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Henrietta Ajirioghene
[email protected]I'm not sure what I did wrong, but my frittata didn't turn out very well. It was too dry and the vegetables were mushy.
Ayyan Faisal
[email protected]This frittata is a great way to use up leftover vegetables and cheese. It's also a great make-ahead breakfast or brunch option.
Govinda Dhakal
[email protected]I would definitely make this frittata again. It's a great recipe for a quick and easy breakfast or brunch.
Bearded Zaddy
[email protected]I followed the recipe exactly and my frittata turned out perfectly. It was so fluffy and flavorful.
Ramesh shah
[email protected]This frittata was a little bland for my taste, but it was still a good recipe.
Dr Aminullah Nangrahari
[email protected]I've made this frittata several times and it always turns out great. It's a great way to use up leftover vegetables.
Kev Aleck
[email protected]This is my new favorite frittata recipe! It's so easy to make and it's always a crowd-pleaser.
Sandile Star
[email protected]I'm not a huge fan of pimento cheese, but I really enjoyed this frittata. The flavors were well-balanced and the texture was perfect.
Asilbek Nazli
[email protected]I made this frittata for brunch and it was perfect! It was easy to make and everyone loved it.
Alham Gaming
[email protected]This frittata was a hit with my family! The pimento cheese added a delicious and creamy flavor, and the vegetables gave it a nice crunch.