Eating Normal
  • Home
  • Support Us
  • Recipes
  • Restaurant Reviews
  • Writing
  • Cookbook of the Month
  • Archive

Pepperoncini and Prosciutto Frittata

3/26/2019

0 Comments

 
Picture
AKA the Double P

This is my promise to you. I’m never going to front load you with a bullshit story about sitting down at a perfectly set table with a perfect family reception to a perfect dish. This is a recipe. Here’s your recipe.

Ingredients
  • 10 eggs
  • ¾ cup Shredded parmesan cheese
  • ¼ cup heavy cream
  • Sea salt, ground pepper
  • 1 tbs partially dried basil (or 1 cup fresh)
  • 2 pepperoncinis, finely chopped, destemmed
  • Splash of pepperoncini brine
  • 5 slices of proscuitto, torn by hand or cut into thin horizontal strips
  • 2 tbs butter

  1. Preheat the oven to 400 degrees. Preheat an ovenproof skillet or a cast iron on medium heat while you bring together your egg mixture.
  2. Whisk together your eggs, parmesan, and heavy cream. Once this is done, begin adding your other ingredients. Do not pat dry the pepperoncinis you add to the mixture. The brine is good. If you are afraid of the heat, feel free to deseed the pepperoncinis when you remove the stem. Once the basil, pepperoncinis, and proscuitto are added, carefully fold into the mixture. This is where you season.
  3. Melt 2 tbs of butter into your skillet. Once it is melted, pour your mixture in slowly. Use a spatula to evenly distribute your ingredients in the egg mixture. Allow to cook on medium heat for 2-3 minutes in order to reinforce your bottom layer crust.
  4. Turn off the heat on your stove and carefully place your skillet into your preheated oven. Allow to cook for 15-20 minutes. The center of your frittata should look slightly risen with minimal wobble.
  5. Remove from the oven and flip your frittata out onto a plate. You can serve crust side up if you like, but I prefer the look of the topside. You can use another plate or a cutting board to flip your frittata over from your plate if you want the topside. Allow to cool for a few minutes before serving.

​

Tips:
  • There are a fair amount of cured and pickled products in this frittata. If you are concerned about salt, hold yourself back when you season the mixture at the end. ‘
  • Frittatas are highly versatile breakfast dishes. If the Double P isn’t for you, try using whatever strikes your fancy with the same egg to liquid ratios. They’re a fun dish to experiment with, and I haven’t had an experiment that my husband and I did not finish. The Double P Frittata is one of those many experiments.
  • I like to eat my frittata with a dollop of sour cream on the top. You can garnish with fresh tomatoes or even some arugula for a peppery bite if you feel like its missing something
0 Comments



Leave a Reply.

    The Mission

    An idea born in Normal, Illinois, Eating Normal hopes to chronicle the eating Experiences of a Red bird.

    Pledge monthly to our patreon!

    Or, you know, support the mission with caffeine! Buy me a coffee through Ko-Fi. 

    Archives

    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    February 2018
    January 2018
    December 2017
    April 2017
    October 2016
    September 2016
    August 2016

    Categories

    All
    Baltimore
    Bread
    Burlington
    CBOM
    CBOM 2018
    CBOM 2019
    CBOM 2020
    Cbomapril
    CBOM:June
    CBOM:May
    CBOM:September
    COOK90 2020
    Cookbooks
    COVID19
    Cruise
    DC
    DE
    Delaware
    Farmer's Market 2018
    Farmer's Market 2019
    Food Media Series
    Food Waste
    Guest Post
    Holidays
    Ia
    IL
    MD
    Misc
    NaNoWriMo
    Ohio
    PA
    Recipe-lab
    Recipes
    Retro
    Technique-tuesday
    Updates
    WI

    RSS Feed

Proudly powered by Weebly
  • Home
  • Support Us
  • Recipes
  • Restaurant Reviews
  • Writing
  • Cookbook of the Month
  • Archive