Cast Iron Frittata

So I've made Frittata and posted on here about it before, however that was always done with just a skillet/saucepan. Now I used a cast iron skillet I've had around and I think it improved the flavor at least 10 fold.

Ingredients:
9 Eggs
1 Green Bell Pepper, finely diced
1 Poblano Pepper, finely diced
1 Yellow Onion, finely diced
1/3 stick Butter
1/4 cup Olive Oil
Paprika
Garlic Salt
Sea Salt
Ground Black Pepper
Gruyere Cheese
Monterey & Colby Jack Cheese

Alright, so first things first. Get your cast iron skillet ready. This took me quite awhile since I had not used it in a long time and it may have gotten a little rusty. So to clean this don't use soap. It causes headaches. I used Olive Oil and a paper towel to wipe it down until it was fixed. This takes awhile.

Once you have that done, cut up a stick of Butter to where 1/3 of it is in the cast iron skillet, along with some Olive Oil. At this point empty out your oven and turn it to 400 BAKE.

Now gather the rest of your ingredients.

First, dice your Onion up very finely. You can leave it chunky if you prefer that, but I like it finely diced so that's just what I did!

Second, dice up your Green Bell Pepper. I also diced up my Poblano Pepper after this but no picture since it looks pretty much the same just darker.

Turn on the burner your cast iron skillet is on, I set it at MEDIUM. Once it melts most of the Butter into the Olive Oil, dump your diced Onions in and move them around.

At this point I cracked the eggs into a mixing bowl and mixed them up together with a dash of Ground Black Pepper and Sea Salt.

Your Onions should be caramelized quite nicely by now.

Add in your diced Peppers.

Mix together and add a light dusting of Garlic Salt and Paprika.

Once the Peppers start to soften, turn off your burner. Add the Egg mixture to the skillet. Top it with however much cheese you want on top. I went crazy with it.

Into the oven it goes. Make sure to use an oven mitt or something similar since the cast iron skillet will burn you.

It takes about 10-20 minutes to cook properly. I like my eggs a little drier when I make Frittata so I left it in the oven for about 18 minutes. You can tell it is done by the edges of the Frittata mixture pulling away from the sides of the skillet.

Due to my large amount of cheese used, there was a large cheese bubble on top of my Frittata! Once it began to cool it went away, but still interesting to see.

I let it cool for about 5 minutes and then cut into pieces and served. Make sure to use a sharp object like a knife to edge around the Frittata, otherwise it might stick to the outside when you are trying to remove it for consumption. Enjoy.

Eggs in a Boat 2.0

Alright, so I have made this once before and decided a second attempt at it was warranted. This time I changed up the recipe a little bit as to include what I had on hand.

Ingredients:
1 loaf French Bread
Shredded Asiago, Gruyere, Quatro Fromaggio Cheese
Parmesan/Romano Cheese
7 Eggs
1/2 cup Scallions, sliced
1 Red Bell Pepper, diced
1 Orange Bell Pepper, diced
Italian Herb Mix
Ground Black Pepper
Sea Salt

I'll skip the normal get your ingredients together picture since we always do that. I'll just get to the good part...the ingredients ready to go pictures! Here's the egg mixture and diced up Bell Peppers and Scallions. Turn your oven to 400 degrees BAKE.

And the loaf of French Bread, where I have the center scooped out somewhat. Make sure not to breach the sides, as the egg mixture will drain out and cause trouble. I accidentally did this on one part so I wrapped it in tin foil. I think I'll do this every time from here on out.

Now I poured the eggs in first.

I added most of the diced Bell Peppers and Scallions. They sink in quite readily.

I topped that with a solid dusting of each cheese. I also added a pinch or two of the Sea Salt and Ground Black Pepper.

Topped with whatever is left over of the diced Bell Peppers and Scallions. Also, add in a few pinches of the Italian Herb Mix.

Now put it in the oven for about 10 minutes. I checked at 10 minutes and then decided to let it bake some more so the eggs were not as runny as the first time I made this. So another 15 minutes. Then I took it out and this is what it looked like.

After giving it a little bit to cool down, I took it out of the tin foil and cut it up to serve. Enjoy.

Chef's Original: Mixed up Breakfast

As some of you may know, I like to have my lunch and or breakfast for work cooked up the day before. This is generally done because I hate actually cooking right after I wake up since I know I'll probably burn and or cut myself. So I do it the night before. Tomorrow I needed a breakfast and this is the delicious result.

Ingredients:
1 lb White Button Mushrooms
7 XL Eggs
2 Green Bell Peppers
3 Anaheim Peppers
1 cup diced Scallions
Couscous (2 cups Couscous, 3 cups Water)
1.5 cup Pearl Barley
Salt
Ground Black Pepper
1/4 stick Butter
Lime Juice
Teriyaki Sauce
Soy Sauce
Olive Oil
Archer Farms Asian-Inspired Sweet Chile "wing sauce"
Italian Herb Mix
Shredded Asiago Cheese
Shredded Gruyere Cheese

Alright, I did do this kind of in stages. I began with starting my Couscous in my Rice Cooker. If you do not have one of these, I highly suggest picking one up! Once I got the Couscous going, I put the Pearl Barley in a small sauce pot with 4 cups of Water. I turned the heat to MEDIUM. I also diced up the Peppers and Mushrooms.

In a large saucepan I put in about 2/3 cup of Archer Farms Asian-Inspired Sweet Chile "wing sauce". To this I added 2 decent squeezes of the Lime Juice bottle, a good 1/4 cup or so worth of the Soy and Teriyaki Sauces. Turn the heat to MEDIUM.

Once this begins to boil, I threw in the diced Mushrooms. I moved them around to get some of the mixture on each one.

Now about 3 minutes later, I added in a dusting of Black Pepper and Sea Salt. Mix some more.

After about 2 more minutes, the Mushrooms should be done. Check by taste testing and make sure it's cooled when tasting. When done, place in a mixing bowl and put to the side.

I cleaned out the large saucepan and put it back on the stovetop where I left the burner at MEDIUM. It will sizzle with the water on the bottom. I threw in the diced Peppers and a good dollop of Olive Oil. Mix.

I then added some Sea Salt and Ground Black Pepper to the mix. I want to say a good dusting, maybe a dash less. Mix.

Once that's done, which should be about 3 minutes total, put in a mixing bowl.

Eggs time. I whisked the 7 Eggs together first. Using the same saucepan, cleaned out again, I put in the Butter. Once that was mostly melted, I added in the whisked Eggs.

Right away I added in the Scallions. I put in about a 1/4 cup's worth. I also added a good amount of both Cheeses listed above.

You should know how to cook eggs, so follow that plan. Look, they're done!

Now just plate how you want. I plated them differently. One way was with the Mushrooms and served on a Tortilla with a dash of Italian Herb Mix. The second way was on the Couscous.

Chef's Breakfast

I have had this recipe in my mind for a few days now and finally got around to cooking it after work today. Yes, after work means not at the allotted breakfast time period but more towards late lunch or early dinner. Does that make it BRINNER? I think so, but am not putting all my eggs in one basket on this one.

Ingredients:
2 Green Bell Peppers
1 Anaheim Pepper
1 lb White Button Mushrooms
10 Large Eggs
1/2 cup Frozen Peas
1/2 cup Ditalini Pasta
1/2 stick Butter
1/2 cup Olive Oil
Ground Black Pepper
Sea Salt
Paprika
Garlic Powder
Shredded Cheese
Italian Herb Mix
Tortilla's

I began this recipe by gathering my ingredients.

I put the Frozen Peas in some water and set them to cook while I sliced and diced. Pay attention to this since it should be boiling and done around the time you put the Eggs in the saucepan.

I then diced up the Peppers and slicing up the Mushrooms.

Now that all of that is done, I decided to cook all of this in 2 different ways. I did this because I am not the hugest fan of Mushrooms, I generally just cook them for other people or put them into mushroom soup.

First dish of them involves the Mushrooms and no Pasta. I put the Butter in the saucepan and set the heat to MEDIUM for it to melt. I also whisked 4 Eggs together in a mixing bowl.

Once melted, I added the 4 Eggs to the saucepan. I then added the spices, which was a quick dash of Ground Black Pepper, pinch of Sea Salt, dash of Paprika, and dash of Garlic Powder.

Then a good handful of the sliced Mushrooms went in.

On top of that I added the diced Peppers.

I then mixed it all together and threw in 2 spoonfuls of Peas. Mix.

Keep mixing it all around so it doesn't adhere too much to the saucepan. Once the mixture is no longer liquid and has some solidity to it, turn the heat off and serve.

This FIRST DISH was served on a Tortilla with a sprinkle of Italian Herb Mix topped with a pinch of Shredded Asiago Cheese.

The Second dish was very similar and I will spare you the long version of it. I had some Ditalini Pasta left over from the other day, so I spooned a good handful of it into the pot where I had the Peas. The water was still hot so it warmed the Pasta up quick. Throw some Olive Oil in the saucepan instead of Butter this time around.

After that, the same process was used without the Mushrooms. I also used 6 Eggs instead of 4. When the Peas go in, the Pasta goes as well.

I served this up on it's own plate. Really, I did that at first. But I sat down and thought this could be better. I remembered the Tortillas and decided that some Breakfast style Taco's were in order. So that is just what I did, complete with some Hot Sauce. Enjoy.