Kitchen Porn: Cajun Chicken Frittata

My frittata essentials 

So I came back from vacation and hit a blogging slump and a life slump. It always happens. The high experienced over 3 weeks as a result of unbridled freedom and excitement, is shot from the heavens by the bullets of reality – early mornings, enslavement to the utilitarian laptop at your desk, dry phrases and jargon, meetings, daily routine, schedules. Yep. Reality bites. It is also not very exciting to write about. I guess I will have to turn to other things to keep this blog going.

In the first instance, a lot of my blog, whether I am at home or abroad, is about food. I love food - good food - and love both preparing it, and eating it - and as I said in my last entry, it is part of life, in how we interact, socialise, celebrate life's moments. Still, I am hardly a food blogger, so have no fear, photos of bags of flour will not take over the blog.

But...I did have a bit of foodie success today as I made my very first frittata ever! I had always wanted to try my hand at making one but just never did. But I was committed to making it happen this weekend, and so I marched to the supermarket yesterday to restock my cabinet and to get my fritatta essentials. I would do a cajun chicken frittata which would be breakfast this week.

I chopped some onions, grated some garlic, roasted a red pepper and then chopped it into strips, and stir fried it all in some EVOO, with a bit of black pepper and salt. I had also previously boiled and chopped a small potato and set that aside.

I used 6 large eggs, and added some milk, and whisked, following which I added my stir fried veggies and my potatoes, and my chopped chicken slices, and blended all the ingredients together.

Finally, I added some red pepper flakes, some light cheddar cheese and some parsley. Into my well greased dish, I poured my gooey mixture and popped it into the oven for about 35-40 minutes.

And the results were great. I was planning to start on the stove top and then transfer to the oven, but was not sure whether my skillet was oven proof so went the oven method and I was very very pleased with the end product. I am now a frittata maker!!

I did put it under the broiler for a couple minutes and it was perfect after that.

I also used the baking time to make myself a nice pommerac chow. Pommerac, as we call it here, and also known as the Malay rose apple, is one of my fave fruits ever, and so when I FINALLY got a bag of these gems on Friday, a chow was in the cards. Simply cut up, add salt, pepper, grated garlic, chadon beni, and mix. Heaven.

Today was a good day in the kitchen, and you have not even seen my oven-baked chicken curry with roasted red peppers. Okay okay...here you go.

Time for a nap. All this kitchen madness has worn me out.

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