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.

3 comments:

  1. Yaasss...I want these in my life, but minus the meats/poultry...My stomach is growling and I'm too lazy in this northeast heatwave to cook or even press the buttons on the microwave. If you could Fed Ex, I'd be just fine.

    ReplyDelete
    Replies
    1. I may need to take orders. This could be a lucrative enterprise. And I can do a nice spinach and mushroom frittata for you!

      Delete
  2. I have only made tarts with chese spinach and broccoli. I think I will experiment with some chicken and potatoes. Your pictures came out great.

    ReplyDelete

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