Hey there, Jess here! Do you have a favorite type of recipe to learn? You might enjoy baking more than cooking dinner, breakfast might be your specialty or maybe you love to experiment with ice cream. My favorite type of recipe to learn is what I call a method recipe. These recipes are the most versatile you can have in your arsenal. Why? Well, they aren't so much a scientific theory as they are a single formula waiting for you to plug in the variables. Once you learn the formula, or the method, you can throw in anything your heart desires and come out on the other end with a very desirable product.
The Frittata Formula: eggs+added protein of choice+cheese+veggies+extra flavor punch. Depending on your mood, you can either make a frittata with carefully planned ingredients from the store, or you can toss in whatever is left in the bottom of your fridge.
This method has been a major lesson in Flavor University for me. The most important component in taking the frittata to the next level is really the last one, that extra flavor punch. I've seen crazy combinations like a frittata with spaghetti and even a gourmet combination of red onions and goat cheese. Can you imagine a dish that can be completely safe or entirely fancy, all in the same amount of time and work? Well, get out your pen and paper, because you've found it!
This week I made an Burque Turkey Green Chile Frittata. This super simple flavor combination is one that is used on a sandwich, called the Albuquerque Turkey in restaurants across New Mexico. I think they think the rhyming thing is clever, and so do I. Turkey and green chile are the mainstay components in this theme, and they fill the roles of added protein of choice and extra flavor punch in your formula. The chopped, frozen green chile, once again, was my go-to for this recipe. It is so easy to defrost and toss it into the mix. No need for chopping and accidentally rubbing my eyes in an effort toward death.
For this recipe, I chose to add a little bit of cumin and garlic powder. These are both flavors that really complement the green chile, our star. It is possible to make a frittata without cheese if you so desire (I've done it before). However, it is a little more difficult to achieve that bubbly-brown look on top if you omit that ingredient from the formula. This time I went for Monterrey jack cheese because of its mild flavor as to not distract from our central ingredients.
The actual cooking process of a frittata fits into an easy-to-remember equation as well. SAUTE, SET, SCORCH. Scorch may not be a technical cooking term, but I was not about to say saute, set, broil. That is just a disappointment when it comes to alliteration, so I had to alter it just a bit (English-Nerd-Alert). The last step, the scorching (broiling), is extremely essential in order to achieve the fluffy inside and bubbly exterior that makes the appearance of a frittata SO fancy. I promise I will only rave about the necessity of making frittatas for a little bit longer. This is one of my favorite things to make on a Sunday night in order to get ready for the week ahead.
There are not many things I hate more than a Monday morning. It changes the game when you don't have to worry about making breakfast. Having this dish ready-to-go in the fridge this week each morning made me feel like an over-achiever rockstar. I felt like an over-achiever since it was already made. I felt like a rockstar because, green chile in the morning? How extravagant and spicy!