Sunday, October 3, 2010

Shishito Chile and Cheese Frittata

Are you thinking, “Sheesh! Where am I going to find Shishitos?”
Then shush. Any fresh chile that meets your personal Scoville scale approval will work. No shishito!

The first thing I unpacked from my suitcase when I returned from New Mexico was a small bag of fresh Shishito chiles I had bought that morning at the Santa Fe Farmers' Market. Mild, yet screaming with flavor, Shishitos are right up my Scoville alley because I’m a wuss when it comes to packing heat. That’s why I unpacked Shishitos. If you don't want to make a trip to the Land of Enchantment for some Shishitos, you may be able to find them at a Japanese market.

While this is really more of a riff than a recipe, the important thing is the chile, cheese and egg combo. I sautéed the peppers first in a little olive oil and sea salt like they were doing here at the Santa Fe Farmers' Market, but you can use roasted chiles or even canned ones. Feel free to add onions, cilantro, tomatoes or any other compatible compadre, comprende? Like my simple sautéed squash blossoms, this frittata is for the slothfully inclined. Therefore, precise measurements are scoffed at. I mean, after a long day of sitting idly in front of a computer, why be Iron Chef when you can be Super Sloth? Save your testosterone-filled bravado for after you’ve downed a few Red Bull margaritas. That’ll be one bravura performance where the sloth is not welcomed. Olé!


A little olive oil

1/8 pound (a large handful) of Shishito peppers (I left them whole)

Handful of thinly sliced or grated Asiago, Fontina or Jack cheese (I used Asiago)

4 eggs, beaten

1 TBSP milk or soy milk (optional)

2 large cloves of roasted garlic, minced (only because I had some)

Salt, to taste

Pepper, to taste

Optional additions: sautéed onions, chopped tomatoes, cilantro

Preheat the oven to 375º F. In a small oven-proof skillet, lightly sauté the peppers in olive oil until some black charring appears. Crack some sea salt on them. Whisk eggs and milk, and pour over chiles. Let eggs firm up a little and add the garlic and cheese. When egg mixture has set on the bottom and starts to set on top, put in the oven for about 10-12 minutes until it's set. Remove from pan and cut into 4 servings.

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  1. Looks tasty. I'll use jalapenos from the garden mixed with some poblano as I like some heat. Now if I can just beg some fresh eggs from my friend Carmen down the road we are good to go. Thanks for sharing.

  2. This looks really delicious with the shishitos. I can't handle things too hot either so this would be perfect for me...I'd love to be able to find them here!

  3. Holy sheet! Peppers and cheese and eggs oh my...this sounds perfect with a big ol' pile of chopped tomatoes. Who needs nachos?

  4. You just cant go wrong with chile, egg and cheese. Really. Looks great! I could enjoy this frittata for breakfast, lunch or dinner. Great for brunches too :)

  5. I really must give the shishitos a try - although I prefer my chiles with a heavier punch. Eggs, chiles and cheese perfect for fancy stuff like quiche and fritattas and just as good in scrambled eggs for a quick taco. Nopales are also a nice addition.

  6. Wow, this looks delicious. And only has a few ingredients for that fast Saturday morning breakfast. Or come to think of it, I could eat it for dinner, too. Your photos make me want to grab a fork and dig right in. Peppers, yum.

  7. I am so making this for breakfast this weekend! I don't have any shishitos, but I have a whole plant full of habeneros and they are just begging to be made into a frittata!

  8. I need to be honest...chile anything is really not part of my menu...however, I can absolutely appreciate what you do with them ;o)
    Your frittata looks quite appetizing indeed.

    Ciao for now,

  9. This inspired me to throw my leftover (and fading fast) shishito peppers into my egg and kale scramble. Topped with fresh parmesan, it was delish.