comscore This frittata boasts a creamy and spicy mix | Honolulu Star-Advertiser
Crave

This frittata boasts a creamy and spicy mix

  • NEW YORK TIMES PHOTO

Vallery Lomas celebrates the spicy-sharp flavors of pimento cheese by cooking it into a frittata. First, cream cheese pieces are tucked into the freezer so that, by the time they’re added to the pan and the eggs are poured over top and baked, you’re left with a little silkiness in each bite.

The South likes to claim pimento cheese as its own, but its origins can actually be traced back to New York, the home of cream cheese, which makes up the spread’s foundation. Cheddar and mayonnaise were later additions. This frittata is a hodgepodge of creamy and spicy, celebrating the flavors and textures of pimento cheese. The fresh herbs add vibrancy, and the sharp cheddar can stand up to the spiciness of the various peppers. The chunks of cream cheese add velvety bits to each bite.

Pimento Cheese Frittata

Ingredients:

• 2 ounces cold cream cheese, cut into 16 pieces

• 6 large eggs

• 1/4 cup heavy cream

• 1/2 teaspoon kosher salt

• 1/2 teaspoon red-pepper flakes

• 1/4 teaspoon black pepper

• 1 tablespoon extra-virgin olive oil

• 1/2 medium yellow onion, diced

• 1/2 medium bell pepper (preferably red), trimmed, seeded and diced

• 2 garlic cloves, minced

• 1 jalapeño, diced

• 1 (4-ounce) jar pimiento peppers, diced

• 1 cup shredded sharp cheddar

• 2 tablespoons finely chopped chives

Directions:

Heat oven to 400 degrees. Place the cream cheese pieces in the freezer.

In a medium bowl, whisk together the eggs, cream, salt, red-pepper flakes and black pepper until combined.

Add the olive oil, onion, bell pepper, garlic and jalapeño to a 10-inch cast-iron skillet and sauté over medium heat until softened, about 8 minutes.

Stir in the pimiento peppers, reserving their liquid. Turn off the heat.

Add the reserved pimiento liquid (about 1/3 cup) to the eggs and whisk to combine.

Spread the cooked vegetables in an even layer in the skillet. Sprinkle the cheddar, chives and chilled cream cheese over the vegetables. Pour the egg mixture on top.

Bake until the eggs are set, 13-15 minutes. Remove from the oven, and let cool slightly before serving warm or at room temperature.

Total time: 35 minutes, serves 4.

Comments (0)

By participating in online discussions you acknowledge that you have agreed to the Terms of Service. An insightful discussion of ideas and viewpoints is encouraged, but comments must be civil and in good taste, with no personal attacks. If your comments are inappropriate, you may be banned from posting. Report comments if you believe they do not follow our guidelines.

Having trouble with comments? Learn more here.

Click here to see our full coverage of the coronavirus outbreak. Submit your coronavirus news tip.

Be the first to know
Get web push notifications from Star-Advertiser when the next breaking story happens — it's FREE! You just need a supported web browser.
Subscribe for this feature

See the newest food hot spots! Sign up for the CRAVE email newsletter.

Scroll Up