Saturday, January 7, 2017

Sun Dried Tomato and Pepper Jack Frittata

     A Simple Southwestern Style Frittata!
     Sometimes, an uncomplicated flavor combination with no extra garnishes is best.  Sun Dried Tomatoes have a deep rich flavor that goes well with Pepper Jack Cheese.  Today's frittata could be garnished with guacamole, a flavored crema or any number of things, but why bother?  The simple combination of eggs, sun dried tomatoes and Pepper Jack tastes great on its own!
     Pepper Jack is a Monterey Jack Cheese that is flavored with spicy hot chile peppers.  Pepper Jack always used to be made with real Monterey Jack Cheese, but many dubious modern cheese companies now make Pepper Jack with processed cheese.  Processed Cheese is nearly identical to plastic and it is the root cause of many health problems, so it is best to avoid Pepper Jack that is made with Processed Cheese.  There is nothing like the real thing and Pepper Jack made with old fashioned real Monterey Jack is the best for Southwestern style cooking.    
     When melting Pepper Jack, it is best not to brown the cheese.  Monterey Jack Cheese is semi firm and it has a fairly high fat content.  The oily fats will separate from the curd when too much heat is applied.  Browning Pepper Jack will cause the cheese to lose its character.  

     Sun Dried Tomato and Pepper Jack Frittata:
     This recipe yields 1 petite frittata.  (For a full portion frittata, use 3 large eggs.)
     Step 1:  Heat 2 cups of water over medium low heat in a small sauce pot.
     Add 6 sun dried tomato halves.
     Simmer till the sun dried tomatoes are reconstituted and tender.
     Step 2:  Place the reconstituted sun dried tomatoes on a cutting board.
     Dice the sun dried tomatoes and set them aside.
     Step 3:  Heat a non-stick sauté pan over medium/medium low heat.
     Add 1 1/2 tablespoons of unsalted butter.
     Add 2 whisked large eggs.
     Add the diced sun dried tomatoes.
     Use a spatula to even the edges of the frittata.
     When the eggs cook firm on the bottom half of the frittata, remove the pan from the heat.
     *The eggs on the top half of the frittata will still be runny.
     Step 4:  Sprinkle 1/3 cup of grated Pepper Jack Cheese on the frittata.
     Sprinkle 1/2 tablespoon fine plain bread crumbs on the frittata.
     Sprinkle 1 small pinch of Mexican Oregano on the frittata.
     Lightly season with sea salt and black pepper.
     Step 5:  Place the frittata pan in a 325ºF oven.
     Bake until the Pepper Jack Melts and the eggs are fully cooked.  (Try not to brown the cheese!)
     Step 6:  Remove the pan from the oven.
     Slide the frittata onto a plate.
     Garnish with an Italian Parsley sprig or cilantro sprig.

     This is a nice tasting simple frittata recipe that is worth trying!

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