Monday, June 6, 2011

Bake Like a Buccaneer

Seasonal cooking is not for wusses.  It is for folks who don't bat an eye - even if they only have one eye - when faced with a pile of unfamiliar fruits and vegetables.  They wield a knife with confidence, fear not the flame (from the fire or oven), and substitute with abandon.

If you want to cook with the seasons, you need to think like a pirate.  What does that mean, you ask?  Well, as Captain Barbossa explained in Pirates of the Caribbean: Curse of the Black Pearl, the "pirate code" is more guidelines than actual rules.

Same I say for any recipe you encounter.  It offers rough suggestions. Cook until soft.  Incorporate these types of fruits or vegetables.  Add these types of spices.  You savvy?

Here is my Frigate Frittata - freely adapted from this Food Network recipe to incorporate what I like to eat, what I have in the fridge, and less of what I don't think I should be eating.


  • 9 eggs
  • Spray olive oil
  • 1 green garlic (substitute 3 minced garlic cloves)
  • 1/2 small red onion, chopped (about 1/2 cup)
  • 1/2 cup pickled jalapeno peppers 
  • 2 cups chopped cooked broccoli
  • pinch salt
  • Freshly ground black pepper to taste
  • 1/4 cup shredded Cheddar cheese


Separate 3 of the eggs, putting the whites into a medium sized bowl and setting aside the yolks for some other project or cooking them to feed the chickens. Add the whole eggs and 2 tablespoons of water to the whites and whisk.

In a medium ovenproof skillet heat the oil over medium. Add the onion, garlic and jalapenos and cook until it begins to soften, at least 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and  pepper. Pour egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is gooey in the middle. Sprinkle with the cheese.
Meanwhile, preheat the broiler. Place the skillet under the broiler until the surface is golden brown.  Cut the frittata into 8 wedges and serve with salsa or additional peppers - if you like it really spicy, like this wench does.

Check out more Meatless Monday ideas and recipes over at the Midnight Manic Meatless Monday Carnival.  

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