Breakfast shouldn’t just be easy. It can and should be easy and special. What more do you want pal?
INGREDIENTS:
Basic Frittata:
1 red bell pepper, fire-roasted and diced
olive oil, 2 tablespoons
1 sweet onion, julienned
9 large eggs
1 teaspoon (3g)g kosher salt
1/4 cup (60g) heavy cream
1/4 cup plus 2 tablespoons (90g) milk
pepper to taste
1 cup (70g) grated cheddar
1/4 cup crumbled feta
Fancy Frittata:
1 bunch green onion, 1-inch segments
3 links merguez, sliced into quarters
2 teaspoons fresh thyme leaves, finely chopped
9 large eggs
1 teaspoon (3g) kosher salt
1/4 cup (60g) heavy cream
1/4 cup plus 2 tablespoons (90g) milk
4 ounces goat cheese crumbled
3/4 cup grated (26g) pecorino
1 bunch chives, finely sliced to top
garlic chantilly: ½ cup of heavy cream (120 ml), 1 garlic clove
Frittata Breakfast Sandwich:
thick-cut bacon, cooked
brioche buns, toasted
1/3 cup (61g) mayo
2 tablespoons (32g) sriracha
2 tablespoons (26g) cholula
salt to taste
sliced smoked cheddar
INSTRUCTIONS:
Basic Frittata:
In an open flame of a stove, charred all the sides of the red bell pepper until completely blacked (if you have an electric stove, you can use a blow torch). Place it in a bowl, cover it with plastic wrap or foil, let it steam for five minutes. Take it out of the bowl, wipe off all the charred parts with a paper towel and cut it into one-inch pieces.
Over medium-high, in a ten-inch (safe oven handle), non-stick pan, heat, olive oil, enough to cover the bottom of the pan. Add the onion, season to taste with salt, sauté for two minutes or until softened, then add the pepper; continue to sauté for three more minutes or until it gets some color.
In a bowl, beat the eggs until homogenous, whisk the eggs to incorporate air. Add the salt, heavy cream, whole milk, and add it to the pan.
Add the cheddar, feta cheese, stir the mixture until the eggs begin to pull from the pan, and place it in the oven (convection if possible) for 15 - 18 minutes or until puffed and cooked.
Let it cool down for one minute and invert to a plate. Add grated cheese of choice, sprinkle some pepper, and a touch of olive oil.
Fancy Frittata:
Over medium-high, in a ten-inch (safe oven handle), non-stick pan or cast-iron skillet, heat, olive oil, enough to cover the bottom of the pan. Sear the green onions until they are welted and get some charred; add the sausage and let it sear until most of its fat is rendered and begins to get some color.
Add the thyme, sear it, until fragrant. In a bowl, beat the eggs until homogenous, whisk the eggs to incorporate air. Add the salt, heavy cream, whole milk, and add it to the pan.
Add the grated pecorino, feta cheese, place it in the oven (convection if possible) for 15 - 18 minutes or until puffed and cooked.
Garlic Chantilly: In a medium bowl, place the heavy cream, and whip it constantly until it reaches soft peaks. Grate in the garlic and mix until evenly distributed. Reserve.
Let cool down the frittata for one minute and invert to a plate. Add grated cheese, drizzle truffle oil (optional). Slice it like a pie, place it on a plate, add one quenelle of the garlic chantilly on top, garnish with chives, black pepper, and flaky salt.
Frittata Breakfast Sandwich:
Cook the bacon in a pan over medium-high, often flipping until your preferred texture.
Toast the buns in the same pan.
In a small bowl, mix the mayo, sriracha, and salt.
Assembly:
Melt the slice of cheese with a blow torch on the bottom bun, add one layer of sauce, bacon strips.
Cut as many pieces of your frittata as you need, using a round biscuit cutter (same diameter as the bun).
Place it over the bacon, add a slice of cheese, melt again, generously sauce the top bun with spicy mayo, and top it over your sandwich.