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Post-Holiday Refrigerator Frittata
January 2011
Phew! We made it through the Holidays! They were fun, huh? And a whole lot of work in the kitchen that resulted in an extra pound or two for most of us (unanimous with the Krave team!).
Therefore, we just knew you’d appreciate a simple, easy on the cook, and easy on the waistline – delicious new Krave Jerky recipe to ease your way into the New Year. This is it, a simple frittata that you can make as easy and uncomplicated as you want, or clean out some leftovers in your refer, add a few ringer ingredients and create truly gourmand results!
Any and all of these ingredients are interchangeable (yes, even our choice of the best flavor of jerky for this recipe). Use all the ingredients or only a few – it’s all your choice. However, there are a few essential ingredients that are imperative; eggs, cheese, and you guessed it – jerky!
Here’s what we used (I know, maybe slightly over the top, but we had a lot in our refrigerator!).
Krave Refer Frittata:
Serves 4.
½ small red onion, chopped
½ small bulb fennel, chopped
½ cup chopped celery
1 small clove garlic, minced or mashed
2 Tbsp. olive oil
1 tsp. Kosher salt
¼ to ½ cup diced Krave Garlic Chili Pepper Jerky (amount depends on your personal taste, but the ‘heat’ dilutes amongst the other ingredients)
Cook the above ingredients in a 10” sauté pan over medium heat until barely tender. Set aside.
6 eggs
½ cup cooked peas
¼ cup minced fresh parsley
½ cup grated Gouda cheese
Meanwhile, separate the eggs and whisk the whites until foamy. Lightly whisk the yolks and add to the egg whites along with 2 Tbsp. water.
Return pan to medium heat and pour the eggs over the warm vegetables. Evenly sprinkle in the peas, parsley and cheese. Reduce heat to low and cover pan. Cook for 3-4 minutes, until eggs have barely set. Remove from heat and allow to sit for another 2 minutes, covered.
Serve immediately.
Note: If you should somehow have any left over, get ready for a great a breakfast sandwich!
