Potato and Mushroom Spicy Frittata

After recently eating a delicious Asparagus, Scallion and Cheese Quiche at The Good Bite Kitchen (Lake Placid, NY) I found myself re-discovering Quiches again.  So I thought why not make my own. A crustless and healthier version is the frittata. The fluffiness of the eggs and the delicious vegetables make it a great breakfast or brunch option. Another great thing about the frittata is that not only is it quick but it is actually filling and healthy. It is also a great dish to serve with soup. 

  • 3 Large eggs
  • 2 tbsp Milk
  • Salt and Ground Pepper (as per taste)
  • 1/2 tsp Cayenne pepper 
  • 1 tbsp Olive oil
  • 1 Medium potato (Diced into 1/4 inch pieces)
  • 1 Medium white onion (thinly Sliced)
  • 5-6 Baby Bella Mushrooms (Sliced)
  • 1-2 cloves Garlic (Minced)
  • 1 tsp Thyme
  • 1 tsp Red Chili Flakes 
  • 11/2 cups of thawed frozen vegetables
  • 1/2 cup of Pepper-jack Cheese (can use Cheddar instead) 

Preheat the broiler on Low with the rack in the 2nd position from the top. Whisk together the eggs, milk, salt, pepper, chili flakes and cayenne. In a shallow pan add the diced potatoes and olive oil and cook until potatoes are soft and tender (~2-3 mins). Add the sliced mushrooms, onions, mixed vegetables. Add the thyme and minced garlic. Cook until vegetables are tender as well (~4-6 mins) Take an approx 8" wide oven round  deep pan and lightly spray all surfaces with oil. Spread the vegetables, mushrooms, onions over the bottom evenly. Spread an even layer of the cheese over the vegetables. Pour the whisked egg mixture over the vegetables and Broil until center of frittata is firm (~8-10 mins).Take out the frittata and let it cool to room temperature, it will become firmer as it cool. Serve as slices.

This can be made with lesser cholesterol with egg whites. Instead of using 3 large eggs, use 5 egg whites.

If you are entertaining a few guests, why not make these frittatas personalized? Use smaller pieces of the potatoes and other vegetables. Repeat the above procedure but instead of one large dish use a cupcake tray  and you will end up with small tart sized dishes perfect for adding a personal touch to your dinner party.


Peperoncino Frantumato Arrabbiata Sauce

"Arrabbiata" literally means angry in Italian. This name is of course because of the heat in this sauce. This sauce is a commonly used household sauce in southern Italy. Peperoncino Frantumato is a flat chili flake compared to our regular chili flakes and adds a great depth of heat and flavor. The slow simmer of this sauce continues to change its flavor at different points in time. I am a spice fanatic so this light sauce with the heat really makes me happy to the soul. It can be used to accommodate meat dishes, pizza, seafood, bread and pastas. This recipe was created by my friend Kathleen and I on a lazy sunday. It can also be frozen to be used whenever else you like. It is a true taste of some authentic Italian and from now on I hope you do not buy pre-packaged pasta sauce.
(If you do not have peperoncino frantumato this can be made with regular chili flakes too!)
Peperoncino Frantumato

2 cans of Peeled Plum Tomatoes
4 teaspoons of extra-virgin olive oil
1 teaspoon of white-granulated sugar
6-7 cloves of garlic (minced)
1 white onion ( medium chop)
1/2 cup of fresh basil (chopped)
1 tablespoon of white wine
2 teaspoons of peperoncino frantumato chili flakes
1/4 cup of fresh shredded parmesan cheese
1 teaspoon of dried oregano
Salt & Pepper
1 cup of water

On medium heat, in a large saucepan pour in the extra virgin olive oil. Once it appears to be hot, add in the onions and garlic. Stir well until the onions appear to be translucent. Oregano,salt, chili flakes and basil can be added at this time. A tablespoon of white wine can be poured in to increase the depth of flavor. The peeled plum tomatoes can now be placed in the saucepan. Cook for 5-10 minutes. Now take a hand blender and puree the sauce well until it is completely heterogenous. Add in the sugar at this time and water as needed. Now change the heat on the stove from medium to simmer or low. Let the sauce simmer for at least 45 minutes. The longer it simmers the better the flavors. The best taste would be when it cooks for 2 hours. Additional water can be added if necessary. When close to serving mix in the shredded parmesan cheese and let cook for another 5 minutes.

(Keep tasting the sauce as it cooks and add in sugar if too pungent or salt as needed. The sauce will change flavor as it continues to simmer.)

When ready to serve garnish with shredded parmesan and the authentic pepper flake (peperoncino frantumato). This sauce goes especially well with Penne pasta! Hope your taste buds have fun :)


Not for the weak of heart! Jalapeno-Cilantro Lime Coolers

Given the name of this blog its not too hard to judge that I absolutely love spice. This drink is a feisty party for my taste buds. Its a taste of heat, tartness, and sweetness all in one sip. This drink represents a union of two cultures that like using spices in their cuisine. The heat of the jalapeno and cilantro is very representative of Latin American cuisine. The lime and cilantro with sweetness is similar to an indian spicy drink used in pani puri. It can be paired well with either of the cuisines during an authentic brunch!

3 Whole Lemons
5 cups of water
1/2 of a Fresh Jalapeno
10-15 sprigs of Cilantro
3 tablespoons of granulated sugar
1 &1/2 teaspoons of salt

Prepare your blender and squeeze the juice of 3 lemons. Add in the jalapeno, cilantro, sugar, salt and water. Blend the ingredients together. Taste the drink and if it is too spicy, add 1/2 cup of water and re-blend. The  sweetness and saltiness can be adjusted based on your taste. Strain the drink through a sieve and serve with plenty of ice.

Enjoy the kick!!