Freggie Challenge #2: Tomatillo (Toe.Mah.Tee.Yoooo)

Tomatillos are funky little buggers.  Common in both Latin American and Mexican cuisines as green sauces, they are not something I think to use very often.  Well, ok, ever.  They are part of the tomato family and are basically smaller, greener, more tart versions of their big red brother.  [Think of it like a Corona and a Coronita.  Smaller bottle, cuter name.] As I mentioned before, they are normally used in green salsas and such, but I like their taste so much in the natural state that I decided to add them to my Saturday morning frittata.

Frittata is an amazing thing to have in your arsenal of recipes.  It requires minimal effort, you can't really screw it up, and guests will absolutely gush over it.  Minimal effort, maximum return.  What chef doesn't love that?  Score!

For this particular frittata, I used a whole slew of veggies that were both hiding in the drawers of my fridge and that I bought that morning: tomatillos, an onion, a yellow pepper, a tomato, spinach, potatoes, and garlic. 

So get this.  I am going to teach you to make a flawless frittata in four steps.

1.  Chop up whatever veggies you are in the mood for that day.
2.  Sauté said veggies (and garlic, it's all about the garlic) in a pan that is oven safe.  Personally, I use my cast iron skillet.

2.5  Add any cooked meat that you might want - snausage, bacon, ham, etc. - and stir to evenly distribute.  I forgot this one, so I guess it is 5 easy steps.  Whatever.
3. Pour 10-12 beaten, seasoned eggs over top everything and continue to cook - without stirring - until eggs start to solidify.  [This is where I have to shamelessly plug Penzey's Fox Point seasoning that I put on EVERYTHING.  It's like crack, but better because it doesn't carry a minimum mandatory sentence.  Hopelessly obsessed.]

4.  Toss the whole thing in the oven on a low broil for 10 minutes or until the eggs finish cooking.

You can tell it is done when you grab the handle, shake it, and the eggs don't jiggle.  Voila.  You have an amazing breakfast fit for kings.  For all you non-lactards out there, I usually top it with a piece of whatever cheese (usually goat...) I am into that week before serving. 

Try making one.  You will be pleasantly surprised, I promise.  And if it seems overwhelming, invite me over and I will make one for you.