Last week, as part of my master-the-fritatta-month, I made a Cinco de Mayo frittata. I didn't use a recipe; I made it up. That's part of my goal - learning to cook without a book.
Basing it on the fritatta recipe I gave you last week, I used 7 eggs, a few spoonfuls of Philly Cooking Creme Santa Fe flavor, a handful of black beans, a handful of chopped green pepper, a handful of chopped spring onion, and about 3/4 a cup of Mexican blend and taco blend cheeses.
I didn't think to saute the peppers in the pan first the way the other recipe instructs. I realized this once it was in the oven. I worried that would make the green pepper too crunchy in there, but it wasn't at all. I guess I diced them small enough to cook well through. Sauteing them, however, might have brought out their flavor more.
This fritatta turned out pretty good, but I wanted a little more kick to it. I don't like super spicy Mexican but I do like lots of flavor, bordering on threatening. I've never been the gal that totally falls for the bad boy, but I don't mind getting burned from time to time by a jalapeno - so long as I have plenty of sour cream near by.
So, next time I make this fritatta I will use more of the Santa Fe creme to up the flavor - I only used about 1/4 of the container this time. I'll use 3/4 next time. I also think that will give the fritatta more "lift." I may also add a 1/4 tsp. of ground cumin, or throw in some diced jalapeno and black olives.
I rescued this one's good but relatively mild flavor by spooning some salsa over top our slices and served it with some guacamole and chips on the side. Then I followed with the real show stopper - Dulce de Leche cheesecake from the Cheesecake Factory. OH MY that was good.
Over all, not bad for a first attempt at a new fritatta made up by yours truely. I think for my next one I'll use potato in it somehow, or maybe asparagus ...