Smoked Frittata

This is a great way to use up any extra brisket or cheese you might have from the previous night’s dinner.

Yeah, the frittata isn’t smoked, but all the important ingredients are, so that’s the title of the recipe. Smoked brisket and smoked gouda produce a deep and rich flavor for the frittata. Heck, if you wanted to dab a little liquid smoke in when whisking the eggs, I won’t tell.

SOFTWARE

·         9 eggs

·         2 T. dried basil

·         1/2 t. kosher salt

·         1/2 t. freshly ground black pepper

·         2 T. olive oil

·         1 yellow onion, diced

·         4-6 oz. smoked brisket, chopped

·         4 oz. smoked gouda, small cube

METHOD

1.      Heat the oven to 400 degrees.

2.      Mix the eggs, basil, salt, and pepper together in a bowl.

3.      Heat a 10-inch, oven-safe skillet (I like cast iron for this) over medium heat and add the oil. Heat the oil until shimmering.

4.      Add the onions, and sauté until softened. Spread the onions out over the bottom of the skillet.

5.      Gently add the egg mixture, pouring it over the onions without disturbing them too much. Cook until the edges appear set and bubbles form over the middle.

6.      Add the brisket and gouda into the egg mixture, making sure to distribute evenly.

7.      Move the skillet to the oven and bake for about 15 minutes or until the frittata has puffed up and the cheese is melted.

8.      Run a flexible spatula around the edges and under the bottom of the cooked frittata to loosen it from the pan. Gently move it to a cutting surface and cool for 5 minutes.

9.      Cut into wedges and serve.

10.  Enjoy.

VARIANTS

Can you change the cheese and meat? Sure. Bacon, sausage, turkey, or ham are all good choices. Use smoked meats if you can. If you don’t want meat, add charred peppers to get that smokey flavor.