Cajun-Spiced, Open-Faced Red Pepper Frittata Sandwiches
- ACTIVE: 30 MIN
- TOTAL TIME: 45 MIN
- SERVINGS: 4
Bryant Terry likes adding Cajun flavors, such as crushed red chile pepper, chile powder, garlic and herbs, to his bell pepper-laden frittata, which he uses for open-faced sandwiches. He's a stickler about cooking with the freshest organic eggs, whole milk and vegetables.
More Cajun and Creole Recipes
- 2 tablespoons extra-virgin olive oil. plus more for brushing
- 1 medium onion, very finely diced
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon chili powder
- 1 red bell pepper, cut into 1/4-inch dice
- 1 teaspoon chopped thyme, plus 1 teaspoon thyme leaves for garnish
- 1/2 teaspoon coarsely chopped oregano leaves
- 1/2 teaspoon finely grated lemon zest
- 6 large eggs
- 1/2 cup whole milk
- 2 1/2 ounces aged Asiago cheese, coarsely shredded on a box grater (3/4 cup)
- Freshly ground black pepper
- 1 whole wheat baguette—ends trimmed, loaf halved lengthwise and crosswise
- In a 10-inch, ovenproof nonstick skillet, heat 1 tablespoon of the olive oil. Add the diced onion, crushed red pepper, garlic powder, paprika, chili powder and a large pinch of salt and cook over moderately low heat, stirring a few times, until the onion is browned, about 10 minutes. Add the remaining 1 tablespoon of olive oil to the skillet along with the diced red bell pepper and cook until the pepper is softened, about 5 minutes. Remove the skillet from the heat and stir the chopped thyme, oregano and lemon zest into the onion and pepper mixture.
- Preheat the broiler. In a medium bowl, whisk the eggs well. Whisk in the whole milk and 1/4 teaspoon of salt. Return the skillet to moderately low heat and stir in the shredded Asiago cheese. Pour in the beaten eggs and stir lightly to mix the vegetables and eggs. Season with black pepper, cover the skillet and cook until the eggs pull away from the side of the skillet, about 8 minutes.
- Meanwhile, brush the cut sides of the baguette with olive oil and arrange on a cookie sheet, cut sides up. Broil the bread 6 inches from the heat for about 3 minutes, or until toasted.
- Uncover the frittata and place under the broiler until just set and lightly browned, about 2 minutes.
- Carefully slide the frittata onto a work surface and using a sharp knife, cut it into 4 pieces, each about same size as the bread slices (there will be some leftovers). Set the warm frittata pieces on the baguette toasts, sprinkle with the thyme leaves and serve.
Although white wines typically work best for egg dishes, the lively Cajun spices in these sandwiches need something more substantial, like a roséand ideally one that's organically grown.