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This frittata is the perfect crowd pleaser for a special event. Jarred salsa can be substituted if you want to skip the tomatillo avocado salsa step, but it’s not recommended. The extra step is worth the effort and takes the wow factor up a notch. (For any cilantro haters out there, feel free to leave it out completely.)
The stars of this recipe are Peppadew® Goldew™ peppers. (A list of retailers in New Jersey where you can find Peppadew® peppers can be found at the bottom of this article.) Peppadew® peppers are halal and kosher certified, all natural, non-GMO, gluten free, free of artificial colorants or preservatives and, most importantly, delicious. Goldew™ peppers are not spicy and lend a sweetness to this dish that is a nice surprise in every bite. You can read more about the history of Peppadew® peppers here and look forward to more recipes featuring Peppadew® peppers coming from the Jersey Bites kitchen soon.
The key to a successful frittata is to not overcook it. You want a custard-like consistency, not one that’s spongy. Spongy bad. Custard good. Keep a close eye on your baking beauty and be sure to take her out when she’s still got a little wiggle to her jiggle.
You’ll want to start cooking the ingredients for the salsa first. While the tomatillos roast, prep for the frittata. The tomatillos will then have time to cool before pureeing and the salsa will be chilled and ready to serve when your frittata comes out of the oven.
Serves 8
Salsa
Makes 3 cups
Ingredients:
1 ½ lbs, about 5 large tomatillos, peeled, washed and quartered
1 tablespoon olive oil
1 tablespoon chopped cilantro
1 teaspoon lemon juice
1 whole ripe avocado
½ tsp kosher salt
ground pepper, to taste
Directions:
Preheat oven to 375°F.
- Place tomatillos on a baking sheet and toss with olive oil. Roast in the oven for 15 to 20 minutes until they soften and begin to brown. The wedges should easily yield when squeezed with tongs.
- Remove and let cool before placing in food processor. Add chopped cilantro and lemon juice and blend until smooth. Peel avocado and cut into ½-inch cubes. Toss with tomatillo mix. Add ½ teaspoon salt and some fresh ground pepper.
Frittata
Ingredients:
½ lb, 3 links chorizo sausage, skin removed
1 cup yellow onion, chopped
12 large eggs
½ cup heavy cream
½ cup Peppadew® Goldew™ peppers, rinsed and quartered diced
4 ounces sharp cheddar cheese, grated (equals 1 ¼ cup)
4 ounces fontina cheese, grated (equals 1 1/4 cup)
2 tablespoon fresh cilantro, chopped
2 tablespoon green onions, sliced
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 tablespoon olive oil
4 oz of sour cream (1 tablespoon per person) for garnish
Directions:
Preheat oven to 375°F.
- Heat a 10” oven-safe skillet over medium high heat.
- Add the chorizo and cook until brown, about 5 minutes. (I use kitchen shears to remove the sausage casing and cut the links into smaller pieces. It makes breaking up the links a little easier.)
- With a slotted spoon, remove browned sausage and drain on paper towels.
- Add chopped onions to pan and sauté to very tender, about 15 minutes.
- Add one tablespoon of water to the cooked onions. Stirring gently will remove any browned bits from the bottom of the pan.
- Put onions aside to cool.
- Whisk eggs in large bowl. Add cream and mix well.
- Fold in the chorizo, onions, Peppadew® Goldew™ and all remaining ingredients with a rubber spatula.
- With a paper towel, clean skillet of any residue from sausage remains. Add 1 tablespoon of olive oil.
- Swirl to coat the bottom of the pan. Heat pan on medium until the oil begins to shimmer and add egg mixture back to pan.
- Heat eggs to set bottom for 2 to 3 minutes.
- Run the tip of the rubber spatula along the edge of pan near the surface. The eggs will just be setting up.
- Place on middle rack of oven and bake for approximately 15 to 20 minutes. Remove when still slightly jiggly.
- Loosen edges with a rubber spatula. Cover with foil and allow to rest for 10 minutes.
Serve with tomatillo avocado salsa and sour cream.
Where to find Peppadew!
- Shoprite
- Kings
- Dean and Deluca
- Dearborn Farms
- Delicious Orchards
- BJ’s
- DiBruno Bros
- Fairway Foods
- Gourmet Garage
- Sickles Market
- Stew Leonards
- Wegmans
- Zabars
A roadside banquet took place earlier this year at the glistening 
Their goal is to serve great food and share their knowledge of healthy eating and wellness with the community. They stressed that “healthy [food] can also be really delicious.” Nothing on the menu contains added sugars—only what occurs naturally in the fruit. They do offer honey and agave if you want to add some additional sweetness.
The Point Pleasant location will hold its grand opening event on 
Chef Garces hinted at a return to Atlantic City “within the year,” a welcome sign after the closure of his Amada, Village Whisky and Guapos Taco at the failed Revel Casino. The Resorts crowd got a taste of his trademark flavors with a cooking demonstration that highlighted Garces’ Ecuadorian heritage, much of it based on childhood memories. He describes his pan de bono—a Latin American cheese bread—as “something that my mom and my grandmother always made for me. I would wake up to that aroma.” He also prepared a peasant-style aguado de pollo, a chowder-like one-pot meal lent a rich flavor and color by achiote paste, the “poor man’s saffron” made from annatto seeds.
