Or, how to use up that half a package of veggie chorizo languishing in your freezer. I’ve been really happy with veggie omelet, quiches, etc. that I’ve tried in the past. So when I saw Alicia’s recipe, Papa Chorizo Frittata, I immediately marked it for future use. Tofu, potatoes, chorizo, roasted red peppers….what’s not to like? Plus, it’s gorgeous!
It was missing something green, and since I like to be a bit balanced, I picked up some callaloo at the market this weekend since they actually had it. If you haven’t tried this green, do. It’s really tasty. I ended up using a jamaican recipe as a vague guideline, but deviated quite a bit, so I’ll go ahead and tell you what I did.
Cover the sun-dried tomatoes with the boiling water. Set aside. Add oil to a large deep-sided skilled heated on med-high heat. Add onion. Cook stirring occasionally until softened. Add garlic. Cook a minute more. Add tomatoes and their water and thyme. Stir. Add callaloo and cover pan. After a couple of minutes, callaloo should be wilted. Stir and replace cover. Cook a few more minutes until callaloo is tender but still bright green. Salt to taste. |
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It is beautiful!
That frittata is gorgeous!
That looks gorgeous! (And delicious)
Wow, that is one dazzling frittata!!!
Mmmm that frittata looks absolutely awesome. Nice job.
I also just noticed your wonderful cookbook collection. You must have a huge bookshelf. I noticed that you have 1,001 low fat vegetarian recipes. Have you made the peachy keen baked beans (I think that’s what they are called)? I made them and they are fantastic!
that sounds familiar. i have probably made it at some point. i think i’ve had that book since 1996 or even earlier.
i can’t remember the last time i cracked it. too many cookbooks, too little time.
That frittata is calling my name!