Posted in Home Cooking, The Grocery Shop-a-holic

In Which a Few Tweaks Yield an Amazingly Scrumptious Breakfast Dish…

Just out of the oven and very satisfying!
Just out of the oven and very satisfying!

Recent TVCs for a popular brand of mayonnaise in this part of the world have been touting the use of the creamy condiment in, of all things, scrambled eggs.  As the copy for those ads goes: it makes scrambled eggs lighter, fluffier, and tastier.

My sister is a fan of mayo eggs; she thinks it’s one of the best culinary inventions since the creation of sliced bread.  Me, I’m not really convinced; at least, not for plain scrambled eggs.  In a frittata, however, I’m definitely a convert.

Swapping mayo for half the amount of cream, milk, or creme fraiche called for in a frittata recipe actually adds oomph to the dish.  The eggs set into a texture midway between total solidity and the texture of custard: to compare it to anything would be saying it cooks into a quiche, albeit without a crust.  Eggs prepared and baked this way are tender, toothsome, and almost dangerously moreish.

Also, this particular frittata has the added charm of being flavored with chunks of smoked turkey and a generous amount of processed cheese food (you know: those very pale blocks of pseudo-Cheddar flogged at most supermarkets).  Don’t turn your nose up at the cheese food for this recipe, though.  It adds a slightly sweet and slightly salty creaminess to the dish that makes it so much more appealing than it already is.

I’m not exaggerating when I say that this particular frittata was, unlike all its predecessors, gone to the very last morsel by the time breakfast was over.

Smoked Turkey Frittata

  • 4 large eggs, beaten
  • 2 tablespoons whole-egg mayonnaise
  • 1 large red onion, peeled, halved, and thinly sliced
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 cup coarsely-chopped smoked turkey (or ham, even bacon will do – just use diced picnic bacon if so)
  • 1/4 cup milk
  • 3 potatoes, peeled and cut into thick wedges
  • 1 large carrot, peeled and cubed
  • salt and pepper
  • 1 cup processed cheese food or mild Cheddar or Gruyere, grated

Pre-heat oven to 400 degrees/Gas Mark 6.

Put the carrot and potatoes into a roasting tin or a large cake tin and toss with the oil until evenly coated.  Roast for 25 minutes.

Whisk together the eggs, mayonnaise, and milk with salt and pepper; set aside.  Melt the butter in a frying pan over medium heat and saute the onions until softened.  Add the turkey and cook for 2 – 3 minutes.

Scatter the turkey mixture evenly over the roasted vegetables; pour over the egg mixture.  Scatter the grated cheese over as evenly as possible.  Bake for 20 minutes.  Serve immediately.

Serves 6.

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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