Frittata with fingerling potatoes, baby broccoli and pipérade
Chef David LeFevre switches up the toppings for his frittata according to the seasons. Here, the hearty egg dish is topped with a zippy pipérade sauce.
Chef/owner David LeFevreManhattan Beach Post (MB Post)
, Manhattan Beach
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2 oz. prosciutto, thinly sliced
1 small yellow onion, julienned
5 cloves garlic, thinly sliced
2 red peppers, roasted and julienned
32 oz. tomatoes and their juice
1 tsp. smoked paprika
1 tsp. sherry vinegar
Salt, to taste
1/4 small red onion, chopped
2 fingerling potatoes, sliced and blanched
1 bunch baby broccoli, blanched and chopped
6 large eggs
Salt and pepper, to taste
2 oz. white cheddar cheese, grated
Optional garnishes: sour cream, avocado slices, grilled scallions and chives
For pipérade: Warm a small amount of olive oil in a skillet over low heat. Add prosciutto and cook until most of the fat has been released. Add onions and garlic. Cover and cook until translucent. Add peppers and tomatoes and cook gently until mixture has been reduced by one-third. Season with paprika, vinegar and salt. Set aside to top the frittata. Refrigerate any leftovers for future use.
For frittata: Preheat oven to 300 degrees. Heat a seasoned, 8-inch cast iron skillet on the stove until hot. Add onions, potatoes and broccoli and sauté for 2 minutes. Scramble and season eggs and pour on top of vegetables. Cover skillet and bake in the oven until the eggs have just set, about 8 to 10 minutes. Sprinkle cheese on top and return frittata to the oven until cheese melts.
To serve: Remove skillet from oven and top frittata with a generous layer of pipérade. Garnish with sour cream, avocado slices, scallions and chives, as desired. Cut into wedges to serve.
Serves 2 to 4