Chef Martin's Journal, 04 February 2018

Looks great!!! Please tell us the ingredients if you would??? 

I will write a recipe and tag you when it's posted 😊 

That look amazing 🙌🏽 

That looks great, I`m sure it was tasty too. 

Recipe please that looks fabulous 

I WANT THIS RECIPE ALSO, IT LOOKS SO GOOD. 

Please, please share the recipe. It looks delicious 

Please, please share the recipe. It looks delicious 

Please, please share the recipe. It looks delicious 

What is this? It looks yummy. 

South West Frittata with Olive Oil Salsa 4-6 Servings -prep time 15 min -cook time 20 min -cooling time 10 minutes 8 Large Eggs 1 c. Cheddar or Jack / 3 oz wt 1/4 C milk or 1/2&1/2 or cream 1/2 cup Chop fresh Cilantro 3 tbs Olive oil or butter 1/2 Red Bell Pepper / 4oz wt 1 Jalapeño / 2 oz wt 1 small onion / 4oz wt 1c Mushroom of choice/4 oz wt 1 Anaheim or Poblano /4 oz at 1 tsp Kosher or 1/2 t table salt 1/2 tsp black pepper 1 c Frozen Spinach/3.5oz dry wt 1-2 Cloves Garlic -minced 1 Tbs Olive oil or Butter 2Tbs Grated Parmesan 1) preheat oven to 450°F. 2) microwave spinach 2 minutes or until thawed, squeeze dry when cooled 3) meanwhile whisk eggs and milk til smooth, stir in cheddar, and cilantro, combine and put aside. 4) Seed all Peppers, leave them in Jalapeño if you like spicy, dice all fresh veggies, 1/4". 5)Heat a large heavy bottomed pan over medium high heat, add oil, when oil is smoking add veggies except garlic, sprinkle Salt and Pepper& saute 3-4 minutes until slightly softened 6) add Garlic and Spices stir until fragrant, about 1 min. stir in dry Spinach and remove from heat place onto plate and allow to cool. 7) as veggies cool. heat an 8" cast iron skillet over low heat. You can use a 2qt casserole or cake pan if you don't have cast iron. add TBS OF Olive oil to pan and swirl coating bottom and sides. 8) once veggies are cool to the touch, combine with egg mix. 9) Pour mix into hot pan. cook for 5 minutes then sprinkle parmesan over top of mix. contine to cook 15-20 minutes or until slightly puffy and the eggs are set, about 140°F. 10) once eggs are "just set" remove pan and place on a cooling rack, and allow to sit for at least 10 minutes 11) place a large plate over pan and flip onto plate and serve. 12) cooled frittata may be wrapped tightly and stored refrigerated up to 5 days or Frozen 3 Months  

Will be making this soon 

Olive Oil Salsa 1. 5 # tomato Diced 1/4-1/2" 2/3 Minced onion, 1 med 1/2 cup coarse Chop Cilantro 1-2 Serrano or Jalapeño, finely diced (seeds and membranes removed for a milder salsa) 1/2 C. extra virgin Olive oil juice of 2 large Lime or Lemon 1/4 Tsp Oregano, preferably Mexican kosher salt and pepper to taste 1) combine all ingredients and toss well. 2) Allow to sit at least 15minutes. 3) stir well and Adjust seasoning as needed. 4) store in Fridge up to 4 days. Olive oil will solidify, stir well before each use.  

Thanks for sharing your awesome recipe Chef Martin ! All the pics are so beautiful in your journal You are very talented! You can do this! We all care 😀be strong! 

Beautiful! 

Yummy 

Thank you very much for the recipes. It looks SO good!! 

Thanks for the recipe...a lot like the crustless quiches I make, but this is helpful to get that Mexican flavor. I often add cooked chicken chorizo to this mmix.