Miz Chef

Cooking Up a Healthy Life


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Shishito Pepper and Garlic Frittata

Shishito peppers are a hot culinary ingredient right now. And I mean “hot” in a trendy way, not the spicy way. They’re a mild chile pepper, small, elongated, and thin-walled. They’re sweet with a fruity note; however, every once in a while, you might actually get a hot one. There’s no way to recognize a hot one, though—it’s completely random.

Shishitos are easy to cook and work with, and are very versatile. I bought a bunch of them and tried them in various ways. Here I used them in a frittata for a delicious breakfast, lunch, or dinner. Give it a try.

Shishito Pepper and Garlic Frittata

Makes 4 servings.

5 to 6 shishito peppers
3 large eggs
1 teaspoon seasoning of your choice
1 teaspoon kosher salt
1 teaspoon olive oil
4 to 5 large garlic cloves, minced

Broil the peppers or grill them over an open flame until lightly charred. Scrape away any excessively charred skin. Cut off the stems and coarsely chop the peppers. Set aside.In a small bowl, beat the eggs together with seasonings and ½ teaspoon salt.

Heat the oil in a small skillet over medium heat. Add the garlic and heat just until fragrant, about 30 seconds. Don’t let the garlic burn.Add the chopped peppers and remaining salt and sauté a minute. Pour the eggs evenly over the peppers. Lower the heat to low and cover the pan.Cook until the underside of the frittata is browned, about 5 minutes. (You can check by lifting the frittata on one side with a spatula and peeking underneath.)

Place a plate that is wider than the skillet over the top and a carefully (using a dry kitchen towel or potholder!), flip the frittata over onto the plate. Then slide the frittata back into the skillet.Continue cooking a few more minutes, uncovered, until the frittata is cooked through and the underside has browned.

Remove it from the pan and cut into 4 wedges. Serve hot, warm, or cold.

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Squash Blossom Frittata

In summer, along with the abundance of zucchini comes the bounty of squash blossoms, a unique delicacy. In Italian, they’re called fiori di zucca.

You might be wondering, if they’re so fabulous, why don’t they sell them at the produce store or in supermarkets? The reason is that they’re highly perishable. As soon as they’re picked, they begin to deteriorate immediately. The best way to get them, therefore, is to grow zucchini( or any other type of squash) yourself, or get them from a gardening neighbor. Barring that, you can often find them at farmers’ markets.

When you do get a batch of blossoms, make sure you handle them gently and use them quickly, preferably within 2 days. To clean them, cut off the stems close to the base. Open them gently with your fingers and check for insects. If you see insects, shake them out. If necessary, run them under a fine stream of running water and then  shake them out gently. If you can, remove the stamens (the long piece inside) as they can harbor insects.

Let them sit on paper towels to dry. If you’re not using them right away, place them in a plastic bag and close it loosely. Store them in the refrigerator.

Squash Blossom Frittata

Makes 4 servings

4 or 5 squash blossoms
5 medium eggs

1 tablespoon parmigiano
¼ teaspoon sea salt
Freshly ground black pepper to taste

Clean the squash blossoms. Open them up very gently and check for insects. Remove the stamens from inside and rinse carefully under a thin stream of water. Place them on a paper towel to dry.In a medium bowl, beat the eggs well with the parmigiano, salt, and pepper.Heat a small nonstick skillet (approximately 6 inches). (If you don’t have a nonstick skillet, use a regular skillet and heat 1 tablespoon butter or olive oil.) Pour in the eggs and arrange the squash blossoms across the top. Cover and cook over medium heat until the underside has browned. Remove the cover. Place a plate that’s wider than the skillet over the top and (using pot holders or kitchen towels!), carefully flip the frittata over onto the plate. Then slide it back into the pan and continue cooking until the underside has browned, another 2 or 3 minutes.Slide the frittata onto a plate or cutting board and cut into wedges. Serve with fresh bread. Enjoy.