Skordalia is a Greek, potato-based garlic dip I learned about from seeing it on display at Titan Foods, one of the many Greek grocery stores in Astoria. It’s basically vinaigrette-based potato purée usually eaten as a side dish. Instead of using it as a dip, I couldn’t wait to get home and combine it with broccoli and cheese to make a Skordalia frittata. After you pour your egg mixture into the skillet, randomly drop in spoonfuls of Skordalia, so they transform into silky pillows of potato as it cooks. Bake the frittata at 350 degrees until the egg is firm and cheese is bubbly, then you’re done. It’s so easy!
If you like spicy food, also add random dollops of Italian Bomba hot pepper sauce from Trader Joes, made with fermented Calabrian peppers. Unfortunately I don’t see it on the T.J.s website, but if you see it in the store, do not hesitate to grab it. When you add Skordalia into your frittata, DO be gentle with it. Give each dropping a gentle swirl to help them become one with the frittata, but you don’t want to mix it in too aggressively to the point where it disappears into the egg completely.
Spicy Calabrian pepper sauce from Trader Joes
When working with cheese for a frittata, cut it into cubes. If you choose a softer or more crumblier cheese like feta or goat cheese, break it into large chunks. This way the cheese stays together and oozes when you cut into it. Cheese that is shredded too small quickly disappears into the egg.
Skordalia Frittata with Calabrian Pepper Sauce
Here’s what you need
- 8 large eggs
- 1 head of broccoli, cut into medium-sized florets
- Skordalia
- Italian Bomba hot pepper sauce
- 3/4 cup cheddar cheese, diced into 1/4-inch cubes
- 2 slices of Swiss cheese
Here’s What to Do
- Preheat your oven to 350 degrees.
- Lightly coat the broccoli in olive oil and season salt and pepper. Crack all the eggs and mix them all together in a medium bowl.
- Heat 2 tablespoons of oil a cast iron skillet over high heat. Cook the broccoli only until it turns bright in color. Then turn off the heat.
- While the skillet is still hot, pour in the eggs and arrange the broccoli so it’s evenly distributed. Add the cheese around the broccoli, the eggs will begin to cook slightly, which is okay.
- Drop in the Skordalia and pepper sauce in random places, then swirl them around slightly to incorporate them into the cheese a bit.
- Bake the frittata in the middle rack of the oven for about 25 minutes, or until it is about 80 percent firm.
- Switch the heat to the broiler and continue to cook until the egg on top is completely firm and cheese begins to brown slightly. Definitely need to keep an eye on it so it doesn’t brown too much, or if that’s what you want … then great!
- Remove your Skordalia Frittata from the oven and serve immediately.
