Skordalia is a Greek, potato-based garlic spread that I came across in Titan Foods, one of many Greek grocery stores in Astoria. Other than using it as a spread, my first instinct was to use it with broccoli and cheese and a Skordalia omelette. Just randomly drop in a few spoonfulls here and there after you pour the egg. And if you like things spicy, also drop in some Italian Bomba hot pepper sauce from Trader Joes. Swirl these items around among some cheese and broccoli, bake it at 350 degrees until the egg is firm and cheese is bubbly, then you’re done. It’s so easy!
This awesome hot pepper sauce is fermented Calabrian peppers and unforunately I don’t see it on the T.J.s website. But it’s definitely there in the store. Of course you don’t NEED to add it if you don’t like spicy food, but it mixes so well with cheese. When you mix in the Skordalia, DO be gentle with it. A gentle swirling is sufficient, as you don’t want to make it disappear into the egg completely.
And speaking of cheese … when making frittatas cut the cheese into tiny cubes rather than shredding it. This way the cheese stays together and kinda oozes when you cut into it. Shredded cheese usually gets lost in the egg.
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.
