Shishito, Canadian Bacon and Goat Cheese Frittata

@tisas.kitchen

We ended up with an abundance of shishito peppers in our garden this year, so they are now going in all the things.

Is there anything easier or tastier than a frittata? Frittatas are so versatile; just take a look in your fridge/pantry and see what’s available to throw in. In this case, I needed to use up some of our shishito peppers, had some Canadian bacon and goat cheese on hand and voila.

Serves 6

• 2 tablespoons avocado oil, divided

• 1 pound shishito peppers

• salt

• pepper

• 6 ounces Canadian bacon

• 2.5 ounces goat cheese

• 12 eggs

• 1/4 cup heavy cream

Preheat the oven to 375 degrees.

Heat one tablespoon of the avocado oil in a 12-inch nonstick, oven-safe frying pan, over medium-high heat. Once the oil is shimmering, add the shishito peppers and season with salt and pepper. Try not to stir too often, as you want to create char/blisters on the peppers. Once the peppers are blistered, remove from the pan and let cool slightly. When the peppers have cooled, cut them into bite-sized pieces, tossing the stems, and transfer to a small bowl. Set the pan aside; no need to wipe or clean, as you’ll be using it again later.

While the peppers are cooling, cut the Canadian bacon into bite-sized pieces. Add the Canadian bacon pieces to the bowl with the peppers.

With your hands, crumble the goat cheese into small pieces and set aside.

In a large bowl, beat the eggs and heavy cream. Season the egg mixture with a good pinch of salt and a few cranks of freshly ground, black pepper.

Return the pan to medium heat. Add one tablespoon of avocado oil. Once the oil is shimmering, add the peppers and Canadian bacon.

Once the pepper and Canadian bacon are warmed through, remove the pan from the heat and add the egg mixture. Redistributed the pepper and Canadian bacon as needed. Drop pieces of the goat cheese all over the pan.

Transfer the pan to the preheated oven and check the frittata after 15 minutes. It should be fully set and not jiggly. Once set, CAREFULLY remove the pan from the oven. Keep in mind the handle of the pan will be HOT. Cover it with a towel or handle protector, so you don’t accidentally grab it without thinking. (Don’t ask me how I know that can happen. Ouch!) Let the frittata cool slightly, then cut into six slices. Eat it alone, or serve with a green salad, dressed with olive oil, lemon juice and flaky finishing salt.