Tama's Roasted Shishito and Gruyeré Frittata

Gruyeré pairs beautifully with mild Japanese shishito peppers and where the cheese met the outside rim of the cast iron skillet, it crisps into a delicious crunchy texture. Enjoy this flavorfully, cheesy frittata for breakfast or with a crisp salad and a nice glass of Syrah.

Servings: 1

Cook Time: 20 minutes

Pair With: A bold, fruit-forward red, like a Syrah.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


2 tablespoons butter
handful shishito peppers
salt and pepper to taste
2 eggs, whisked together
sprig of fresh thyme, destemmed
1/4 cup grated  Gruyeré


Melt the butter in a cast iron skillet and sauté the shishito until they are browned and blistered, stirring to brown evenly. Season to taste with salt and pepper. Cut the stems off and set the peppers aside.

Pour the eggs into the hot skillet, they should sizzle. Turn the heat to low and place the peppers on top. Sprinkle with the thyme, salt and pepper, then the cheese. Put a lid over the pan and cook until the eggs are almost set.

I had this frittata for breakfast with a waffle, but it would be great with a fresh green salad and a glass of bold red wine for lunch or dinner.


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Chef's Notes:

I'm hooked on the sweet, mild, Japanese peppers called shishito, pan fried in butter and sprinkled with salt and pepper. They make an excellent low-calorie nibble with a bold, fruit-forward red.