February 25, 2013

Spam + Peas + Rice Frittata



Ingredients:
8 eggs, beaten
1 1/2 cup frozen or fresh peas
1 1/2 cup cooked white rice
12 oz Spam lite, cubed
1 small onion, diced
1 clove garlic, minced
sea salt
freshly ground black pepper
kecap manis


Directions:
Preheat oven to 325. Brown the spam on all sides in In a 12 inch cast iron skillet*, heat oil and butter. Whisk together the eggs, peas, rice and spices, put aside. Add the garlic and onions and sauté until the onions are translucent. Add the egg mixture. Stir to evenly distribute the spam, onions and garlic. Keep on medium heat and cook until just beginning to set. Bake about 10 minutes or until the top is just beginning to brown. Remove from pan and slice. Drizzle with kecap manis.

*or other oven-safe skillet

My thoughts:
I admit it, I like Spam. I like it despite not growing up with it or being Hawaiian or a GI in WWII. Now I am not one of the crazies to eats it fresh from the can with a spoon, but panfry up some spam and I'm in. This frittata was inspired by the bacon rice that we make for late weekend breakfasts (can you eat brunch at home? if you can, this is brunch for us). Instead of serving the Spam and egg on top of rice, I folded everything together into light, fluffy scrambled eggs then popped it in the oven to set. We are more than I'd like to admit the first day it was that good but the leftover were delicious as well re-heated in the oven for a few minutes. Perfect for a multi-day Spam fix. I was a little worried about how the rice would be in a frittata but it was wonderful, it retained its texture and added a lot of body and substance.