Pimento Cheese Frittata Recipes

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PIMENTO CHEESE FRITTATA



Pimento Cheese Frittata image

The South likes to claim pimento cheese as its own, but its origins can actually be traced back to New York, the home of cream cheese, which makes up the spread's foundation. Cheddar and mayonnaise were later additions. This frittata is a hodgepodge of creamy and spicy, celebrating the flavors and textures of pimento cheese. The fresh herbs add vibrance, and the sharp Cheddar can stand up to the spiciness of the various peppers. The chunks of cream cheese add velvety bits to each bite.

Provided by Vallery Lomas

Categories     breakfast, brunch, dips and spreads, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 ounces cold cream cheese, cut into 16 pieces
6 large eggs
1/4 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon red-pepper flakes
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, diced
1/2 medium bell pepper (preferably red), trimmed, seeded and diced
2 garlic cloves, minced
1 jalapeño, diced
1 (4-ounce) jar pimiento peppers, diced
1 cup shredded sharp Cheddar
2 tablespoons finely chopped chives

Steps:

  • Heat oven to 400 degrees. Place the cream cheese pieces in the freezer.
  • In a medium bowl, whisk together the eggs, cream, salt, red-pepper flakes and black pepper until combined.
  • Add the olive oil, onion, bell pepper, garlic and jalapeño to a 10-inch cast-iron skillet and sauté over medium heat until softened, about 8 minutes. Stir in the pimiento peppers, reserving their liquid. Turn off the heat. Add the reserved pimiento liquid (about ⅓ cup) to the eggs and whisk to combine.
  • Spread the cooked vegetables in an even layer in the skillet. Sprinkle the Cheddar, chives and chilled cream cheese over the vegetables. Pour the egg mixture on top.
  • Bake until the eggs are set, 13 to 15 minutes. Remove from the oven, and let cool slightly before serving warm or at room temperature.

PIMENTO CHEESE GRITS



Pimento Cheese Grits image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

8 slices bacon, chopped
6 scallions, sliced, greens and whites separated
4 cloves garlic, minced
6 cups low-sodium chicken stock, warmed
1 1/2 cups quick grits
8 ounces cream cheese, at room temperature
Two 4-ounce jars sliced pimentos, drained
2 cups grated sharp Cheddar
1 cup grated Monterey Jack
2 tablespoons adobo sauce
1 heaping tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
  • Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
  • Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.

FRITTATA



Frittata image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 14

Olive oil, for drizzling
8 mushrooms, quartered
6 spears asparagus, chopped
Salt and freshly ground black pepper
12 large eggs
1/2 cup grated Monterey Jack
1/4 cup grated Parmesan
2 dashes hot sauce
2 tablespoons butter
1 medium onion, halved and sliced thin
1 cold baked potato, diced
1/4 cup chopped green olives with pimentos
2 jarred roasted red peppers, sliced thin
8 fresh basil leaves, chopped

Steps:

  • Preheat the oven to 450 degrees F.
  • Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
  • Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
  • In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
  • Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
  • Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

SPRING ONION PIMIENTO CHEESE GRITS



Spring Onion Pimiento Cheese Grits image

Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 10

2 cups uncooked stone-ground yellow grits
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
3 cups shredded Monterey Jack cheese
1 jar (4 ounces) diced pimientos, drained
3 green onions, diced
1 teaspoon sugar
Dash cayenne pepper
1/4 cup butter, softened
Salt and pepper to taste

Steps:

  • Prepare grits according to package directions. Keep warm., Meanwhile, using a mixer, beat cream cheese. Add mayonnaise; continue beating until creamy. Add next 5 ingredients, mixing until well blended., Stir butter and pimiento cheese mixture into the warm grits; season to taste. Mix well.

Nutrition Facts : Calories 281 calories, Fat 20g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

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