Foo Foo Mama Choo, that is!!
BAM!
It’s the end of the week. You have tons of mis-matched things in your fridge like purple potatoes and beet greens. Totally obscure, right? The stuff will most likely get thrown out if you don’t use it, but there just isn’t enough of ONE THING to make anything happen. Not enough potatoes to make a proper potato salad. Not enough beet greens to make a substantial sauté. This happens more often than not, but what are we to do?
Well, you can put it all in a frittata! That’s what happened here, and I have to tell ya, it’s pretty frikkin awesome!
There are a few things that you need to make this happen:
Foo Foo Mama Choo Hot Sauce
This stuff is the BOMB! It’s so damn hot that it really does feel like a bomb has gone off in your mouth – in a good way! I always, always, ALWAYS add hot sauce in my eggs if they’re going to be scrambled at all. It’s like adding salt, pepper, and milk to your eggs, it’s just kind of a requirement. Then, on top of the eggs if they’re poached, fried, boiled… Anyhow, Foo Foo Mama Choo’s flavor is on POINT. It has the perfect amount of sweetness for that liquid fire. We’re talking Carolina Reaper chiles. It was rated the hottest chili pepper in the world by Guinness World Records in 2012. Holy F#@*.
Eggs, Bread, Cheese
Next, you obviously have to have eggs, then the not-so-obvious is some sort of bread, and cheese. The rest is up to you.
Anything Else In Your Fridge
I went super heavy on all the veggies, super light on the meat, and kind of light on the eggs. I didn’t think 4 eggs would be enough to make 4 servings, but with all of those veggies packed in there, it totally was. The bread and cheese add that perfect crunch, tang, and bulk, and boy you’re in heaven! I know what you’re thinking – how can it be good with all these hodge-podge ingredients? You’re just going to have to trust me – this egg bake was fantastic. The hubs and I nearly ate the whole thing in one sitting.
Depending on your spice level, you may or may not need that extra dribble of hot sauce in the end. The spice from the hot sauce is very present, though not bringing hellfire upon you as much as the straight stuff. Don’t say I didn’t warn you though.
Fire Salute!
Listening to:
3 Inches Of Blood
Fire Up The Blades
- 1 Tablespoon Extra Virgin Olive Oil
- 3/4 Cup Julienned Onion
- 3/4 Cup Shredded Carrot
- 1/2 Cup Purple Potatoes, cut in1/4 inch cubes
- 1/2 Cup Cherry Tomatoes, Halved
- 1/2 Cup Beet Greens cut in thin strips
- 1/4 Cup Leftover Brisket, cut in1/4 inch cubes
- 1 Teaspoon Salt, divided
- 1/2 Teaspoon Freshly Cracked Black Pepper, divided
- 2 Tablespoons Unsalted Butter
- 1 Large Hamburger Bun, cut into 1/2 inch cubes
- 4 Large Eggs
- 1/3 Cup Almond Milk
- 2 Tablespoons Fresh Cilantro
- 1 Tablespoon Foo Foo Mama Choo
- Non-Stick Cooking Spray
- 3/4 Cup Sharp Cheddar Cheese, divided
- Heat the oven to 350 F, and place a square, 9×9 glass pan on the center rack.
- Heat a sauté pan over medium-high heat, and add in the olive oil, onions, and carrots. Cook until the onions are a bit wilted, about 10 minutes.
- While that cooks, add the potatoes to a microwave safe bowl, cover with plastic wrap, and nuke for 4-5 minutes until tender.
- Add the tomatoes to the onions and carrots, and cook 5 minutes more.
- Add in the beet greens, brisket, and potatoes to the veggie mixture, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until the greens are wilted, about 3 minutes.
- Remove from heat, and set aside.
- Heat another skillet over medium heat, and melt the butter. Add the cubed bread, and toss until coated with the butter, and let brown, about 1-2 minutes per side.
- When finished toasting, remove from heat, and set aside.
- In a small bowl, mix together the eggs, milk, cilantro, Foo Foo Mama Choo, and remaining salt and pepper.
- Remove the 9×9 pan from the oven (be careful, it’ll be hot!), and spray with olive oil or non-stick cooking spray. Add in the veggie mixture to the bottom. Pour the eggs in, trying to make it even as you can. Layer half the shredded cheese, then put the toasted bread, keeping everything even as you can, pressing down so that the bread absorbs some of the egg mixture.
- Top with the remaining cheese.
- Bake in the oven for 20 minutes, then let cool before serving
Disclosure: I received product from High River Sauces, but was not compensated in any way for this post. All opinions are my own, and I have to tell you that these sauces are bad-ass. Any self-respecting metal head (or anyone for that matter!) should pick up a bottle or two! They are fantastic!
I recommend Tears of The Sun and Hellacious for the more mild-goers, and the Rogue and Foo Foo Mama Choo for those who love to sweat when they eat, and drink tons of milk afterwards.
I soooooo cant wait to make this recipe this weekend. you are an rock & roll outlaw!!! thank you!!!
I can’t wait either!! Haha Thanks so much for being the RADDEST!
You are so creative! I love your kitchen concoction! The hot sauce sounds great, I will have to find some.
Aww thank you Cathy!! I hope you had a fantastic birthday!
Awesome way to clean the refrigerator. I haven’t tried this hot sauce, but after reading this post, I gotta try it. Love hot sauce on eggs too and this frittata looks amazing!! Great photos, too!
Thank you so much for your kind words, Bill! It’s great when you can clean out your fridge, and a super special dish comes of it!