Jeg & Sue's Frittata

Now motorsport's most decorated chef will be opening his personal cookbook to race fans and members of the media by featuring one of his own creations each week of the 2007 NHRA POWERade Drag Racing Series. Complete with step-by-step instructions, Morse will divulge a complete recipe on teamjegs.com and NHRA.com that will allow budding cooks a chance to create a masterpiece of their own at home.

This week Chef Nicky heads to Topeka with Jeg & Sue's Frittata. This breakfast treat is sure to get your day started off on the right foot before you enjoy great side-by-side NHRA POWERade Drag Racing.

I remember that when I was just learning to cook, I was torn between places to work. They were both very nice establishments. My final decision was based on the fact that one place served breakfast, and the other served only lunch and dinner. I am not really a morning guy; so needless to say, I did not take the job at the place that served breakfast.

Luckily, here at the track, I only cook lunch and dinner for the crew. But, Sunday morning has a different set of rules. I always cook breakfast Sunday morning, at the track after church, for a small group. Jeg Jr., Woody, Uncle Ronnie, and I are about the extent. We normally have a pretty good variety of breakfast foods ranging from different meats and fruits to some special toast recipe. When Jeg Sr and Sue visit we have a few more items than normal. Uncle Ronnie usually will make the toast, and Jeg Jr will make the coffee. This recipe is one that I try to cook when Jeg Sr. and Sue join us at the breakfast table. You will really enjoy this recipe.

Jeg and Sue’s Frittata
(Depending what the rest of the menu is; this recipe will serve 6-8 people)
(I use a 12 inch non- stick skillet)

Ingredients:

2 Tablespoons Olive oil (Extra Virgin)
¾ Cup Pancetta (Diced)
1 Cup Red Bell Pepper (Diced)
¾ Cup Red Onion (Fine Diced)
1 Cup Peas (Frozen)
3 Large Cloves Fresh Garlic (Grated)
1 Teaspoon Hot Pepper Flakes
Pinch Salt
10 Each Basil Leaves (Thinly sliced)
½ Cup Scallion Tops (Thinly sliced)
12 each Large Eggs
1 Teaspoon Fresh Ground Pepper (Telicherry)
½ Cup Parmigiano Reggiano (Grated)

Procedure:
-Sweat the pancetta in the olive oil.
-Add the red bell pepper and red onion; cook until the pepper is just a little tender
-Add the peas, garlic, pepper flakes, and salt
-When the peas are cooked until tender, add the basil and scallions
- Whip the eggs, black pepper, and cheese together until frothy
- Add the egg mixture to the skillet and scrape the inside of the skillet with a rubber spatula until the egg starts to cook
-Cook until lightly brown on the bottom
-Turn the frittata over and cook until lightly brown
- Serve this with some really good breakfast potatoes.

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