Taste of the Lions

The Detroit Lions are hosting the third annual Taste of the Lions presented by Ford at Ford Field on Tuesday, May 12, 2015. The strolling food and wine event will feature more than 20 of Metro Detroit's top restaurants and an opportunity to meet the 2015 Detroit Lions. Click here for more information about Taste of the Lions.

This recipe is courtesy of Executive Chef Brian Perrone of Slows Bar BQ and Slows To Go:

Smoked Brisket Frittata   
6oz Smoked Beef Brisket
1oz Minced Garlic
4 oz Sweet Red Pepper, diced
4oz Mild Shredded Cheddar
8 Eggs
2 Tblsp Half & Half
2 tsp Canola Oil
Salt & Pepper to taste
1.    Pre-heat broiler. Set rack 5" below broiler.
2.    Heat 10" non-stick, oven proof, skillet over medium high heat.
3.    Crack eggs into mixing bowl. Add half&half, cheese and salt & pepper to taste.
4.    Add canola oil and garlic. Saute for 1 minute to lightly brown.
5.    Add red peppers and season with salt. Saute until softened.
6.    Add diced, fully cooked brisket. Toss to combine and heat through.
7.    Add egg mixture to pan.
8.    Using heat proof, rubber spatula, gently move  eggs around in pan.  Do not overmix. As eggs set, continue to move around to let raw egg come in contact with pan surface.
9.    When eggs appear more than half cooked, stop moving and allow bottom to form a crust.
10.    Move pan to broiler. Broil until puffed up and lightly browned. Eggs should not be fully set.
11.    Let stand for 5 minutes.
12.    Slide onto platter and serve.


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