Pimento cheese frittata

I’ll be honest upfront, this frittata does not actually have pimento cheese in it. Instead, it contains the elements of a pimento cheese, which I am here for. While the idea of making an egg dish with true pimento cheese dip inside sounds good in theory, in reality it would probably be weird. Fortunately, this dish gives you the essence of the dip we all hopefully love in the right way.

NYT Cooking’s Pimento Cheese Frittata

Why I like this recipe: Quite frankly, it’s easy and will be ready to go in 30 minutes, prep included. I also appreciate that it’s light, making it a good real-time or, dare I say, leftover lunch. Even John, who was openly skeptical about the dish, said it was “really good.” The flavors and textures were thoughtful and unique, and now I’m craving pimento cheese dip.

What I’ll do differently next time:

• I followed the recipe exactly here apart from using a 10-inch skillet — I only have a 12-inch one, which worked totally fine, just thinner. Use the 10-inch if you have it!

• It could be spicier. Whether you do this by adding hot sauce after or adding cayenne pepper, I think you’ll be glad you upped the heat.

• Season throughout, even though this isn’t explicitly stated. The eggs have salt and cheddar is naturally salty, but season the veggie mixture with salt and pepper to taste to bring out all the right flavor.

• The recipe has you section off the cream cheese, freeze the pieces and add in before baking. This works fine, but I think I’d prefer it incorporated throughout, similar to how pimento cheese dip is.