Recipes

Frittata with Sour Cream and Pickled Jalapeños

By
Teo Paul

Published: 

Excerpted from Done Right by Teo Paul. Copyright © 2026 Teo Paul. Photography by Daniel Neuhaus. Photograph on page 25 (top right corner) by Barbara Allain. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Frittata with Sour Cream (Daniel Neuhaus)

Ingredients

  • 2 Tbsp olive oil (or more, if needed)
  • 1 cup mushrooms (I like shiitake, but button work), stemmed and roughly diced
  • 1 onion, diced
  • 1 cup blanched and finely chopped curly kale
  • Salt and ground black pepper
  • 18 large eggs
  • 1 scant cup heavy (35%) cream
  • Finger-sized chunk of Piave (or whatever cheese is in the fridge), grated
  • Sour cream
  • *Pickled Jalapeños

*Pickled Jalapeños:

  • 5 lb (2.3 kg) jalapeños, cut into ½-inch-thick rounds
  • 2 cups white vinegar
  • 2 cups white sugar
  • ⅓ cup kosher salt
  • ½ small onion, thinly sliced

Directions

  1. Preheat the oven to 375°F.
  2. Heat a 10-inch cast-iron pan over medium heat. Add the olive oil and then the mushrooms, onion, and kale. Cook for 10 minutes, adding more oil as needed and stirring occasionally so the onions don’t burn and the kale cooks through. Season generously with salt and pepper. Pull it off the heat once the onions are just starting to go a little brown.
  3. Crack the eggs into a large bowl. Add the cream and whisk thoroughly. (The better the whisk, the better the frittata will be. A flexible whisk does a better job than the cheap stiff ones.) Pour the egg mixture straight into the pan, over the sautéed veg.
  4. Sprinkle the cheese over top and season with salt and pepper.
  5. Cover loosely with parchment paper.
  6. Bake for 35 to 45 minutes, until the frittata is firm, with no jiggle in the middle. If there’s a dip in the middle, she’s not ready.
  7. Serve with a dollop of sour cream and some pickled jalapenos on top.

For the Pickled Jalapeños:

  1. Sterilize six 1-cup mason jars.
  2. Pack the jalapeños into the sterilized jars, dividing evenly.
  3. In a large pot over medium heat, combine the vinegar, sugar, salt, and onion. Stir well to help the sugar dissolve and slowly bring to a simmer, stirring regularly.
  4. Ladle the brine over the jalapeños in the jars, making sure they’re fully covered.
  5. Place the lids and rings on and tighten gently.
  6. Process the jars in a boiling water bath for 10 minutes (start timing once the water returns to a full boil). Ensure the jars are covered by at least 1 inch of water, then let cool, undisturbed. Check the seals before storing and tighten the lids.

Note: Sealed jars can be stored in a cool, dark place for up to 1 year; once opened, refrigerate and use within 3 months.