I love how…
these chain emails are crossing the globe: a poem exchange last week. And, today, a recipe exchange.
As most people are staying home and returning to things like: binge tv watching, sending chain emails to everyone they know, and occasionally–reading or playing games with family, I like to think that we’re all experiencing a great reset. A reset into being who we really are–and not who we’ve been conditioned to be. NO, I am definitely NOT SAYING that I am happy about the suffering that is taking place all over the world–that most definitely does not gladden my heart. But–I TRUST that each and every one of us will only ever return to the love that we are. Yes, that is my deepest belief.
So, if you’re still with me, I would love to hear what type of exchanges YOU are participating in during this quarantine-stay-at-home time. Or, other activities that you’re doing to fill your time (by commenting below–please, keep it rated PG).
And, for those of you who are are still-still with me, below is the recipe I submitted in the recipe exchange. Bon appétit!
Frittatas (as you probably know) can be made in a million different ways. With a million different possible ingredients.
In my opinion, the absolutely necessary ingredients are:
oil and/or butter
potatoes (red or white–not russet which get mushy)
garlic
eggs
cheese
Beyond that, you can add whatever you like AND/OR in these quarantine-stay-at-home kind of days, whatever is in your fridge.
onion
(This is only listed below the MUST HAVE ingredients because THIS MORNING no onions — even dried — could be found anywhere in the house.)
olives
green peppers
mushrooms
tomatoes
jalapeños
pickles
salsa
okra
…
This list could practically go on forever.
How to make a Frittata if you never have?
1. Choose a large skillet.
2. Add butter or oil and heat.
3. Add diced potatoes (3 or 4 for 2 people with leftovers)
4. Cook until starting to get tender
5. Add onion and/or garlic
6. Add whatever else you want
7. Pour the beaten eggs (3 or 4 work for 2 people, add as required to covered all the veggies–AH, you could also add already cooked meat if you so desire)
Now…this is where the STYLE differs.
a. You can cook it like for an omelette where you use a spatula and lift at the outer inside-edge of the pan and then let the uncooked egg-goo slide under (so that it can also cook).
If you choose this method, I find it best to do this in several places around the pan. If you have young children, you could turn this into a learning activity. As in, “What time is it where my spatula is? Now what time? Now what time?” This could go on for however long you can bear. Or, until the eggs are fried to a crisp and have set off your fire alarm.
b. Or, you can choose the broiler in the oven method.
For this, I highly recommend a pan that won’t melt. Something sturdy and made to be put under a very hot flame/or broiling coil.
Regardless which method you choose (a or b), next comes:
9. Add and melt the grated (or broken into bits) cheese.
Using a broiler is one of the easiest ways. But…if you’ve already been inside for a super long time, you might want to use a blowtorch from your wood shop. Or–the less scary torch that you normally use when making crème brûlée.
10. Serve and eat.
I recommend cutting the different slices as you would pizza-pie.
Or, if you have young children, you could turn this into another learning exercise of forced family fun. As in, cut the different pieces into triangles, squares, rectangles–and for the brave–rhomboids. Your pick.
You can serve your Frittata with:
crispy sourdough toast
rice
grits
tortillas
fruit
fruit juice
coffee
tea
water
or…mimosas
Again, your taste — and the state of your cupboards — will determine what you eat or drink along with your most delicious Frittata.
Bon appétit!
Mahalo to Yumna Jawad at feelgoodfoodie.net for the frittata picture. And, no, I did not look at her recipe before writing my own. ;-)
