Monday, June 2, 2014

Frittata, Frittata, Frittata

I am enjoying the types of dishes found in this new cookbook my sister has given me. Too many times I find cookbooks that seem to be writing recipes for a demographic I have never met. I live in a world where there are (almost) constantly three small ones asking something of me, so to be able to read a recipe and execute it is about all I can do.  Recipes that require reading through it 5 times before being able to grasp what I am suppose to do (let alone have the budget to purchase the ingredients)  puzzle and shock me. Who, besides the Marthas of the world have time for that? NOT ME!

 Thankfully this recipe book is straight forward and simple. We love that right?! After making it today I was thrilled to discover it is super fast, easy to adjust to your specific likings and delicious. (we devoured the whole thing) Triple win. I have taken a few liberties with the recipe and will include my notes alongside the original.

Taken from "Dinner, A Love Story" by Jenny Rosenstrach

Total time: 25 minutes
everything prepped and ready to go

1 Tbs olive oil
2 Tbs chopped onion or shallots ( I used half of a yellow onion and it worked wonderfully)
salt and pepper to taste
Handful of fingerling potatoes, thinly sliced into "coins" like thick potato chips ( I used small golden potatoes since my grocery store had no time I will cook them in two batches because the potatoes were one of our favorite parts and I want to amp them up)
8-10 grape tomatoes, chopped (I sliced them in half and squished them when cooking)
1 garlic clove, minced (the recipe does not tell when to add this, so I added it with the tomatoes)
2 cups washed and roughly chopped fresh spinach ( I used fresh basil...heavenly!)
4 eggs ( I always add one or two extra eggs when making dishes like this because I feel like it adds more fluff and rounds it out better)
1/3 cup crumbled feta, plus more for sprinkling on top
1 Tbs chopped fresh herbs, such as parsley or chives ( my chives had gone bad by the time I got to making this so I omitted the herbs)

Preheat the broiler. In a cast-iron (or ovenproof) skillet, heat the oil over medium heat. Add onions and salt and pepper and cook about 1 minute.

Push onions to the side of the pan and add the potatoes in a single layer. ( I would recommend removing the onions at this point and added them back when you place the tomatoes in. I burnt mine a bit due to me wanting my potatoes really crisp. ) Cook another 5 minutes, until the potatoes are crispy and mostly cooked through. Add tomatoes ( and garlic and onions-if you removed them) and cook, stirring for 1 minute. Add the spinach to the pan and stir until the leaves wilt.

time to add the extra cheese and pop it under the broiler

Whisk together the eggs, cheese and herbs in a small bowl. Pour the egg mixture into the pan and stir lightly to make sure the spinach and potatoes are evenly distributed. Let cook without stirring for about 2 minutes. When the eggs are mostly cooked around the edges, sprinkle more cheese on top and transfer to the oven. Broil for 1-2 minutes (sounds is perfect!!) until eggs are cooked on top and cheese is slightly golden. Serve cut into pizza-like wedges.
finished...and smelling so insanely good!
Please let me know if you try this and what modifications you make. Enjoy!

1 comment:

emily said...

That's funny - I just wrote a blog post for a friend's food blog with a very similar recipe for very similar reasons (simple, good food cooked with little ones underfoot). I want to start a blog that focuses on recipes for that demographic, but I'll have to wait until after we move!