Upon getting home from work tonight, I decided it was time to decimate my stockpile of MWWB eggs and use up my share of purple potatoes.
It was time to frittata.
I Googled “frittata recipe” and found this one by Rachel Ray linked from the Food Network website. I followed the recipe pretty closely but added eight or so cherry tomatoes (freshly picked from Whitman’s organic garden; I spotted them while collecting the rosemary). I also didn’t fish the garlic out of the olive oil. Seriously, just leave it in (unless you don’t like garlic, in which case you’re probably not going to put any in anyway…).
It’s a really straight-forward recipe and used 12 of my 19 eggs! Hoorah!
Things I suggest doing while your frittata is in the oven:
- Grate the cheese that you will soon sprinkle atop your frittata
- Open the windows of your AC-less house so you don’t burn to death with the oven at 450°
- Sing the “Lion King” hit “Hakuna Matata,” substituting “Frittata” for “Matata”
- Peek longingly/excitedly at your frittata
Things I don’t suggest doing at all: Grab the still-hot handle of your skillet pan once it’s hanging out on the kitchen counter after being taken out of the oven.
All blunders aside, the frittata itself is “luscious” (as my mother would say). Good thing, too, because I don’t think I could eat it all in one sitting.