Sunday, November 15, 2009

Are you hungry?

I had a discussion with La Fabulous the other day about cooking and she expressed again that she thinks she doesn't know how to cook. This is problematic when you are attempting to woo someone via their stomach (not that I have ever done this *cough*.) I decided that it would be a travesty if she - or any of you! - was to perhaps lose a chance at the love of one's life because you were forced to go to IHOP because you couldn't whip together one quick and astonishing meal from things you can buy at the bodega across the street. So: frittata.

You will need: Eggs, about 3 per person. Potatoes. Some veggies - I always use onions, but also like bell peppers, mushrooms, spinach, zucchini... things you wouldn't hate in an omelet. Sausage, if you are a sausage eater. Cheese, if you feel like it. A touch of cream or milk or half and half or non-vanilla soy milk. Salt and pepper and cayenne if you like; garlic too, powder or minced.
First, get all your veggies ready. Chop them up into bite sized-ish pieces. Slice your potatoes into rounds thinly.

this is the minimalist version - peppers, onions, potatoes

Now choose a pan. I was making a lot of breakfast for a lot of people, and used three Russet potatoes, a whole red pepper and most of a largish onion, so I went with a giant cast iron skillet. When I make this for just me and the boy, I use an 8" square brownie pan and about 1/3 the stuff. Oil the pan generously and put your potatoes in so they form the crust.

Saute any of the fillings that require it - any meat that is raw, like sausage or bacon or the neighbor's awful cat, and any veggies that won't cook thoroughly in the time it takes to bake, like onions or mushrooms or broccoli. This is where I toss the seasonings in: salt and pepper and garlic. Softer veggies or ones that will overcook, like bell peppers and zucchini, don't need this step.

Layer your fillings on top of your potatoes.
just throw it all in. if i put cheese in, it goes on the bottom.

Now your eggs. Crack as many as you need - two or three per person - and add about a teaspoon of dairy (or soy) for each egg you use. Like I said, I was feeding lots, so I used a whole dozen eggs and a 1/4 cup of soy creamer (this was the dairy free version. I found out later it should have been meat-free, too. My bad.) Whisk them all up until they are creamy and light.
Then pour it on the top of your stuff.
this is balanced rather precariously, which was pointed out to me as I almost threw it to the floor in my frenzy to photograph it.

You should have had your oven preheating at this point, but I won't tell if you forgot. 350-ish, and closer to the bottom than the top of the oven is better. It takes about 40 minutes, until it doesn't jiggle when you shake it and the edges are a little browned. If you want cheese and didn't put it in before, it's alright to melt it on the top.

Cut this into wedges and serve it with sourdough toast and plenty of butter and marmalade. Or make muffins. Muffins are always delicious. If you're eating this for dinner, opt for a warm crusty loaf of bread and a light red wine. I prefer the sausage to be chorizo at dinner. Green bell peppers and tomato with the chorizo make it like a Spanish torta. The best thing about this is, there is the potential for lots of prep work to be shared with the person you are out to impress, while standing shoulder to shoulder in your tiny kitchen, talking about your travels and feeding each other bits of cheese. And if the person should turn out to be the sort who eats your scrumptious meal and never returns your phone calls, you can take comfort in the fact that you probably blew less than $15 on dinner, not counting the wine, and that's what you would have spent on take-out.

1 comment:

  1. This is wonderful but made me want to cry a little. I'll make it for the NEXT boy. Hmph.