A while back, my boyfriend and I were hosting a house of friends at a vacation cottage on the North Fork. We spent the week fishing, grilling clams, and eating pie. On our last morning, I wanted to make something special for breakfast—not that leftover pie each morning wasn’t delicious…
Though I’d never made one before, I figured a frittata would be fairly easy, and we’d have a chance to finish off the eggs so as not to waste them. I took all the eggs, leftover cheese, and onions from the refrigerator. I didn’t have a recipe but I understood the basic steps of a frittata: assemble on stove; bake in oven.
I did just that. I cracked all the eggs into a bowl and then grated all the rest of the cheese (which happened to be cheddar, chevre noir, and a little knob of some fancy pecorino) into the eggs. I chopped the onions into small bits; I sautéed them, and then I added the eggs. I sort of swirled them around to stir up the onions on the bottom of the pan. I keep messing with the sides, putting my spatula between the eggs and the wall of the pan. I remembered than I needed to season so I ground some pepper and dusted on some salt. After about 5 minutes, I decided it was time to bake the eggs. I loaded the pan into my preheated oven.
People began to awake and I suddenly became very nervous because I realized that I didn’t know what I was doing and I’d used all the eggs. I’d passed the point of no return so just kept checking the eggs. After about thirty minutes at 350ª, they seemed ready to me. Plus my nerves made me anxious to get the thing out of the oven and onto the table.
I must have done something right because our guests devoured the frittata. My boyfriend—who is my toughest critic—had two slices and so did his best friend. It was fantastic. And, fantastically easy.
To make a successful frittata, you need no skill, nor do you need fancy ingredients or tools. You can doctor it up with spices and vegetables or have it plain-old; either way, it winds up absolutely delightful!
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