Frittata On My Mind
Today I had an intense craving for a frittata and nothing else would do. I think my love affair with the frittata began last Wednesday night when we went to Peter Lowell’s for dinner and, on the antipasti plate, was the perfect little slice.
I’ve been thinking about that slice of frittata for almost a week now. Yes, I know I’m strange.
So I deemed tonight the night. Or, rather, this afternoon the afternoon seeing as I was famished for dinner at the golden hour of 4:45. I stood in front of my freezer and pondered what should go into the frittata. You see, I’ve never actually made a frittata before! All this talk about eggs and that was the one dish we didn’t cover in my class at school. They always intimidated me with their golden puffiness and pie-like grace. I’d rather just make a quiche so I can eat the crust, you know?
But we must face our fears!
We must conquer frittatas together.
Three cheers for EGGS! (I should really just start a blog about how to cook eggs?)
Roasted Broccoli and Corn Frittata
First things first. Heat up your oven to 375. Then, get about a half bag of frozen broccoli a-roastin’
After about 10 minutes, add 1/2 cup of frozen corn and continue roasting for another six or seven minutes. You may stir…but don’t go crazy.
While the broccoli and the corn are roasting, crack four eggs into a bowl and whisk well.
Then, heat your trusty old cast iron skillet and spray with cooking spray. This is the one that I have and I LOVE it. I got it back in 2007 while in school and couldn’t cook without it. You can cook more things than you know in a cast iron. That’s all I’ll say.
Reduce the oven temperature to 350 and then add the roasted broccoli and corn to the skillet, spreading out evenly so they cover the whole bottom of the pan
And then pour in the eggs, gently moving them around so they cover everything
Now, this is the important and most delicious part so listen up. Sprinkle 1/3 cup cheese (it doesn’t matter what kind….the key is CHEESE) all over the top of the eggs
Along with a big pinch of red pepper flakes, a sprinkle of sea salt and some pepper
Let the eggs cook only for about three to four minutes…you don’t want to cook them all the way but you want them to set around the edges. The top should be still gooey and the edges should be firm enough that you can run a spatula around them. Then, set the skillet in the oven and bake for four minutes.
Resist the urge to stir. I know, it’s hard.
When you pull it out, it should look something like this
Since it’s only for two, you can slice yourself up a big half and save the rest for breakfast!
Nom nom nom
Oh eggs, how I love thee.