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  • Frittata: A Tribute

    Perhaps I am getting nostalgic, since I am about to bid the US farewell for 10 days for my trip to Brazil. I have been reflecting on the past year, and my heart is full of amazing experiences and people I love. As with many like-minded people who think of food as a way of life, to say my family is full of food-lovers is....maybe an understatement. An email from my cousin a few months ago, after I requested her to send me her frittata making tips, is serious evidence of this. She made a killer brunch New Years Day (which, by the way, was the BEST way to spend the first day of the year: coffee, making food with people you love, relaxing, making a mess....perfect), and included a super tasty frittata of goat cheese, her home-dried tomatoes from the summer previous, and caramelized onions.  Frittata is a simple, delicious breakfast, brunch or dinner. I don't need to tell you that. Heck, you can even freeze slices of it for a super quick meal in the relative near future by warming up slices in a warm oven (or, thawing overnight, and warming in the oven the next day). It is flexible, a great way to clean out your crisper or just a great way to treat yourself in a nourishing, lovely way. Pair with a salad, some toast, and boom! Look at you...all adulting with your shit together! Side note: I love to make frittata on the weekends in which I bake pizza, since you're already gonna be choppin' up lotsa toppings!In general, you gotta have textural, color and flavor variety. The wise advice of my cousin: think of the egg-base a mere carrier for you desired toppings, which should include:

    • Something green and leafy: kale, spinach, chard; a quick sautee or even blanch, then squeezing out excess moisture is key for non-soggy frittata with greens.
    • Something toothesome for texture: red peppers, mushrooms (sauteed), chunks of zucchini....whatever ya got laying around, but into relatively small-ish chunks so they cook quickly. Watery veg should be sauteed to get extra water out to prevent soggy frittata. 
    • Something salty and/or umami: dried tomatoes (plump them up a bit in hot water if they are really dry or use oil-cured), olives, capers, roasted red peppers, bacon, caramelized onions, fresh red onion sliced into thin half-moons, your favorite veg-based sausage....etc. You get the idea. Use your imagination! 
    • Something cheese-y: kinda optional, but kinda not in my mind...you could totally use some plant-based creamy cheese, but maybe not that weird Daiya stuff? I like goat cheese and gouda, but cheddar is ol' reliable. A good sharp one, perhaps a 2 to 5 year cheddar, like Hook's! As for grated or chunks...well, that is also up to you (go figure!), and could also be dictated by the type of cheese: goat cheese will be in dollops, as would creamy nut-based or tofu-based "cheese". Firmer cheese could be grated or cubed, and that my friend, is your call. I my preference is to grate firm cheeses, since I love the frico-esque crust you can develop by sprinkling cheese on the top of your 'ttata, and broiling for the last few minutes of baking. But I totally get it: some mornings/days, you JUST CAN'T grate cheese. I wouldn't totally be against using pre-grated cheese, but maybe just not always? Cause it usualy has weird anti-caking agents as well as mold inhibitors in it...
    • Potatoes: optional, but, I love them in my frittata. Deb has the best way, I think, for easy potato'ing for frittata, so I adapt her method in the recipe I am sharing. You could use a waxy variety of potato, or even sweet potaotes. A mealy, feathery starch potato, like Russet, won't work so well here, though. 

    And I don't need to mention to always use the best ingredients you can find, right? The cheese: you know we mean business in WI. And the eggs! You can't beat the color and flavor of locally produced eggs from happy hens! Seasonal, fresh produce, people. Ideally, your frittata should be as if the farmer's market threw up in your egg base. Haha, that is kinda gross sounding, but, true. I'll stick with that. K. So, you see, flexible within a few suggestions to keep it interesting both for your palate and eyes. If you are lacking in something above, don't sweat it. Just go for it, and make sure your egg base is well-seasoned (well, do that anyways). Fresh herbs, dried herbs and spices that you fancy, a dollop of yogurt or splash or cream...you do you. 



    Red Pepper, Mushroom, Kale & Gouda Frittata // makes 1 10"-12" frittata, or 8 fairly large pieces //

    • 1/2 red bell pepper, cut into 1/3" bite-sized slices (about 3/4 cup)
    • 1/2 small sweet or red onion, sliced into thin half-moons (about 3/4 cup)
    • 1 cup sauteed mushrooms (from about 3 cups raw sliced mushrooms)
    • 2-3 cups kale or spinach, chopped or torn into bite-sized pieces (about 8-10 oz)
    • 1 cup gouda, or cheese of choice, grated, dolloped or chunked into small cubes (about 3-4 oz)
    • 3-4 small to medium waxy potatoes, like yukon gold or baby reds (about 9-10 oz), cut into 1/2" wedges
    • 1 cup water seasoned with salt to taste
    • 3 TB olive oil or butter
    • 8-10 large eggs
    • a dollop of yogurt or sour cream (optional)
    • salt and pepper, to taste (start with 1/2 tsp sea salt and 1/4 tsp pepper, since I realize you probably don't want to taste raw frittata goo)
    • freshly grated nutmeg (optiona, but I think mandatory for all baked-egg dishes)

    1. In a 10" to 12" skillet or cast iron pan, heat the 1 cup of water seasoned with salt, and add the potatos. Cook for about 10 minutes of medium-simmer, until the liquid is absorbed and potatoes are mostly tender (they will continue to cook).

    2. Add in the remaining veggies and olive oit or butter, and cook, stirring occasionally for about 5-7 minutes, until everything is heated through and the greens are starting to wilt. At this point, you'll also want to pre-heat your broiler.

    3. Mix the eggs with the salt and pepper, and yogurt or sour cream and nutmeg if using. Add in about 2/3 of the cheese (or, if using a soft cheese, dollop this on top after you pour the egg mixture in the pan, and give it a little stir to incorporate into the mixture). Pour into the pan with the veggies, and give the whole pan a good shake to fill the nooks and crannies. Cook on the burner over medium heat, until the edges start to firm and the whole thing starts to set. Sprinkle the remaining cheese on top (or dollop the softer cheeses on top now if you haven't already, or if you want more on top), and broil the frittata until the top is golden brown and the whole frittata is set. This should take about 5 minutes, but if you broiler isn't very strong, could take longer. The goal is to have the whole thing to be just set and not jiggly in the middle, and to have the cheese crust on top golden brown.

    4. Allow the frittata to cool for 5-10 minutes before cutting into slices. Enjoy!



    The goods (and also your goods: coffee should be in hand while making frittata!)The sauteed goods: texture, flavors and colors galore. Win! Potatoes are just tender enough to finish cooking with the eggs, and not soft enough to mush together.The eggs: proabably the most important part of the frittata! Use the good ones. The orange-yolked, happy-chicken produced ones. Poured, cooked, broiled...done.Cool for a hot minute, slice, serve. Look at you...so proud, so proud,