0701 Zucchini Potato Frittata

We ran a quick errand after work, and by the time we got home, we were starving.  I had planned to make a frittata from Local Flavors, but lacking the ricotta the recipe required, I opted to just fly by the seat of my pants.  And you know what, it was a damned good frittata.

Fritatta in the pan

Tonight’s frittata was a riff on the basic recipe I gave you last month.  We had a few boiled new potatoes, half an onion, and a knob of goat cheese left over from other meals, so the cheese was whisked in with five eggs, while the potato and onion were sliced up along with a yellow squash and sauteed in the last of the butter.  After adding the egg-cheese mixture, I ran a silicone spatula around the edges to keep everything from sticking, then transferred the pan to the oven for a couple of minutes under the broiler.

The frittata pictured above isn’t the one we ate tonight, but it’s pretty close.  I have to tell you, though, that in the moment of truth, tonight’s frittata flipped out of the pan beautifully.  And then we ate it right up.

0520 Spinach Frittata

We’re on the cusp of summer right now, halfway between the austerity of winter vegetables and the abundance right around the corner.  Around this time of year, my thinking about food gets all muddled up.  In the colder months, we fall into a routine of planning meals, then going to the grocery store with our carefully composed list.  There are almost always impulse buys, but we come home with the fixings for a week’s worth of meals and maybe a little extra to throw in the freezer.  Come summer, though, our crisper overflows with whatever’s available at the market – which isn’t to say that we don’t plan in advance, but we’re definitely more prone to improvisation.

Over the last couple of years, frittatas have become key to getting through excess market produce.  If we participated in a CSA, I can only imagine that our frittata consumption would be exponentially higher.  Tonight’s frittata was made with the mysterious spinach-like greens from our garden and enriched with a handful of shredded cheddar cheese.  Many of the recipes you’ll find online call for 5-8 eggs, but I’ve found that 4-5 are plenty for the two of us for a quick dinner.  If we’re entertaining or want to have leftovers for lunch, I’ll use more eggs and veg, and will serve with bread and/or a salad.

My rough frittata recipe for two is as follows:

1 tablespoon butter, plus more for sauteeing if necessary
4-5 large eggs, whisked together
1 medium onion
1-2 cups of whatever vegetables you have on hand, chopped (spinach, asparagus, more onions, garlic, kale, chard, broccoli, tomatoes, zucchini, summer squash, peppers, etc – you get the idea)
1/2 cup shredded or crumbled cheese (cheddar, mozzarella, swiss, gruyere, goat, feta – anything that melts well)

Special equipment: oven and stovetop-safe pan

Preheat the broiler.  Melt the butter in your pan, swirling around to coat the bottom and sides.  Sautee your veg until tender, then pour the whisked eggs over the top.  When the eggs are just set, top with your cheese, then transfer to the broiler and broil until golden.

Serve from the pan or, if you’re fancy and careful, flip out onto a plate and serve at the table.

Getting Caught Up

Hey there.  Long time no post.  How’ve you been?  Busy?  Yeah, us too.  We unpacked the last of the boxes today, so we’re looking forward to a whole lot of the following:

Sunshine Sleepies

Two weeks ago, we made the move from highrise hell to a cute condo north of Old Town Alexandria.  We’re right off the George Washington Parkway, just a hop skip and a jump from the Potomac on one side, and Buzz and Rustico on the other.  The new place certainly has its challenges, including a tiny kitchen (at least when compared to our last two):

New Kitchen

but it makes up for it with sunlight and a washer and dryer and no elevator and trees and quiet neighbors and lots of things for Mina to climb:

Nobody puts Mina in a corner

This weekend I was supposed to be in class Friday night and all day Saturday, but due to a registration snafu, we unexpectedly had an entirely free weekend ahead of us at 5pm on Friday night.  We took advantage of it and went on a date, watched a lot of football, and found farmers’ market treasures on a very hot Saturday:

How much does $4 get you?

8 pounds of peppers for $4!  I roasted most of them while SB relaxed after lugging them (and lots of other stuff) around the market for too long in the sun.  They’ll make for fantastic eating in a few months.

In other news, a frittata miracle occured Thursday night:

Fritatta in the panFrittata out of the pan!

The secret? Amply coating the bottom of the pan with butter, then spraying the sides with non-stick spray. Genius.  Now that things are a bit more settled, I’m hoping that we can get back to more regular adventures – and also more regular blogging – around these parts.  Until then, please make sure you’re registered to vote, and keep cool and out of harm’s way.

Eating and Growing Locally: Week 13

Eating:

  • In an attempt to like cauliflower, I roasted a head of the purple stuff.  It was pretty tasty, but I’m still not convinced.
  • A LOT of blueberry pancakes last weekend when Erin Fae was here.
  • Peach ice cream and peach turnovers to use up the last of the peaches and the last of the puff pastry.
  • Spaghetti and meatballs with both the sauce and the meatballs from scratch.
  • Two all-local frittatas with garlic scapes (local for Erin Fae, who brought them as a gift), zucchini, onion, and tomato.  OMG so good.  I think we’ve mastered the frittata – now we just have to master getting it out of the pan:

Frittata attack!

Growing:

The first of the Amish Paste tomatoes committed tomato suicide, but I’ve been steadily picking little Beam’s Pear tomatoes throughout the week, as well as beans and the basil, which has now stayed alive for THREE months.  We also got our first red chili this week = hooray!

Eating and growing locally: week two

Week 2: growing

  • tiny sprouts in our lettuce bin!
  • pepper transplant from Seed Savers arrived – need to get that in a bigger pot.
  • lots of rain the last couple of days has made the tomatoes grow tall

Week 2: eating

  • salad of roasted potatoes and spring onions from the DR market with non-local eggs and bacon (note: buy eggs next weekend), grilled awesome brats from DR butcher (local?), salad greens from FB market
  • rainbow chard (DR) frittata with non-local eggs (recipe from On Rue Tatin)
  • parboiled asparagus (DR) with herbs from our garden and some grated cheese
  • grilled chicken and spring onions (DR) with fresh pasta from Cheesetique
  • fantastic salad and strawberries from the FB market

This week I made an effort to do as much of our shopping as I could using mass transit.  Non-local indulgences included a pizza Tuesday night after a long and frustrating day, and stocking up on our favorite breakfast cereal when it was hella on sale ($1.88 for Basic 4!).  We picked up some fantastic stuff from the Courthouse market today, though, so I’m excited for our mostly-local brunch tomorrow, and good eats this week before I fly to Chicago for a meeting.