And simple food, as it turns out, is really what happens most often in my kitchen. With pinterest and the internet and food blogs and a plethora of cookbooks on my shelves, I sometimes get caught up in the food hype. What will the next most popular/over the top/unique recipe be? What can I make that I’ve never made before? What fancy title or obscure ingredient can I put to use?
But really, I’m not much of a foodie when it comes right down to it. In my kitchen, nine times out of ten, I’m just making home food. Simple food with simple ingredients.
When I served it, a slice for everyone from the cast iron skillet, it got really quiet. In this house of kids, silence at the table is the true mark of meal success. There was only the clink of forks against plates and when the silence finally broke it was only to say, “Yum.”
A good Frittata should never be spongy. A perfect slice of this simple, cheap dish will be almost custard-like and with fresh herbs, every bite flavorful. The secret, the only secret really, is to avoid over cooking it. It doesn’t really need to be golden brown on top, just set. And I tell you this only after years of making sub par fritattas. A good frittata, however, a custardy delicious frittata, is really one of life’s simple pleasures so it’s worth figuring it out.
Next up on my list of things to figure out: Backyard Chickens. I want them, I really really want them. I know just what I’d do with all those eggs . . .
- 8 large eggs
- ½ cup freshly grated Parmesan
- 1 sprig fresh rosemary, minced
- 3 to 4 large fresh sage leaves, minced
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup thinly sliced sweet yellow onion
- ⅓ cup whole milk ricotta
- Preheat oven to 400 degrees Fahrenheit. In a medium bowl, beat together the eggs, cheese and salt. Set aside.
- In a medium cast iron skillet, heat the olive oil over medium high heat. Add the onion and saute until soft, but not browned, about 5 to 10 minutes. Cool slightly then stir into the egg mixture. Stir in the fresh herbs.
- Melt the tablespoon of butter in the same cast iron skillet. Pour the egg mixture into the skillet and turn the heat to medium-low. Drop spoonfuls of the ricotta evenly around the egg mixture. Cook undisturbed for about 5 minutes or until the bottom of the fritatta begins to set. Transfer skillet to preheated oven and bake for about 8 to 12 minutes, checking every 3 minutes. The fritatta is done when the top is no longer runny. Be careful not to overcook. The consistency of a perfect frittata is custard like and not spongy. Serve warm with fresh cracked pepper.