Hey, what’s this player doing here?! Click it to hear the author narrate this blog post.
You’ve probably seen a number of posts here that involve eggs. That is because I cook with a lot of fresh eggs. Super fresh and super local. I get them direct from my backyard chickens’ butts. My bathrobe pockets frequently contain Burt’s Bees shimmer chapstick, a kleenex or two, and an egg. And maybe a handful of tomatoes depending on the time of year.
This time of year I roam the garden with a pair of kitchen scissors so I can cut down my Swiss chard and any herbs that may require a trim. (Herbs like to be trimmed so I’m doing them a solid by packing my shears around the microfarm). Which leads us to today’s blog post, making a frittata with fresh ingredients.
You’ve read about the versatility of the frittata in an earlier post. If not, then you have time to do that now. Go ahead, I’ll wait.*
The frittata pictured up top of this post is finished with purple basil and chives. The base ingredients are eggs and Swiss chard. I start there with goodies I’ve gathered from the land I’m paying mortgage on. Then I build using stuff I have on hand. I usually have a variety of veggies and cheeses around. And of course my pantry includes Maldon sea salt flakes (add it to your specialty grocery list now). If you look closely you’ll see crystals nestled among the herbs topping the frittata. Those are yummy, yummy salt flakes.
The frittata also gets a swish of butter across the top once it’s out of the oven, before it’s cut. Just a little dab of organic butter adds to the yumminess factor. In “Julia’s Kitchen Wisdom,” Julia Child spears a lump of butter and brushes it over an omelet. Butter, in a word, is delicious.
Where to begin when describing how to make a frittata? It is so basic that outlining instructions seems presumptuous on my part. Like you’ve never seen the inside of a kitchen before. So, for the sake of this blog post, let’s pretend you have never seen the inside of a kitchen before.
When you first enter your kitchen there should be a cocktail or an open bottle of wine on the countertop in plain view with your name on it. If you live alone you may not need to label your stuff, but if you live with roommates or in a dorm or some sort of sharing space you may need to do this with your beverages, packaged food, pets, and toothpaste.
Once you have located your drink, hopefully on a countertop, use the location as a springboard. Place your hand on the counter, the one that is not holding the drink, and walk slowly in one of two directions: to your left or to your right. There should be a large, durable good called a refrigerator on one side. This big box contains your champagne and other frequently consumed perishable products. If you’ve gone the other way you may feel something with knobs that turn. This is called a stove. The climate around this thing can be warm so dress appropriately. There should also be a sink, but we are less concerned about this given that you already know what a sink is because you probably have some experience with a wet bar.
There now, all set.
I like the frittata because is is fresh, relatively healthy, and quick to prepare. There are a number of ways to prepare a frittata. The most important thing is that you do not overcook it. Otherwise you can be pretty tipsy and still pull off a nice weekday brunch. So pour yourself a mimosa and let’s get started.
*I don't know what I'm doing right now while you catch up on my blog. I'm probably not waiting (sorry). Here are some things I might be doing: (1) watching Sex and the City again (again), (2) taking inventory of my red lipsticks,(3) arranging the condiments in my refrigerator into something that approximates the color wheel.