I have the house to myself this evening, except for the dog, and she's passed out on the couch, plum-tuckered-out after a romp and a swim at Lake Lucile. I've got a glass of red wine and a slightly-scratched Chet Baker album (the scratches add a little something, don't you think?) spinning on the record player my dad got me for Christmas. The sky is blue. Green leaves have sprouted on all the trees. It's my idea of a perfect summer temperature outside: 65 degrees with a slight breeze.
In other words: all is right with my world. Well, except for the whole I-might-be-out-of-a-job-soon-because-the-price-of-oil-has-plummeted-and-Alaska-has-no-money-thing but you know, I try not to get all bent out of shape about things I have no control over. So I'm just gonna keep-on keepin-on.
I have alot of eggs and vegetables in the fridge and I am the only eater in sight, except for the dog and she's been known to turn her nose up at eggs. I decided it was frittata-making time. Make one of these in a big skillet and all your questions about what to have for breakfast will be answered for the next few days.
I started chopping vegetables and tossing them willy-nilly into the pan (spinach, garlic, red onions, sliced mushrooms, zucchini, and yellow squash) along with some slices of organic chicken sausage (it's from Costco -- have you tried that stuff? So good). I cracked open some eggs and beat them with a slosh of milk. I used six eggs for this 10-inch frittata.
If you decide to make one for yourself, pick up where I left off above and add a tablespoon or two of water to the eggs if you'd like them to puff up in the pan a little. That's always nice. Sprinkle in some fresh or dried herbs. I added a large pinch of red pepper flakes for a little zip. Be sure to choose a skillet with an oven-safe handle because you're gonna pop this into the hot oven. No plastic handles.
Pour the eggs evenly over everything in the skillet. Tilt it this way and that so the eggs make it into all the nooks and crannies. Sprinkle it all over with feta or another tasty cheese of your choosing. Give it a few grinds of pepper, then simmer it on the stovetop until it's almost cooked through but still a little jiggly in the center. Preheat the oven to 350 or so while the frittata simmers. When the oven beeps, put the frittata in there to finish cooking to your desired done-ness. I like to poke a butter knife into the center of it and take a peek inside to make sure the eggs are well-cooked but that's just me. If you like your eggs a little runny, then take it out sooner rather than later.
I cut this into wedges and put each wedge in a glass container, ready to go with me to work in the morning. And while a wedge of frittata hot from the oven is good, I think it actually gets better with age. Each day, the next wedge tastes a little better than the last one. It's kind of like soup that way. The flavors really cozy up to each other and intensify. Happy breakfasting!