You guys! I am moving.
In the brick and mortar sense. With boxes and packing tape. Newspaper and bubble wrap. Black sharpie markers and newspaper. There are boxes stacking up in the front room and I am in the ‘ it gets worse before it gets better’ stage. Stan is just playing in the empty boxes and scheming walk by leg attacks.
I am going to try to stay as active on this space in the coming weeks but holy crap…3/4th of my kitchen is in boxes and I am not exactly sure where my whisks are. Or my favorite mixing bowl. And for that matter I have misplaced my conditioner and may never locate my calculator again. I’m not the only one with a solar powered calculator still, am I? I left the rolling pin, a pie plate, and baking sheets out incase of a crisis in need of pie or cookies….I can’t go too long without baking. Even in the midst of a complete upheaval. Oddly enough the urge to bake is greater when the kitchen is a natural disaster.
I foresee many a frittata happening in the next couple of weeks as I try to clean out the fridge/freezer of miscellaneous vegetables, various leftovers, and random bits and pieces of cheese. But then again I turn to the incredible edible egg on nights when half of my house isn’t in boxes and where the other half is awaiting the same fate.
My fridge this past week was holding onto a few extra ears of sweetcorn, a forgotten bowl of roasted cherry tomatoes, lingering green onions, a pile of mushrooms, and some sad droopy parsley. And lets not forget about the cheese! I am a fan of sharp cheddar, however creamy tangy goat cheese would have been an equal winner in this frittata.
Are ready to tackle the frittata…let’s go!
Dice and quarter what needs to be diced and quartered.
Cook in a skillet that can go from stovetop to oven – it’ll make your life easier with fewer dishes.
This is always a hot mess with corn flying all over the kitchen. The bowl inverted in a larger bowl doesn’t seem to work. The issue may very well be with the person holding the knife.
Parsley and corn. Corn and parsley. Cook the corn with the onions and mushrooms. Or roast it or use leftover roasted. Keep the parsley close by.
Dairy, yo! Cheese and eggs. Best duo ever? Besides Sonny and Cher.
Frittata is coming together. Wikipedia says it means egg-cake. I’d agree with that.
Roasted tomatoes atop the sautéed corn, mushrooms, and onions.
Scatter cheese. Cheddar isn’t mandatory. Goat cheese would be amazeballs.
Pouring the eggs over and trying not to unsettle your carefully and evenly scattered cheese and tomatoes is more difficult than one would guess.
Gentle is key.
Sprinkle parsley on here. Remember, we set it aside when we scattered corn all over the kitchen.
Onto the stovetop just until the edges begin to set and then straight into the oven until the center is set.
Wait a few minutes to cut and then slice away. Serve with a dollop of sour cream and a sprinkle of chives or be all sac-relig and squirt ketchup all over it and will you wear the other half of m best friend necklace.?
Do you have leftover potatoes? I am thinking leftover fried potatoes or hash browns would be the bomb diggity here…it might be the ketchup talking.
Frittatas warm up like a charm in the microwave (half power for a minute or two until warmed through) or well, I like it cold. No surprise.
Oh and you guys…this recipe is also up on Side Chef – Have you heard of these guys yet? Because you totally should! It’s an app that provides photos with each step along the way, making cooking easy for everyone!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 green onions, thinly sliced into disks
- 4 cups mushrooms, quartered (they will shrink greatly once cooked)
- 1 pint cherry tomatoes
- 2 ears of corn, kernels sawed off (about 1 -2 cup of kernels)
- ½ -1 cup of shredded sharp cheddar cheese
- 2 tablespoon fresh parsley, roughly chopped
- 8 eggs, lightly beaten
- salt and pepper to taste.
- Preheat oven to 400F. Place cherry tomatoes on a tinfoil lined rimmed baking sheet. Toss tomatoes with olive oil and sprinkle with salt and pepper. Place in preheated oven and let roast for 20 to 25 minutes until skins are beginning to char and blacken in spots. Most of their liquid should also be evaporated. (this can be done upto one or two days prior – perfect for leftovers!) Remove from oven and set aside. Keep oven at 400F.
- Meanwhile, in a large nonstick skillet that can go from stovetop to oven, melt butter over medium-high heat. Into skillet add mushrooms and sliced green onions. Saute until the mushrooms have lost most of their moisture and the green onions are translucent, about 7 to 10 minutes.
- Add corn and cook until corn is warmed through. About 2 to 3 minutes longer. Remove from heat and season with salt and pepper.
- Evenly place the roasted tomatoes onto the cooked vegetables in an even single layer. Sprinkle with cheese. Gently pour the eggs over everything inside skillet and tilt skillet to let the eggs settle into the ingredients evenly. Sprinkle parsley over eggs.
- Place skillet back on stove top and cook over medium heat until eggs begin to set just at the edges.
- Place frittata in oven and bake for about 8 to 12 minutes until it is set at the very center and when pierced at the very center the hole does not fill in with eggs.
- Remove from oven and let cool and let sit for about 5 minutes before slicing into wedges and enjoying. I like mine served with a dash of hot sauce! Store in refrigerator and can be reheated in oven at 350F for about 5 to 8 minutes or just a minute or so in the microwave. However, I will admit…I enjoy frittata cold the next morning for breakfast!