RECIPE: WEEKNIGHT FRITTATA
A good cookbook is like a good friend. You want to spend time with it, uncovering new recipes and admiring the photos as though you were having a good chat. My cookbooks often end up sticky, splattered and smeared, but I end up revisiting them time and time again.
Right now, I'm making my way through At Home: Sarah Style, a style guide and cookbook created by Canadian designer Sarah Richardson. Flipping through the book you'll find exquisite interiors and design tips along with recipes designed for everyday living.
This recipe for a weeknight frittata was easy to make and devoured by our whole family. The original recipe included asparagus, which I wasn't able to find (a common occurrence in Bermuda) so I used leeks instead. In fact, you could use any fresh produce combination that you like.
6 large eggs
1/2 cup milk
Freshly ground sea salt and pepper
8 mushrooms, washed and thinly sliced
1 tablespoon extra-virgin olive oil
1/2 cup fresh or frozen corn kernels
1 leek, washed and thinly sliced
1 cup spinach, washed and chopped
1/2 cup grated sharp cheddar cheese
Preheat the oven to 425°F.
Combine eggs and milk in a mixing bowl, beat well and season with sea salt and pepper.
In a medium-size, oven-safe skillet, sauté the mushrooms and leeks in olive oil over medium-high heat for 5 minutes, until they soften. Add corn and sauté for 3 minutes.
Once the vegetables are done, mix in the spinach and add the egg mixture, gently stirring to make sure everything is well blended. Heat for 3 to 4 minutes to start cooking the eggs (do not stir!), then grind salt and pepper on top and cover the surface with cheese.
Move the skillet into the oven to finish cooking for about 15 minutes, until the cheese is melted. Your frittata is finished when the eggs are cooked and don't move if you jiggle the pan.
Remove the skillet from the oven, let stand a few minutes, then cut into wedges and serve.