Coming off a a giant Passeaster/Eastover feast, I’m consumed with thoughts of one food – eggs. I was going to do this for the letter “E” however, I thought it best to push past my first thought, since my theme is that of exploration, and settled on frittata for the letter “F.” In case you don’t know what they are, they look like this:
It’s a crustless Quiche of sorts, made of egg and additional ingredients to make it interesting. Some people compare it to an omelette or a scramble, but since these are finished off in the oven, I would say are a bit more complicated…and more delicious.
I’ve made a few in my time, namely a Spanish variety that actually goes by the name of tortilla de patatas, made with eggs and potato, and a few other I can’t remember because I’m getting to be that age (let’s face it, I think I’ve always been that age!)
Since eggs are such a high-quality protein, relatively inexpensive, and I’m already eating them several times a week, I want to find a few ways I can sneak other things into my eggs that make them more interesting. Perhaps make a more complete meal by adding veggies, and not just two slices of toast and bacon (yes, that is what usually happens…no wonder my pants don’t fit).
I did a quick search for a few recipes I want to try –
Alton Brown’s Fritatta – because he highlights the science in cooking, and is fascinating to watch
The Pioneer Woman’s Sunday Fritatta – because everything she makes is delicious, and this is a good way not to let food go to waste
Food Network Kitchens Spinach and Feta Fritatta – because I just bought some feta and I’m dying to put it in something other than a salad
Do you have any fritatta recipes you want to share? I consider this my own personal egg hunt 🙂
For more on the A to Z Challenge, please go HERE.
Stay tuned during the month of April to see what other subjects I want to explore…I’ll return to my senses on May 1.