Inspired by the charming movie Big Night (about a failing Italian restaurant run by two brothers who gamble on one special night to try to save the business). Co-written, co-directed and co-starring Stanley Tucci, the movie features a final scene where cooking and sharing eggs and breaking bread together in the restaurant kitchen is a human act of quiet beauty:
Here’s Michael Pollan (of Food, Inc fame!) on one of his favourite egg recipes:
A vegetable frittata — aka open-faced omelette — is just about the easiest, tastiest, cheapest and most nutritious meal you can make in less time than it takes to go pick-up take-out or microwave a pizza. This is not so much a recipe as a set of guidelines or principles; you can vary the vegetables, add some ham or bacon or smoked salmon if you like, and expand or contract as you see fit. This dish is a great way to redeem those vegetables loitering in the far corners of the fridge that are past their prime.Print
- One onion or leek
- Olive oil or butter
- 6–8 eggs
- A splash of milk
- Any or all vegetables you have around or like, including: spinach, kale or chard, asparagus, summer squash, peppers, peas, green beans, potatoes, mushrooms. Frozen vegetables are also fine. In spring, summer, and fall the elements in a frittata can reflect whatever is going on in your garden.
- Fresh herbs (or dried)
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Boil some water and parboil the potatoes if you are using potatoes.
- While the potatoes cook, dice the onion or slice the leek.
- In a cast iron pan, saute in butter or oil (or a combination) for 5-10 minutes, until soft—about ten minutes.
- While the onions or leek are sautéing, slice or tear vegetables into small, bite-size pieces. Drain and dice the potatoes. Add vegetables and/or potatoes to pan with onions or leeks. Sauté for a few minutes, until tender. Season.
- Mix the eggs in a bowl with a splash of milk. Pour mixture over vegetables. Grate and add some cheese; sprinkle some fresh herbs. Let cook for a two or three minutes to let a crust form, then put in the oven for ten minutes, or until set.
- You can flip the pan over to release the whole frittata onto a serving plate, or cut slices from the pan like a pie and serve slices. Good served with a salad and crusty bread.
- Not included in your box: Olive OIl (butter included in 3-5 person Large Real Food Box), a splash of milk, Salt & Pepper.