Chef Gusteau in Ratatouille claims “anyone can cook.” Define “cook.” Gourmet cook or just your ordinary cook? Either way, if you really want to cook it will take some time, patience, and belief. I made a promise this year that I would cook more vs eating out. So far, I haven’t stuck to my word but these past two months I’ve actually set foot in my kitchen and discovered that I’m actually not a bad cook. Hooray!
This Easter, I spent time with some friends I hadn’t seen in awhile. The star of the Easter meal was a delicious frittata and I begged Darra Ross for the recipe. It was also my first time trying a frittata. Tonight, I decided to attempt to cook it for myself. Breakfast is my favorite meal and what I love about the frittata is how versatile it is. You can basically take any assortment of random veggies, add some eggs, cheese, and spices and you have a wonderful, simple meal. My version is an adaptation of the original recipe and made for one. Note: the recipe isn’t perfect but you’ll get the basic idea. All of the ingredients can be substituted.
Suki’s Frittata for One
- 3 eggs
- Salt, Pepper, Cayenne pepper
- A splash of half and half
- Cheese (any kind)
- Handful of cubed potatoes
- Handful of bell peppers
- Handful of onions
-Beat the eggs with the salt, pepper, cayenne pepper (all to taste) and half and half. The half and half will make the frittata fluffy
-On the stove (over medium high heat), saute the veggies in oil and add the egg mixture. Use a spatula to coat the egg mixture until they blend with the veggies
-Add cheese to the frittata as it starts to set, lower the heat, and cover. Continue cooking for 10-15 minutes until the egg/veggie mixture cooks through. If you want it to cook faster, set your broiler to 400 degrees and stick the pan on the rack for 3-4 until it browns.
Allow it to cool and serve immediately. Enjoy!