Well folks, we’re back. A week canoeing in Massasagua Provincial Park and I forgot to put aside time for the vacation from the vacation. Communing with gorgeous nature, wildlife and attempting to escape the sounds of civilization takes some hard core effort. I realize we could have gone totally balls out and done a trek like Johnny would have liked – no food, fixing canoes with tree gum, paddling ten hours a day – I needed a break, not Survivorman trials. Turns out the work and toil were my favourite parts. It takes me about three days to turn off, I was downright bored when not punishing myself paddling and carrying shoulder scarring packs. We ate some surprisingly good food – I don’t eat canned or prepared shit ever, but it has come a long way… but, anything tastes good when you’re exhausted and starving.
Emmett had his own doggie vacation at the breeder’s place in Muskoka – Rover Barbets – two acres to rip around in, pools, couch naps, his bro and sis and his whole doggy family (two litters of little pup cousins), we felt guilty bringing him home. When we did, he slept for forty eight hours strait. Only further proof that a break from the vacation is always welcome.
First night home we ordered a big, dirty pizza and melted into the couch watching random Netflix mob shows and “It’s Always Sunny In Philadelphia”. We relished in the luxury of back support, pillows and AC. The highlight of my return to civilization was cracking into a super cold Cherry Coke – has anything ever tasted so good?.. (don’t answer that you dirty birds).
Where am I’m going with all this rambling? The next morning I had to buckle down and make something for lunch (I slept through breakfast because of an eleven hour coma), so I turned to the easiest and cheapest thing I could think of. It was on my radar as I worked some recipes for my last post for Marlena – an easy teen friendly thing to make for a gluten free girl.
So here it is: my go to frittata recipe. I don’t often eat breakfast for breakfast – unless it’s huervos rancheros – heaven on a plate! Brekkie has never been my ish but I do enjoy it as lunch or dinner.
I digress – this is a versatile, hardy, cheap and easy dish that comes together with little preparation and you can use anything you have on hand.
EASIEST FRITTATA …YOUR WAY
serves 2 – 4
Approach this little buddy the same way you’d build your own pizza – choose a maximum of three ingredients – any more and you lose the flavour and proper consistency. This can be vegetarian, GF, posh or dirty depending on your mood. So this is the base recipe and after that you can choose from the inspirations below or wing it.
My main recommendations would be: 1) I can’t stress enough – don’t exceed three ingredients otherwise it becomes confused. 2) Cheese is not a must. If you decide to use it you can add the cheese right off the top and leave the frittata in for the full cooking time. I like to add the cheese part way through only because it gets too brown for me, but that crustiness has its own merits. 3) The cream isn’t mandatory, it’s to make everything a bit fluffier, but if you are lactose intolerant then just omit it – no biggie!
Like soup, this is a great way to use up produce or leftovers, and it’s a super tight way to make a meal – one pan and a bowl – pair with a salad and you’re there!
3 tbsp cream (or milk)
1 tsp kosher salt
fresh ground black pepper to taste
1 tsp olive oil
1 – 2 cups mixed, diced vegetables or meat
optional: 3/4 cup cheese, grated
optional: a small bunch of fresh herbs, sliced thinly
Preheat your oven to 350F. Get out a 10″ – 12″ non-stick pan (cast iron is my fav, but you need to reduce the cooking time since it gets hotter than Teflon).
In a medium sized bowl beat your eggs really, really well to get them nice and airy. Add your seasoning and cream. Beat again.
Add your chosen ingredients.
Get your skillet on medium/high heat. Add the oil and swirl to coat. Once it smokes a wee bit, add your egg mixture. Let it cook 1 minute, or so, until the base starts to set. Pop on a rack in the middle of the oven.
Bake for 15 minutes, then remove and scatter fresh herbs (if you use dried herbs they can go in at the start), and top with cheese, if using.
Bake another 10 – 15 minutes or until it is nice and golden brown and the centre is no longer jiggly. Allow to cool in the pan for at least 5 minutes to set.
Slide onto a serving plate – if you have trouble getting it out run a knife around the edge, put a large plate over the top and flip. Then simply slide onto another plate right-side up. Slice and serve with a salad.
Recipe for my Summer Shrimp Frittata (pictured)
Follow recipe above for basic frittata then carry on…
300g cooked cocktail shrimp or larger shrimp, roughly chopped
3 scallions, thinly sliced
a small handful of grape tomatoes, halved
1 clove garlic, minced
optional: 1 jalapeno, seeded and diced
a small bunch of fresh basil, thinly sliced
1/2 cup mozzarella, grated
1/4 cup parmesan cheese, grated
Follow the above directions, adding the parmesan after the pie comes out of the oven.
OTHER FLAVOUR COMBO IDEAS:
1) Asperagus, tomato, goat cheese
2) Mixed mushrooms – preferably more exotic than button, caramalized onions, roasted garlic, gruyere
3) Broccoli, red pepper, onion, cheddar
1) Smoked Salmon, capers, diced onions, brie
2) Left over shredded duck, sliced fennel, roasted grapes, goat cheese
3) Sliced sirloin steak, oyster mushrooms, spinach, bernaise sauce
1) Antipasto – Sliced salami, roasted red peppers, kalamata olives, provolone
2) Baked Potato – leftover potato chunks (roasted, baked, boiled), bacon bits, chives, asperagus and marble cheese
3) BBQ – leftover chicken, red peppers, mushrooms, red onions, swiss cheese
4) Greens Plus – Cooked broccoli, sliced brussel sprouts, mixed greens (kale, chard, spinach, collards etc)
5) Japanese – diced shrimp, bean sprouts, green onions, water chestnuts, minced garlic and ginger, hoisan sauce
6) Italian – fennel, cherry tomatoes, clams, garlic
Let your imagination run wild, or simply open the crisper and grab a handful of what’s on hand… super easy!