|The changing sky from our balcony|
On Fridays in Lent John and I don't eat meat. It is not really a sacrifice for us as many of our favorite foods don't involve meat. We can't really complain when Friday night dinners are often pizza, sushi, a piece of fish or my favorite--frittata.
Frittatas are flat, round Italian omelets that are quick and easy to make. And did I mention delicious?You could use your favorite vegetables in a frittata or use whatever bits and bobs are left in the fridge at the end of the week. Frittatas are very forgiving and eggs the perfect backdrop for all manner of ingredients. Think ham and asparagus or bacon and onion or ricotta and spinach or potatoes and onions.
Making a frittata is much like making a risotto.Once you've mastered the method there are no limits.
My Ricotta Frittata
4 tablespoons milk
1/4 cup grated Romano cheese
1/2 cup whole milk ricotta
olive oil to coat bottom of 10" skillet
2 red bell peppers, sliced
1 small onion, sliced
2-3 handfuls baby spinach, roughly chopped
Salt and pepper
1 tablespoon butter
Heat oven to 350 degrees.
Mix eggs with milk, grated cheese, and ricotta. Set aside.
Film the bottom of a 10" skillet with olive oil. Saute red peppers and onions over medium heat until they begin to soften and take on a bit of color. Add spinach to pan and saute mixture until spinach is wilted. Season with salt and pepper.
Melt 1 tablespoon butter in pan with vegetables. When butter begins to foam pour egg mixture over vegetables in pan distributing evenly.
Cook over medium-low heat shaking pan and pulling frittata away from sides of pan so that the uncooked liquid flows to the bottom. Cook until eggs begin to set.
Transfer skillet to 350 degree oven and finish cooking for 5-10 minutes until eggs are set.
Along with a green salad this frittata serves two generously, perhaps with a couple of slices left over for breakfast.
Have a good weekend everyone, and cook something good.