Sunday Showers and a Spring Frittata

I didn't leave my house once on Sunday.  In fact, the only time I went outside was at 8:00 am to let Ava go potty.  It was stormy and lovely and I finally found some time to catch up on my magazines and a book that I just received in the mail.   

I had a strange energy about me all day;  the book I speak of had me all wired and thinking about all kinds of things, while the sofa wasn't quite ready to give me up.  I was feeling creative so I finally decided I needed an outlet or I might've burst at the seams.  Do you ever feel like that?  I decided I had far too much on my mind to let a whole day go to waste.  

Last week, I was pleasantly surprised to get a book in the mail that wasn't supposed to be on the shelves until mid-May.  I ordered Plate to Pixel back in February and since then have been anxiously awaiting it's arrival.  It's written by the one and only Helene Dujardin, a French ex-pat and writer of Tartelette, who's passion is food photography and styling.  I literally could not put her book down - her photos were sensational and her writing identifiable.  Naturally, I was no longer able to sit still.  All I could think about was getting into the kitchen- fast!   

The stormy weather had me craving comfort food.  But comfort food that was already in the pantry because heaven knows, I wasn't about to change out of my pajamas.  Life has been non-stop here at the Isaacson pad, so there weren't too many things to get excited about in the fridge.  I missed my farmer's market this weekend, so what's a girl to cook when everything is on the brink of turning?

I remembered a recipe that my Grandma uses with leftovers -sometimes for dinner, but more often than not -brunch: fritatta!  If you're not familiar, it's basically an Italian name for an omelette but way better.  I myself am not a huge fan of the omelette, but frittata's are different.  The bottom usually has a layer of thinly-sliced potatoes and is then smothered with a concoction of eggs, leftover veggies and cheese.  Just like omelettes, you can use anything you want.  If I'd made it to the farmer's market, I would have used asparagus and gruyere as my main two components.

What I did have on hand however, were heirloom tomatoes, spinach, parmesan and basil.  No complaints here!  It was so simple and it had me wondering why I don't make this more often.  The rest of the afternoon I rigged my dining room to play with some lighting techniques.  I'm officially beyond excited to have a real "grown-up" office in our new house.  I'm all about making this next home beautiful but functional and real.  I have a feeling this will turn into a foodie/design/DIY blog in no time flat.

The best thing about frittata is that you can make it with anything.  Leftovers, frozen veggies or whatever you have in your fridge.  Be inspired by seasonal ingredients and go for this meal when you need something quick and easy.  I’m obsessed with the velvety texture of this dish.  Other yummy ideas: feta, spinach and mushrooms or ricotta, basil and leftover penne.

Spring Frittata 

Cook time: 40 minutes Yield: 6 servings 

Ingredients

4 large potatoes, washed, peeled and thinly sliced
4 eggs
1/2 cup milk 

1/2 cup of your favorite cheese – I use Quattro Formaggio, a mixture of provolone, asiago, romano and parmesan cheeses
2 handfuls of spinach
a few sprigs of parsley, chopped
extra virgin olive oil
sea salt and fresh pepper

Preparation

Heat about 2 tablespoons of olive oil over medium heat in medium frying pan. Add potatoes and salt generously. Toss occasionally, letting each layer get brown and crispy, about 20 minutes.

Preheat oven to 375 degrees.

While potatoes are cooking, whisk together eggs, milk, salt and pepper. Add cheese, parsley and spinach.

When potatoes are soft and nearly falling apart, spread evenly over bottom of pan. Add egg mixture. Do not stir. Cook over moderately low heat for about 5-7 minutes, or until sides are cooked. Remove from stove top and transfer to oven uncovered in oven-safe pan.

Bake for about 12 minutes or until top sets. Remove from oven and invert onto large dish. Re-invert on another dish. Allow to sit for 5 minutes.

Cut in wedges and serve hot.