Wednesday, July 29, 2009


I suck at cooking eggs. I literally have to look up recipes for scrambled eggs every time I make them because as soon as I put them on, suddenly the bottom is burnt and wahhh! Inedible. Since scrambled eggs take a culinary savvy that I obviously lack, of course omlettes are out too. But eggs are cheap and fast and a good thing to eat if you are a busy vegetarian. Which I someday aspire to be. Just as I love inside jokes. And hope to be a part of one someday.

Enter the frittata. Why did it take me so long to discover you, new friend? Imagine the brunches we will have together, when I have friends to have inside jokes with! The quick lunches, the tired dinners.


8 eggs
a few tablespoons of milk
1/2 cup of grated parmesan cheese
salt, pepper, thyme
your star ingredient: mine is zucchini and onions, but I seriously can't imagine any veggie or bacon product that wouldn't be delicious.

-- Preheat the oven to 350, get out an oven proof skillet. If your pans have plastic handles, cover them tightly with tin foil.
-- Chop and fry your veggies of choice in olive oil.
-- While they are getting mellow, whisk your eggs with the milk, salt, pepper, pinch of thyme and half the cheese until there aren't weird pockets of egg whites or anything like that.
-- Now pour the eggs over the vegetables. Once the bottom looks kind of set, lift the side up with your spatula/knife to let uncooked eggs slide under.
-- Let it cook over medium heat for about 15 to 20 minutes, under it looks mostly done and puffy except for the top.
-- Sprinkle the rest of the cheese on top and bake for 3-4 minutes until it is brown and all done.
--Serve with salad!

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