I am supposedly having a baby today, though I'm aware that date is flexible. It has been the strangest week of waiting for this huge thing to happen. I made sure the plants got extra water, haven't left the house without my phone, washed my hair a little more frequently because I will have this first picture of us forever. I wanted to prep a lot of food for us to have at the ready or in the freezer but I just couldn't do it. It felt like I was writing off all signs normalcy by hoarding food for when life changes maybe tomorrow or maybe in a week or so. All I could muster up this week besides a loaf of berry flecked banana bread was this frittata. I hesitate to post it as I know I am not showcasing anything particularly creative or unique here, but when you are waiting for something huge to happen, all you can really do is normal - the tasks or food or errands you don't even have to think about, and for me, that includes frittatas and banana bread. I sauté up what looks egg-friendly from the crisper drawer, whisk a few eggs and whatever cheese needs to be used and it's the perfect little protein cake to warm up with a piece of toast. Something simple and predictable - just about all we're up for until not given the choice.
There will be a bit of silence around here but we'll pop in with a few pictures of the wee one when he decides he's fully cooked. Big hugs.
CHARD + LEEK FRITTATA // Serves 4
I used chard and leeks because it was what I had, but any green or onion could work here. I prefer a thicker frittata slice, so I go with eight eggs in an 8" pan. You could get away with six eggs but note it will be even more veggie packed.
- 1 leek, halved and cleaned
- 1 small bunch swiss chard, stem and ribs removed (or 5 cups chopped dark leafy green of choice)
- 2 Tbsp. extra virgin olive oil
- 8 eggs
- 1/4 cup heavy cream or creme fraiche
- 1/2 tsp. cayenne
- 1/2 cup feta cheese
- sea salt + pepper
Preheat the oven to 375'. Warm 1/2 Tbsp. of the oil in a pan over medium heat. Slice the leek into thin half moons and add it to the pan. Sauté for 5 minutes until well softened.
In a large bowl, whisk the eggs and cream well with the cayenne and generous pinch of salt and pepper. Add the leeks into the bowl.
Warm another 1/2 Tbsp. of the oil and sauté the greens with a small pinch of salt until wilted, about 3 minutes. Allow them cool slightly, releasing the steam pockets. Add the greens to the egg bowl along with half the feta and stir everything to mix.
In an 8" pan, preferably non-stick, warm the remaining Tbsp. of olive oil over low heat. Add the egg mixture to the pan, sprinkle the top with the remaining feta and cook for about 5 minutes until the edges start to look cooked. Transfer the pan to the oven and cook for about 15 minutes until you jiggle the pan (with a mitt, it'll be hot) and the center of the frittata is slightly soft. It will set as it cools. Slice the frittata into wedges and serve with warm buttered toast.
Frittata will keep covered in the fridge for a week.