Cooking is fairly haphazard in my house these days, especially when the baby is awake. It mainly consists of the hubby managing the baby while I man the stove, or vice versa. Today, I decided to make a frittata for lunch (we’ll call it Sunday brunch, since that’s the closest we get these days). I started while the better half was out running errands with Nora — chop up some summer squash and, oh, and while we’re at it, may as well steam the rest of the squash to make baby food (more on that later). Then the rest of the family showed up, and the babe needed to nurse, so I had Pat chop up the rest of the squash and some onion while I took care of that. He also thoughtfully minced some chives, which were a great addition.
I took back over while he played with Nora, and sautéed the squash and onions (plus some garlic) in olive oil. Then I realized that we had a bunch of new potatoes that needed to be used, so I scrubbed and sliced a few of those and threw them in, hoping the squash wouldn’t burn while they cooked. Meanwhile I beat a half-dozen eggs from Full Circle Farm (nothing like farm fresh eggs!) with a couple of dollops of ricotta cheese, the chives, salt, pepper, and several handfuls of pre-grated Italian cheese mix that I had in the fridge. As a friend and awesome frittata chef once told me, the secret to a great frittata is a LOT more cheese than you think is strictly necessary. I usually go by the rule of adding a bunch of cheese, until I think it looks right, and then I add one more handful.
After the veggies were about done, I poured the egg mixture over, and cooked it over medium heat until the edges started to set. Then I put the skillet under the broiler for a few minutes until it was golden brown and set all the way through.
We served it up with some baby yogurt with mangoes and champagne grapes for Nora’s lunch. The only thing that could have made it better (for the grown-ups, that is) was a mimosa!