i try to watch some giada on the weekends, i usually can get pretty inspired to make something midweek when i feel the sluggish vibe setting in. this past weekend's episode started out on a lame note with boxed cupcakes, say what? but quickly improved with a lovely frittata recipe, which i filed away for my next solo evening at home. as the soccer tourneys continued, the solo dinner evening became last night.
instead of referencing giada's recipe i decided to pull from memory and go with my gut for flavor combinations. first i cooked up some barilla plus spaghetti and let it cool, probably a little less than a serving:
while that cooled, i warmed a skillet with a little olive oil cooking spray and sauteed some delicious pinot grigio salami, maybe a .5 ounce.
*mental note: continue to let husband do the grocery shoppping!
while the salami crisped up, i gathered my other ingredients and mixed the base of my frittata:
omitting those heinkens in background of course, i whisked together 2 eggs with a few tablespoons of milk, a handful of fresh basil (i know, i know, everyone is shocked right?), salt and pepper and a little diced garlic.
when the pasta was cooled and the salami was crispy, i added it to the egg mixture and poured the whole thing back into the skillet:
being such a patient person, i let it cook for about 8 minutes on medium heat. then making sure the edges were cooked and i could slide a spatula underneath, i took a deep breath and flipped it rather quickly yet successfully to the other side:
yea!
*note: no eggs were splattered in the cooking of this frittata.*
while the other side crisped up ( i love the crust!), i made my standard mixed greens with lemon, salt and pepper and a little grated parmesan.
here is the masterpiece cooling off with a generous grating of parmesan:
then served into a pizza pie style slice with salad:
don't worry, i ate the whole frittata myself, this was just to make it look like i'm a lady who only eats small portions, but we all the truth:)
anyway, i'm so psyched about this go-to 20 minute dinner with base ingredients i always have on hand. the additions of delicous salami, basil and parmesan could easily be subbed for a plethora of other additions. i'm thinking zucchni, spinach and turkey next time. or perhaps mushrooms, tomatoes and mozerella. the possibilities are endless!
instead of referencing giada's recipe i decided to pull from memory and go with my gut for flavor combinations. first i cooked up some barilla plus spaghetti and let it cool, probably a little less than a serving:
while that cooled, i warmed a skillet with a little olive oil cooking spray and sauteed some delicious pinot grigio salami, maybe a .5 ounce.*mental note: continue to let husband do the grocery shoppping!
while the salami crisped up, i gathered my other ingredients and mixed the base of my frittata:
omitting those heinkens in background of course, i whisked together 2 eggs with a few tablespoons of milk, a handful of fresh basil (i know, i know, everyone is shocked right?), salt and pepper and a little diced garlic.when the pasta was cooled and the salami was crispy, i added it to the egg mixture and poured the whole thing back into the skillet:
being such a patient person, i let it cook for about 8 minutes on medium heat. then making sure the edges were cooked and i could slide a spatula underneath, i took a deep breath and flipped it rather quickly yet successfully to the other side:
yea!*note: no eggs were splattered in the cooking of this frittata.*
while the other side crisped up ( i love the crust!), i made my standard mixed greens with lemon, salt and pepper and a little grated parmesan.
here is the masterpiece cooling off with a generous grating of parmesan:
then served into a pizza pie style slice with salad:
don't worry, i ate the whole frittata myself, this was just to make it look like i'm a lady who only eats small portions, but we all the truth:)anyway, i'm so psyched about this go-to 20 minute dinner with base ingredients i always have on hand. the additions of delicous salami, basil and parmesan could easily be subbed for a plethora of other additions. i'm thinking zucchni, spinach and turkey next time. or perhaps mushrooms, tomatoes and mozerella. the possibilities are endless!
I DIDNT GET TO TRY THIS :(
ReplyDeleteSALUMI!
ReplyDeletePinot grigio salami, nice job nac! This looks so good.
ReplyDelete