Tennis players get to grunt when they hit the ball, martial arts legends have their exclamations, and when dancing you get to say WA-PA-TA-YAAA (as if the music didn’t provide enough emphasis). It’s only fair that us frittata slicers get something too.
Hello my loves! It’s been some time, hasn’t it? Too long.
Well, hey, they say good things come to those who wait. So frittatas come to those who wait, yeah?
Here’s beautiful arugula, feta, and cherry tomatoes in a golden blanket:
Heck, we’re getting that salad in too (and not just for the aesthetic either)… we are rolling my friends. We are rolling right into the simply sweet recipe: bellissimo!
Frittata (set that to some cha-cha music, oh yes I went there… 2-3-fri-ttata-ya! 2-3-cha-cha-POW! I know there’s a dancer inside you 😉 come on now don’t be shy.)
-1 tbsp extra virgin olive oil (or my favorite way of calling it, EVOO: you can just imagine Wall-e the robot saying Eeeeeeveeeee, please fetch the Evoooooooo. adorable.)
-1 cup cherry tomatoes
-4 eggs (4 servings brought to you by foodMath right there)
-4 tbs. water (H20, yo)
-pinch or two of salt and pepper–always easier to add later than takeaway so better sing some kumbaya before going to town with that salt shaker
-fresh herbs. Do you need to start a fresh herb garden? Yes you do. Better yet, get a personal food computer (shameless promo of OpenAg here–and no, I’m not affiliated, though gosh darn I wish I was!)
Focus: I will focus. Fresh parsley, dill–ooooooh dill is the best! But really, cilantro, thyme, and oregano will all be fabulous.
1. In a small-medium bowl crack the eggs open and whisk in those 4 tbs. of water! Sprinkle in that salt and pepper and we set. (Set it aside too.)
2. Heat that olive oil up in a flat pan for 20 seconds or so. If it’s smoking, you’re just too smoking awesome! Also, the oil might be just a tad way too hot dear so don’t let that happen please.
3. Pour in those eggs! Reduce heat to medium-low and let it cook for a few minutes.
4. Effortlessly fling in the cherry tomatoes! And if they end up on the walls, the ceiling, and everywhere but the pan, you have created splatter art! Well, so plan your flinging accordingly, but you’re at home, so no judgement, only appreciation 😉 My Julia Child cooking fans out there might reminisce of her good ‘ol pancake-flipping-to-everywhere-but-the-pan videos.
5. Cover the pan (or dare not to, if like me, you always misplace it), reduce heat to low, and cook until the bottom is golden and the top isn’t jiggly and liquidy. No undercooked eggs in this vicinity!
6. Get those beautiful herbs in. (Maybe cook for a minute or two more if it’s not already too brown.)
7. Salad! In a little bowl, mix together a handful of arugula, a drizzle of olive oil, some salt & pepper, and crumble in a little feta cheese. Beautiful!
Plate your creation.
Eat your creation.
Lead the world.
No exponential progression there, quite comprehensive and linear, trust me.