Frittata: The Friendly Omelet

If you've ever tried to make an omelet, surely you've fumbled and wound up with runny egg on your stovetop, on the floor, and perhaps on you. 

Me too.  More times than I can count.

Solution?  The FRITTATA.  It's everything you want in an omelet but without the worry of the runny egg mishaps.  Take a good nonstick pan, your favorite omelet ingredients, a whole heap of eggs and cheese and after some time in the oven, you will have a glorious frittata.  And let's just be honest.  Frittata.  The very word sounds fancier than omelet.  You'll impress people.  I promise.

Not that you'll be surprised, but my recipe of choice hails from Foster's Market, her Garden Vegetable Frittata. From the spinach layered throughout to the fresh rosemary sprinkled on top, I fully support each ingredient listed (if you are not a fan of peppers and onions, those could easily be omitted...just add more of the stuff you do like).  For those meat lovers out there, throw in some leftover bacon, sausage, or even last night's grilled chicken.  That's the beauty of the frittata: It's an equal opportunity employer of whatever looks tasty in your fridge...within reason, of course. 

Let's talk cheeese, a tasty and necessary element to the frittata.  Foster's recipe allows you to choose between Gruyere and Swiss, and if you're looking to save a penny, go Swiss.  DO use freshly grated.  It really does make a difference.  Swiss is not the only cheese appearance.  The recipe actually tells you to sprinkle little cubes of cream cheese all over the top (see picture...that's the white stuff).  Don't mind if I do.

I did find one issue with the recipe...bake time.  The recipe called for 12-15 mintues.  At 14, eggs were still not set.  At 20, not quite.  At 24 minutes, fears of salmonella and other uncooked egg risks subsided for the most part.  Just keep checking till you feel safe, whatever point that is for you and your oven.  Other than the time confusion, I was thrilled with the result.  Serve it up for your next weekend brunch, bridal shower, or even a unique dinner entree.  It's a keeper.


And before I sign off for the night, I had my first day of school today.  I've been there since last week prepping my room, but today was the first day with students.  Talking 4.5 hours was taxing on the vocal chords, but overall, I'd call it a good day.  If you know me, you know it's very easy for me to fall into classic teacher negativity and succumb to complaining, grumbling, and general despairing about the future of public education and today's youth (avoid talking to me about dress code violations).  Just when I find myself diving into utter hopelessness about my profession, God graciously reminds me of the real point: He is "before all things and in him all things hold together" (Colossians 1:17).  Not one step of my career, not one student on my roll, not one co-worker in the building has been happenstance.  Our God is beautifully, mysteriously, and divinely sovereign, and I have the privilege to serve Him in this field, to be salt and light, to take advantage of any possible opportunity to point to His reality.  I don't do any of that well...I'm a broken mess, a mess that struggles to keep her mouth shut when she should and fails to open it when she should.  But! I'm expectant and hopeful about the Lord's plans for this particular semester with these particular students and co-workers...He will accomplish His purposes.  Bring on the harvest.

Thought I'd share a couple of pics from my room.  If you ever find yourself forgetting where to put that pesky comma and what synecdoche means, come on over.