Wednesday night is usually omelet night at our house, but I was really in the mood to step things up with a frittata. I'd been wanting to do this for a while, but I've never been very keen on trying things that involve the oven, as it usually requires:
- Unloading all the pots and pans I usually store in the oven and piling them on the living room floor
- Making a roasting hot apartment even more roasting hot (I don't mind this so much, but the man complains)
- Losing sight of my food for more than a few minutes - I'm a bit of a kitchen control freak
baby kale and chopped tomatoes, sauteed
shredded mozzarella (added right before placing the pan under the broiler)
The result was a wonderful mix of textures - tender, fluffy, creamy, gooey, juicy and crunchy all at the same time!
While I probably won't be making this every week, I will most certainly be revisiting this recipe again, so that I can experiment with different fillings and ratios of whole egg to egg white. It's so wonderful to be able to step out of my comfort zone and discover that a new twist on a weeknight staple isn't quite the daunting task I made it out to be.
However, shoving all those pots and pans back into the oven, that's another story!