Did everyone have a good Thanksgiving? Are you on your couch in a food coma trying to remember what even happened yesterday? If so, then the answer is yes. I unfortunately cannot relate for we have yet to celebrate. Since Thanksgiving’s not a holiday here in Germany (I have no idea why not :)) everyone had to work yesterday and we decided to partake in the festivities on Saturday. Without thinking, I went ahead and volunteered myself as the maker of the feast…in retrospect a pretty bad idea on my part. I, being the totally organized and awesome hostess that I am (insert sarcastic pause), have yet to do any sort of grocery shopping or preparation for this meal. No, I am not really surprised by myself. It seems I have done this a few (hundred) times in the past, but I am starting to feel a little bit anxious about this one. So, in order to give my full attention and planning to what is sure to be a
lavish and delicious Thanksgiving meal, I need something really quick and simple to make for us today… Oh, how I love thee, frittata!
A frittata is the italian version of an omelet and really quick and easy to make…exactly what I need today. I usually make the potatoes ahead of time so that when it comes time to cook all I have to do is slice them. If your kids don’t like zucchini or ham you can, of course, substitute these with just about any vegetable or meat you can think of. Basically, I just use whatever I can find in our fridge, so we have had combos such as: broccoli and bacon, bell pepper, green onion and turkey, tomato and pea, etc. As you can see, just about anything goes with these things. Buon appetito!
*Do you guys have any delicious frittata combos or creations? I’d love some inspiration!
- 12 oz./360g or 3-4 medium potatoes, peeled
- 4 eggs
- 2 tablespoons milk
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1-2 cloves of garlic, pressed
- 1 large zucchini, chopped
- 7 oz/200g ham, diced
- salt and black pepper
- 1 - 1½ cups cheese, grated (I prefer gouda)
- Boil the potatoes until soft and allow to cool. Slice thinly (1/4 in) and set aside.
- Beat the eggs and milk together and stir in parsley and some salt and pepper.
- Heat the oil in a large frying pan with an ovenproof handle over medium heat. Add the onions, and fry gently until soft. Add the garlic and cook for another minute or two, then add the zucchini and ham, and fry until zucchini is soft (about 4-6 minutes). Carefully stir in the potatoes and heat through.
- Pour the egg mixture over the other ingredients in the pan and stir once, quickly, to ensure everything is coated. Cook until the egg is set about 7-10 minutes or until an inserted skewer comes out clean. When I am in a hurry I'll just place a lid over the pan to speed things up. Meanwhile, preheat the broiler.
- Sprinkle cheese over the frittata and place under the broiler for a few minutes or until the cheese has melted and started to brown a little.