this past week has been a blur. returning to detroit from colombia, honey extraction, a full week of work with beautiful weather, a challenging and inspiring lecture at schoolcraft from tim wise, it’s been a rich week indeed. but thursday, gorgeous thursday, i had the pleasure of making a meal for my dear friend carolyn, the mama of a beautiful new baby boy.
a good thing, too. as october seems to be the month of travel, i am now in wausau, wi, playing “nurse” for my mom post toe-joint surgery (i am sure there is a technical name for that, but the non-nurse-y person i am figures toe-joint surgery says enough). making food for carolyn gave me the perfect opportunity to clean out my fridge in an oh-so-lovely way! and, packed with nutritious, vibrant kale; protein-rich eggs and cheese; and gorgeous potatoes; this meal seemed perfect for the family with a new mouth to feed.
i followed the ratio direction of the moosewood collective. easy, fast, and so tasty, even when my un-calibrated oven cooks it in half the time it’s supposed to take… good thing she gave it a positive report– i was worried it would be too dry. i made two extra baby frittatas for me and my neighbor to enjoy, and i must say i found it light, colorful, and quite tasty.
frittata with potatoes and greens
adapted from moosewood restaurant new classics
2 cups potatoes, sliced
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon paprika
2 cups red onion, sliced
2 cups kale, chopped
1 cup parsley, chopped
1/4 teaspoon cayenne
3 tablespoons cream cheese
1 tablespoon flour
1 1/4 cups milk
1/2 teaspoon salt
1 cup shredded mozzarella
1. preheat the oven to 400. in a bowl, combine potatoes, paprika, two tablespoons oil, and half the garlic. spread on a baking sheet and roast until tender, about 20 minutes. turn down temperature of oven to 350 once potatoes are done.
2. in the same bowl, toss onions with remaining oil and garlic as well as the cayenne and mix. transfer onions to a skillet over medium heat and cook the onions until they sweat and soften, about 5-8 minutes. add the kale and parsley and saute until the greens are hot and still bright, don’t overcook the greens, about 2 minutes.
3. in a blender, combine eggs, cream cheese, flour, milk, and salt and pulse until custard is smooth.
4. in an oiled pan (i used a 10″ circular pan), layer roasted potatoes evenly on bottom. evenly spread the onion/green mixture over potatoes. sprinkle with shredded mozzarella, and pour custard over all.
5. the recipe said to bake for 45 minutes, until custard is set and the top is golden brown, but mine was done in a quick 30 minutes–i am fairly confident this is due to the inaccuracy of the oven thermometer… regardless, the finished product is quite delectable! enjoy!
i look forward to a week of posts– how inspiring it is to serve as a cooking “nurse” in a house with a lovely working oven, beautiful produce, and bright, eager faces… and consistent internet! ah, the luxuries of visits with los padres.