I've had success with several of the recipes in the book (others require tweaking, natch). This morning, it was time for the Spinach and Smoked Gouda Frittata with Tomatoes for breakfast. The instruction read simple: sauté onions, wilt spinach, add eggs, cream, seasoning, cheese, tomatoes, cook in skillet, finish under broiler until set. Blah blah blah. Yes yes yes.
But, there was a funny little sentence in there...turn spinach with tongs to wilt...crank the heat and sauté for 5 minutes, until the spinach weeps...moisture evaporates. Until the spinach weeps? I suppose it makes sense, after all, the spinach is under a lot of duress in the hot skillet, so weeping would be the natural response. That, or shrieking.
As poor planning would have it, I did not have spinach available to me this morning. But like that stops me! Instead, I made substitutions, along with some kale from the home garden:
|A delicious new hybrid of kale and Brussels Sprouts! A superhero food!|
|Procured at the Des Moines Farmers' Market.|
And in the end, after all that, I ended up with this:
Another side note, let this dish set out for about five minutes before cutting. Then, it sets up nicely and cuts quite an attractive figure on your plate in its elegant wedge form. This is a whole lot more desirable to being so excited to cut it right away and eat it and ending up with a colorful, blobby mess (albeit a delicious one) on your plate.
Incidentally, though, in related news, this fritatta heats up VERY WELL for lunch and is excellent with some about-to-expire Taco Bell taco sauce (another story for another time).
So, hahahaha, who's weeping now?!