Colu Cooks: Easy Fancy Food by Colu Henry

Author:Colu Henry
Language: eng
Format: epub
Publisher: Abrams
Published: 2022-04-26T00:00:00+00:00

A Sunday Frittata

During quarantine, I found myself desperately looking for things I could share with Chad that would become routine, or a cooking ritual that we could repeat on a certain day each week to ground us. I needed something of our own to look forward to and to count on as things were changing so quickly day to day. I pestered him to play board games or rounds of Rummy 500 on weekend afternoons, or even to eat dinner in the dining room each night. But much to my dismay, Chad is not a game player, and most evenings we ended up with food on our laps in front of the television with two bottles of wine to numb another tough day of grief and uncertainty.

One late Sunday morning, without much thought at all, I made a frittata. A reasonable, not at all groundbreaking thing to do on a weekend. Chad sat and sipped coffee at our small table in the kitchen as I rummaged through the fridge to find odds and ends of things that might work well in some eggs. He then toasted and buttered thick slices of sesame sourdough bread while I assembled the frittata, and we then sat together for an early lunch.

The next Sunday I found myself doing it again and then again the weekend after that. One week the frittata incorporated mushrooms, onions, and on-their-way-out herbs. Another was paper-thin sliced potatoes, fried in an ample amount of oil until potato chip crisp, with charred leeks and roasted peppers topped with creamy feta cheese. And on even another, it was finely chopped leftover slices of frozen New Year’s Day ham with some cheddar cheese and green onions. I once also accidently added in rice as I didn’t realize Chad had stored the leftover roasted vegetables in the same container—no mind, it worked! Really anything can go into a frittata.

Admittedly a little slow on the uptake sometimes, it suddenly struck me that perhaps this was our ritual. It wasn’t forced, it just became something that we did because we enjoyed doing it, which, it turns out is an important piece if you’re going to keep doing the thing you are doing repeatedly for fun.

I never planned on including a frittata recipe in this book, but then again, I never planned on being stuck at home and social distancing for over a year. So here is one that you can make your own. I hope when you’re serving it, you’re seated at a table full of friends or family who you’re able to wrap your arms around.

A Sunday Frittata

SERVES 6

TIME 20 minutes

INGREDIENTS

8 large eggs

¼ cup (60 ml) heavy cream or half-and-half

Kosher salt and freshly ground black pepper

¼ cup (½ stick/55 g) unsalted butter

1 small yellow onion, thinly sliced

2 cups (60 g) roughly chopped wiltable greens, such as arugula, kale, or spinach (optional)

1 to 1½ cups (128 g to 192 g) additional fillings (see my “Frittata Filling Suggestions” below; optional)

½ cup (55 g) cheese, such as grated

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