First, I really try and honor the commitments that I make to myself and friends. So on weekends when I should be writing and thinking about my food posts, I was out and about eating glorious (and not so glorious) food instead of cooking
Plus, Nick and I are in the midst of looking for a new apartment because Holly, my beautiful 9 year old pitbull, was called a liability by the current building, even though they knew I had her. We also have renters’ insurance which should take care of any issue with that. Regardless, cooking was not on my mind. I really dislike not being able to pay attention to my food. With eating out, it’s difficult to eat really well when you can’t make it yourself. By that, I mean knowing every single ingredient that goes into it, where it came from and how it might make you feel.
I ate at a major chain, another division of another chain and one of my fave LA restaurants, Il Fico on Robertson. The last one Il Fico is an amazing independent restaurant. The chef, who originally is from Puglia, creates everything on the menu and you can even purchase a few of his sauces. Delicious and worth every penny.
For tonight, my Meatless Monday night, I didn’t even plan anything. Normally, I try and think of dinner at least two or three days in advance of cooking…but it doesn’t always work that way which is why a frittata is always a good thing to know and make.
You will need an ovenproof skillet but that’s it. It is that simple to cook. Great thing is that you can even use leftovers to mix in with the eggs. Sauteed vegetables. Roasted meats. It’s a handy dish for the holidays….so you can use all the food that you didn’t eat on Thanksgiving, Hannukah, Christmas, and New Year’s Day.
You will need:
12 ounces of ricotta
8 eggs
2 Leeks
Fresh thyme
1 bunch Swiss Chard (Washed, Trimmed, and stems cut-up)
Salt and Pepper
Butter and olive oil
Let’s Make This Puppy!
1. Using the ovenproof skillet (I prefer my cast-iron), oil and butter the pan. Cut up all the veggies and saute them. First, the leeks until soft and then trim the leafs off the chard removing the stems; then cut up the stems.
2. Pre-heat the oven to 350 degrees.
3. Put all the eggs into a bowl and add the ricotta. Stir it all together. Add the thyme, salt and pepper. Stir again until its done mixed together.
4. Once the veggies are sauteed up, turn off the flame and remove from the burner. Add the egg mixture.
5. Pour over the veggies and stir again. Place into the oven.
6. Cook for about 20 minutes. It will be puffy from the air but then will deflate. Still it will be lovely.
7. Eat with a salad. Any salad. I prefer lettuce. HA!
