It’s been a few weeks now and not only did I survive but I actually enjoyed turning 30. Weirdest of weird things. But to me it sort of felt empowering.
The other day, a twenty something guy working with me said something when a Chris Brown song came on as I was doing a filling (I’m a dentist remember). “This might sound like a jerk but I think she deserved to get beat up. She seems like she has a lot of attitude.” Now I hope the twenty something me would have said something back but the me-in-my-30s let him know that he did sound like a jerk and that I have some attitude and I had better not get hit for that.…Don’t mess with me in my 30s. To be honest, my spunkiness has been building over the last several years. But 30 does feel different, in kind of a good way.
If you’ve been following along, you’ve probably read about Jeff and Lynn: The Amazing In-Laws that you wish you had. I’ve heard stories from friends and acquaintances about the dreaded in-laws. Especially mothers-in-law. I’m sorry.
Anyway, on that day of days (my 30th birthday) I got a frittata pan from them and have tried it out a few times. I wrote the recipe for making the frittata without a frittata pan in the oven because I am going to assume that most people don’t have frittata pans but do have nonstick skillets of about the same size (10 inches). If you do have a frittata pan, you can use it to cook this baby on the stovetop if you like – however, it does have a large number of eggs so I would recommend you heat up the oven just in case you need to finish it off in there.
For this recipe, I decided to use a variety of herbs because for one, I was headed out of town and didn’t want them to go bad. Secondly, I thought (and was right) that it resulted in a more complex, unique, fresh flavor than simply sticking with one kind of herb. The grape tomatoes are what really make this beautiful, piled on top so don’t skip them!
- 8 eggs + 4 egg whites
- 1 Tablespoon heavy cream
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 2 teaspoons olive oil
- ½ cup basil, finely chopped
- 3 Tablespoons parsley, finely chopped
- ⅓ cup scallions, finely chopped
- 3 medium tomatoes seeded and finely chopped
- ½ cup cilantro, finely chopped
- ⅓ cup feta crumbles
- 1 cup grape tomatoes, chopped in half
- extra feta for garnish
- extra chopped herbs for garnish
- Preheat oven to 425F.
- Whisk eggs, egg whites, cream, salt and pepper in a medium bowl.
- In a ten inch diameter nonstick pan, heat olive oil over medium low heat on stovetop.
- Add egg mixture and stir gently until eggs begin to set but not scramble. You will want to stir in other ingredients before large curds form. Gently stir in finely chopped herbs, seeded and chopped tomatoes, and feta. Cook eggs without stirring until set around edges for about five minutes. Depending on your stovetop, yours may take a bit longer or shorter.
- Transfer to oven and bake until eggs set and are just firm but not too hard in the center 5-10 minutes.
- Invert frittata on plate then onto serving plate. Cut into wedges and serve, topped with cherry tomatoes, extra feta and herbs for garnish.