Today is April 7, 2020 — It’s been 4 years, 2 months, 21 days since my last post. It also happens to be the 37th day since we started social distancing.

So…today I made a Frittata.  Cooking has recently become a lot like competing on an episode of the popular cooking show “Chopped”.  Let me explain:  I took the leftover pork from Friday, the leftover potatoes from Saturday, a quarter piece of white onion I found in the back of the vegetable drawer, eggs, heavy cream about to go bad, a tomato that 38 days ago I would have thrown out, and some ricotta only one day past its due date — put it all together and BAM– a Frittata!

A Frittata is not only easy to make, but you can use your imagination when it comes to optional ingredients.  However, you must have the basics:  eggs, milk or cream, and cheese. Here is the basic recipe, but please feel free to be creative and clean out the fridge.

HAKUNA MATATA? MORE LIKE CORONA FRITTATA!

Shopping List:  1 teaspoon olive oil, 1 tablespoon butter, 3 small red potatoes (unpeeled and sliced thin), 1/4 cup sliced green onions, 1 cup baby spinach, 1 cup baby arugula, (or whatever vegetables you have leftover), 8 large eggs (lightly beaten), 2/3 cup milk, 1/2 cup shredded cheese (cheddar, Gruyere, mozzarella- any one of these will work), 1/2 tsp salt, 1/2 tsp pepper, 1 cup of either ricotta or cottage cheese, fresh basil (optional), sliced tomato (optional)

How To:  1. Preheat oven to 400 degrees.  2. Heat olive oil and butter in a 9-12 inch ovenproof skillet (I prefer a seasoned cast iron skillet). Add potatoes and cook stirring occasionally (about 6 minutes) until slightly tender and brown.  Add onions and sauté about 1 minute until slightly wilted. 3. Add spinach, arugula (or whatever vegetables you have leftover) stirring until leaves are wilted. 4.  Whisk together eggs, milk, cheese, salt and pepper. Pour over vegetables and turn off heat. 5.  Drop ricotta by tablespoon full onto frittata. At this point I sometimes lay thinly sliced tomato on top too. 6.  Bake at 400 degrees, uncovered, for 13-15 minutes or until eggs are set around the edges and slightly loose in the center. Remove skillet from oven and let stand 5 minute. Cut into wedges and enjoy.

If you happen to be like me (pretending I’m practicing for my audition to Chopped) look through your fridge and be creative — make a Frittata!  Stay healthy and six feet back!