Fast and Fancy Frittata

When your sister returns from a week long trip to Colombia and offers to supply the coffee, the obvious next step is to supply the brunch. After coming back from a wonderful Bridal Shower weekend for one of my lovely Villanova ladies, I had a treasure chest of herbs from her dad's garden. One of those moments where you're basically at your second set of parents' and they feel like you can't leave the house without taking all the food in the fridge, some flowers, a bushel of herbs that they know you will certainly put to good use. 

Well here they are. And if you ask me, they are pretty much the star of this dish. (Ok maybe the herbs AND the goat cheese... because you can't really beat cheese). 

My first recommendation is to prep everything you will need. I had some lovely carved ham left over, about 2 slices, and diced that up into cutesie little cubes. Because who doesn't love a good holiday style ham- am I right? You could certainly use bacon or leave it out all together for a meatless meal. 

Crack and beat the eggs. At least 2-3 per person. If you are feeding my brother you will need at least 4 for him, beware. 

Turn your oven on to broil.

Peel one small russet potato and cut in matchsticks. This is achieved by making slices of potato lengthwise and then stacking and cutting into long sticks.

*If you are cooking this for more than 5 people use a medium potato*

Heat a pan large enough for a single layer on medium high with enough olive oil to just coat the bottom of the pan fully. Fry potatoes like you are making french fries. 

**Sidenote, this is how I make homemade french fries. Sometimes I will even top them dried oregano and lemon juice to make Greek Fries--one of the not so chubby hubby's favorite things in the world**

While they are getting gorgeous in the pan, chop your herbs. You can use whatever you like. There is really no wrong combo here. Today we had what I kept referring to as "Bob's Bounty" of basil, oregano, lemon thyme, and parsley. Usually I am the worst because I have no idea how to tell you how much of each herb I put in. Let's say:

3 sprigs of thyme

8-10 medium to large leaves of basil

2 large sprigs of oregano

1 Tabelspoon worth of chopped parsley

Mix them up together. Put 2/3 of the mix in the beaten eggs.

Now get back to your potatoes. Once golden brown on one side, flip and check one of the fattest pieces for doneness since you may have to lower heat if they are getting brown faster than getting soft. Once cooked through remove to a paper towel lined plate and sprinkle with salt.

Add a tablespoon of butter and ham to a different pan (Make sure to use an oven safe pan!) Make sure the ham is warmed through and then add cooked potatoes. Lower the heat to low and add beaten egg mixed with chopped herbs. 

Mix eggs like you would for scramble until almost cooked through. Add some goat cheese and mix for creaminess. Turn off heat and top with more goat cheese and transfer to broiler for 4 minutes. 

Take out your beauty and top with a pinch of the fresh herbs. Serve with a sliced tomato salad and you may think you are in heaven.

Can't get enough of these Cavatelli... in under 30 minutes!

For the past few months, I have garnered a mild obsession with cavatelli pasta. The way it curls in on both sides, creating the cutest fluffy, pillowy pasta with pointy ends. Especially when it is fresh and hand-rolled. You can imagine my excitement when I stumbled upon cavatelli in the fresh pasta case at the supermarket the other day, and made by my favorite refrigerated pasta brand Vitamia.

Just across from the pasta case, Brussels sprouts were staring at me all "pick me! pick me!" So I plop them in my cart, and as I stroll through the store it hits me. BACON. Bacon + Brussels sprouts + pasta = Heaven.  Throw in some toasted hazelnuts and a sprinkle of pecorino romano "dust" and you're on the way. Drizzle some balsamic glaze, and you've hit a home run.

The wow factor of this meal could best be described by the text response I received from my brother as I taunted him with a picture of my dinner. “WHOA, did you make that?!”  Followed by “Restaurant quality for sure,” when I told him that why yes, yes I did make that indeed. And all in under 30 minutes.

This will make 4 lighter portions (think app or entrée if served with salad) or 2 larger portions with enough for leftovers.

What you need:

1 package fresh or dried cavatelli pasta, cooked al dente according to package directions

3 strips of bacon, cut into thin slices (lardons)

5 brussels sprouts, cut in half and then thinly sliced (add more to your liking)

½ cup dry roasted unsalted hazelnuts, smashed (I do mine in a Ziploc with my meat mallet)

Pecorino Romano cheese, thinly grated

Balsamic glaze (you can find this in most stores now, I usually get mine at Trader Joe’s)

The How To:

Cut the bacon and put in a large pan over medium heat. While the bacon begins its journey to crispy perfection, bring a large pot of water to a boil.

Shave the brussels sprouts by cutting them in half and putting the flat side down, cutting across into thin strips until you reach the woody stem piece. Smash hazelnuts in a plastic bag. I like to make sure some get really finely smashed while some stay chunkier.

Once crispy, drain the fat from the bacon pan and add the cooked cavatelli. Add a little olive oil if necessary, and taste for saltiness since the bacon may add all of the salty flavor that you need. Cook the bacon and pasta in the pan until some of the cavatelli pieces start to get that nice toasty look.

Turn off the heat, stir in the shaved brussels sprouts and taste again for proper seasoning adding salt and pepper if needed. Plate portions, top with nuts and sprinkle with pecorino cheese. Drizzle with balsamic glaze and you are DONE.

How easy was that?!

Follow me on instagram @mynotsochubbyhubby to get a glimpse of more mouthwatering meals!