Creative cooking is like great jazz. You have a main theme, you improvise, vamp a little and voila! You have a beautifully delicious product that is unique and specific to that moment. You’ll always love your favorite song like you love your favorite dish, but jazzing it up from time to time keeps the creative juices flowing and inspires the soul. Take the frittata for example. You have the classic, basic foundation of the dish (eggs, milk, cheese) but what you choose to add is your rendition, your arrangement and it never has to be the same twice. My “kitchen sink” style of cooking speaks to that. This frittata is full of veggies, cheese, pasta and LOVE!
7 eggs (well beaten)
½ cup heavy cream
¼ cup milk
1 medium shallot
½ bag baby spinach
1 ½ cups pasta (leftover ditalini)
1 ball smoked mozzarella (chunked)
½ wedge Asiago cheese (chunked)
Salt & Pepper to taste
Pre-heat the oven to 375 degrees. Butter baking dish of medium depth. Mix all ingredients together, pour into the baking dish cover with foil and bake for 35 minutes. Remove the foil, check the firmness of the eggs. If they’re still too loose or jiggly bake for another 10-15 minutes (without the foil). Let it settle and cool a bit but serve hot. Assess your ingredients, get creative and get cooking! Check out my FB page for a video clip of this fine dish (NettiesCookinNow) and follow me on Instagram @nettiescookinnow.