When you work full time, contribute to a blog, run a small nonprofit and and live a frenetic city life, it’s a small victory to get a home-cooked dinner on the table at night. The new sad truth is, most nights I don’t.
I used to work from home and when I did, I savored dinner plans. I took time to think about what would taste good or ask Andy what he had a hankering for. I’d search for recipes online, leisurely scroll through blogs and cookbooks until I found the right recipe, meticulously make a grocery list, wander through the aisles of Whole Foods, and savor dinner prep. Elaborate home-cooked meals would just be coming out of the oven or off the stove as Andy stepped foot inside the door. He was spoiled. And so was I.
Andy works a demanding job in finance with long hours and all-hours conference calls that leave him completely sapped at the end of each day. He has been patient with me as I navigate this new world – essentially working two and half jobs, which means I just don’t have the energy or time to cook like I used to.
These days it’s a miracle if we can pull on our shoes and get out the door to a restaurant. Or flip open the laptop to order from Seamless Web.
But no matter how tired you are, there’s only so much you can go out for dinner or order takeout before you really just want something from your own kitchen. Something simple.
What I once relished, I now find to be a nearly impossible multi-step task. As a food blogger and even just a cook, it’s not easy to admit that, but it’s true. At least for now.
There. I’ve said it.
The other day, Andy and I had both maxed out on restaurants and takeout. Together we made the easiest thing we could: a frittata. With some of our favorite things. It came together quickly, tasted delicious and was cleaned up in a few minutes. And the best part was, we couldn’t have ordered it at restaurant or gotten it takeout. And for me these days, that’s the best kind of meal.
Corn and Cheddar Frittata
Serves 3 (2 if you have an eater like Andy in your family)
6 eggs, beaten
Salt and pepper 1 tablespoon olive oil
1/2 Spanish onion, cut into medium dice
1/2 green pepper, stemmed, cored, and cut into medium dice
1 ear of corn, kernels cut from the cob
2/3 cup sharp cheddar cheese
Adjust oven rack to upper position and turn broiler on high. Season eggs lightly with salt and pepper.
Meanwhile, heat oil in a medium ovenproof non-stick skillet over medium-high heat until shimmering. Add onions, peppers, and corn; sautée until tender, seasoning lightly with salt and pepper, 4 to 5 minutes. Shake skillet to evenly distribute vegetables; add eggs. Using a wooden spatula to push back eggs that have set, tilt pan slightly so that uncooked eggs run into empty portion of pan. When eggs start to set around the edges, turn off heat and sprinkle with cheese.
Transfer pan to oven; broil until eggs are puffed, and spotty brown, 3 to 5 minutes. Slide frittata onto a cutting, cut into wedges and serve with a dollop of salsa, yogurt and avocado slices.
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