Cartlandia

Frittata Recipe + Wedding Ceremony

My friend Star came over for dinner and to help us write our wedding ceremony. She’s the officiant and we both have been working on the ceremony and vows for a bit now on our own. It was time to come together and make it all fit.

Since she’s a vegetarian, I wanted to make a recipe that was veggie friendly and that also used up some of the zucchini from our garden. I found a few different frittata recipes and decided to make one of them. I used two different frittata recipes to make my own. I liked the spicy ingredients in this recipe, but I also liked that the other recipe called for ricotta cheese (which I needed to use up).

Zucchini Ricotta Frittata Recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 2-3 servings

From: http://www.simplyrecipes.com/recipes/zucchini_ricotta_frittata/

Ingredients

  • 6 large eggs
  • 1/2 cup ricotta cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 Tbsp chopped fresh basil
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 cup extra virgin olive oil
  • 2 small zucchini, or one larger one, washed and sliced into thin rounds (about 3/4 pound)

Instructions

  1. Beat the eggs in a medium bowl. Add the ricotta and Parmesan and beat to combine. Add the salt, freshly ground black pepper, basil and thyme and beat to combine. Set aside.
  2. Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil. Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove from heat. Remove zucchini slices from the pan with tongs or a slotted spoon to a bowl. Let cool for 30 seconds or so, and then stir the zucchini slices to the egg mixture.
  3. Reheat the skillet. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mixture into the pan. Do not stir it. Reduce the heat to medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.
  4. Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven. With the broiler on, the door of the oven needs to be open. You can let the pan's handle stick out from the oven through the open door. Cook under the broiler until the top starts to become lightly browned, about 2 minutes.
  5. Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Then slide the frittata from the plate back on to the skillet. Let cook for a couple of minutes more until the bottom side gets browned.
  6. Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and serve.

Nutrition Facts

Zucchini Ricotta Frittata Recipe

Serves

Amount Per Serving
Calories 410
% Daily Value*
Total Fat 0
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Sugars
Protein
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

http://www.110pounds.com/?p=44018

The recipe called for 6 eggs and said it fed 2-3 people. I think it actually fed more like 5 people. We each had a fairly large serving and there were two more servings left over (which I had one for lunch the next day). I put most of the spicy jalapenos on one side of the frittata and used the banana peppers on the other because they are less spicy and that was for Star.

photo 2-1

The recipe called for cooking the frittata on the stovetop for 5-6 minutes. I ended up cooking it for more like 10 I think. It was really jiggly and a little too wet still. This was the first time I made a frittata so I used some of Michael’s experience to figure out when it was ready to be baked. Perhaps using a cast iron skillet is why it took longer…? Who knows.

photo 1-1

It was looking much better. I put it in the oven under the broiler. Again, the recipe called for 2 minutes. I did more like 3-4 minutes. I took it out twice and tested it with toothpicks to see if it was done. It was pretty obvious when it was done. Here was the finished product:

photo 4

Star brought over ย a loaf of olive ciabatta bread from New Seasons. It’s A-MAZING. Oh my gods, between the three of us we almost ate the entire loaf of bread. I can’t remember the last time I had this bread–maybe a year ago? It’s not something I eat very often and usually when I eat bread it’s the Costco gluten free stuff. So this was quite a treat! I also brought out some of the pickled red onions I made. Star LOVED them. ๐Ÿ˜€

photo 3

We sat outside on the deck and listened to the kid’s football (or soccer) game going on in the distance. The crickets were singing nearby and the there was a lovely breeze that cooled down the hot day. I had a glass of the Trader Joe’s Coastal Sauvignon Blanc wine (it’s fabulous) with dinner and lots of water. Dinner was good but Michael and I both agreed that it needed a meat. Chorizo would have been nice. I think diced ham would be great, too. The dish would definitely be better with some salty, flavorful meat in it. Despite that, it was a decent vegetarian meal and Star loved it so that’s what counts.

photo 5

After dinner we worked on the ceremony. We ended up getting it done, a rough draft that still needs a little tweaking, but it’s done. One more thing to cross off the to-do list!

photo

I also printed out a bunch of poems I liked. One of my friends will be reading a poem during the ceremony. I narrowed it down to four and Michael read them all and picked his favorite. The runner up, that I still love, is this one:

TITLE UNKNOWN
~ By Carl Sandburg ~

I love you for what you are, but I love you yet more for what you are going to be.

I love you not so much for your realities as for your ideals.

I pray for your desires that they may be great, rather than for your satisfactions, which may be so hazardously little.

A satisfied flower is one whose petals are about to fall.

The most beautiful rose is one hardly more than a bud wherein the pangs and ecstasies of desire are working for a larger and finer growth.

Not always shall you be what you are now.

You are going forward toward something great.

I am on the way with you and therefore I love you.

Isn’t that wonderful? Still love it. We ended up choosing something else for my friend to read. TBD. Star is Najavo and we are including a Native American blessing in the ceremony as well as some other elements that mean a lot to me. Michael seemed more interested in the words, as I was more interested in the symbolism, and he picked out things he liked for the vows from various print out examples. I liked all the ones he picked, as well as a few others. Despite what he says, there will NOT be the words “obey” in our vows. ๐Ÿ˜›

On Sunday I went to yoga and then spent some time in the yard pulling weeds (god it’s been never ending this summer!). After that we went to Cartlandia for lunch. I got a buffalo chicken wrap in a spinach tortilla from the Good and Evil Wrap. I love that place and was craving it lately.

lunch

SO GOOD. After lunch we had a dance lesson. The DJ we hired for the wedding also teaches dance. I brought the shoes I am going to wear for the ceremony (my grandmother’s shoes) and also my favorite pair of heels just in case. They had converted their garage into a dance studio. It was pretty nice. The private lesson was an hour and we got a discount due to hiring them for the wedding.

I have some dance experience. I took ballroom dancing classes but it was over a decade ago. At that class I learned the basics of ballroom dance–tango, salsa, box step, etc. I remember it being hard and a ย really good workout. I was hoping some of that would come back to me once we started but…not so much.

dance

Lynn and her husband Mark taught us how to dance to our first song and showed us a few choreographed moves. It was so hard! It just didn’t come naturally like I thought it would and I felt like Michael and I were out of sync often. I also noticed that *I* try to lead too much. It’s just not in my nature to follow. LOL. We spent an hour with them and when we switched partners and I danced with Mark or even Lynn, I was impressed with how good they dance. I also noticed that I danced better with them because they were confident leaders. I think Michael and I need a LOT of practice still!

We may end up doing the typical prom dance sway if we don’t practice…

Once a Year

I had the pleasure of a mid-week day off last week when my brother and his wife came to visit. They only come out about once a year from Philly where they live. My sister-in-law is in medical school and they’ll probably be in Philadelphia for a few more years. I miss seeing them more often. It sucks that when they visit we only get a short amount of time together, but I understand. That once a year visit means they run around the whole time trying to see friends and family!

Andy and his wife Lisa (yes her name is Lisa too!) came down to Portland after spending almost a week with my parents in Seattle. The five of us went out to lunch at Cartlandia first. Everyone was starving!

We all ended up going to Good and Evil Wrap Company. My mom and I split the buffalo chicken wrap in a spinach tortilla. Lisa got the avocado tempeh wrap, Andy got the Pepper Jack Steak wrap and Michael go the same in a bowl so he could stay gluten-free. The food cart was a big hit and I was happy to turn more people on to my favorite Portland cart. I know I need to branch out and try other things, but dang that buffalo chicken one is addicting!

photo

After that my mom left to go do some wedding flower research at local farms (I think my mom and I might do the flowers ourselves) and then the four of us drove out to Kelly Point Park to spend the afternoon. It was a sunny, hot day and spending it near the water sounded perfect.

I packed a ton of water this time, and sunscreen! We were better prepared. We played bocce ball in the big field and it was the first time Andy and Lisa had ever played it! Team Lisa was ahead for most of it but the boys came up from behind and ended up winning.

IMG_6788

IMG_6796

After that we moved to the beach and set down a blanket. The boys played another ring toss game I bought and us girls just chilled. I tested the water and it was cool but not freezing. I’m tempted to bring my swimsuit the next time Michael and I go down there!

IMG_6801

Spending the day playing in the sun wore all of us out I think. Dinner was decided and we went to Nuestra Cocina. I am so glad we went there! I’ve been a few times before but I just love their food so much.

I started with a lime drop (which was tart and sweet at the same time, delicious but lacking in alcohol if you ask me!).

IMG_6807

I ordered two appetizers for us all to share. The first was the special and it was a carnitas dish topped with pickled red onions. It was absolutely amazing! The pork had sweet fat on it that was almost candied. It was outstanding. I do not know how they made that meat so tender and sweet and perfect, but I wanted three more servings of it!

IMG_6808

The next appetizer was the Chile Relleno con Picadillo. It was a roasted poblano pepper stuffed with shredded pork, almond slivers and raisins. There was a crema sauce drizzled on top and seasoned with a little cilantro. It was just as delicious as the first dish but I liked the first one better. The second was really sweet.

Andy got the steak and drunken beans dish and he said it was one of the best steaks he’s had in a long time. I’m happy that we were able to satisfy the foodie in the family with an outstanding meal!

IMG_6812

Michael and I split an entree, which was the right decision! Since our first visit to this restaurant a few years ago, Michael has been raving about the half chicken he ate there. So we got it again. It was just as good as his memory told him. It was a grilled half chicken with a “Achiote rub”. I hadn’t heard of that before but man was it good! Slightly blackened, slightly spicy, a little sweet, basically perfect all around. It came with rice and salsa.

The four of us were slightly sunburned, tired and ready to relax. We made one stop at Beer Mongers to get some beer for Andy before heading home. He was like a kid in the candy store! For a moment I thought we’d have to leave him behind. He bought 6 different beers, all things I’d never heard of, and he turned me on to a new one! Well, new to me!

photo-2

He said it was one of his favorite beers and apparently it started the whole IPA craze. It’s called Pliny the Elder. I loved this beer! I want to get a few more bottles for home. It was smooth and not quite as hoppy and bitter as a lot of IPAs. There was a hint of something in it…for some reason I thought of peaches. Or a ruby red grapefruit–basically a sweet fruit.

pliny

We were on a mission that night. Not just to catch up and drink beer, but to scare Lisa. Apparently she’d never seen any of the classic horror movies growing up and has never been scared by a movie. We discussed it thoroughly and finally decided she either needed to see The Exorcist or Nightmare on Elm Street. Classics. So Michael made popcorn, we settled in with our beers, turned the lights off and watched The Exorcist! While the movie is still good and holds up, she wasn’t scared. She said it was disturbing, but not scary….the quest continues!

Thursday Michael had to work so it was just the three of us. I took them to Tin Shed for breakfast. It’s a place I’ve wanted to go forever but the long lines discouraged me from trying it. Luckily a Thursday morning was the perfect time to go. We had to wait about 15 minutes for a table and that wasn’t bad.

Andy and I both got the special of the day. It was scrambled eggs with andoiulle sausage, cheese, tomatoes and corn. It came with a biscuit (which we all decided was the best biscuit we’ve ever had) and cheesy grits.

IMG_6814

I am so glad I finally got to try Tin Shed! YUM! One of my favorite breakfast meals in a long time! I want another biscuit!!!!

Sadly, after breakfast I had to drop Andy and Lisa off to where they were meeting her dad. It was time to say goodbye and I went to work. I was bummed out and feeling sad pretty much the rest of the day. It was so nice to see them, but if was not enough time! I wish they’d hurry up and move back to the west coast already. ๐Ÿ™‚

IMG_6819

IMG_6817

Sorry for the long post and I know it was heavy on the photos! Thanks for indulging me while I show off my little brother. ๐Ÿ™‚