wedding ceremony

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  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. 😀

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. 😛

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  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…

Wedding Texas-Style

I love weddings. I look at wedding websites online because I love seeing what people do. The fads, the styles, the traditions (old and new)…so much fun! I took a ton of photos over the weekend and wanted to share just a few of them with everyone. It was such a beautiful wedding, probably one of the best I’ve ever been to.


The wedding was scheduled for 6pm on Saturday night.  It was hot–but not intolerable. The chairs were set up outside in front of the chapel.


We got seated and the wedding started. The groom came down the hotel stairs with the preacher.


The bridesmaids and groomsmen arrived in an old pickup truck–which was so cute! I loved their entrance. They had simple brown dresses and beautiful sunflowers (my favorite flowers).


Then Melina arrived with her dad in a horse-drawn carriage. It was a dramatic and classy way to arrive.


She got out of the carriage and her dad walked her down the isle. I loved her dress. She looked absolutely beautiful.


The ceremony was fairly short and sweet. When they kissed a family member from the groom’s side shouted  “Way to go Bubba!” and then everyone cheered. It was very funny.



While the bride and groom left for pictures the guests enjoyed cocktail hour. There were drinks set up in the old general store. I loved the idea of a cocktail hour afterward. It’s a great way for people to socialize, have a snack and not be famished waiting for dinner.



And waiters walked around with appetizers while everyone socialized in the yard. My favorite appetizer were the jalapeno poppers wrapped in bacon. Oh MY! Those were fantastic! Smokey and creamy. Loved it.


After a bit we all moved into the barn for the reception. It was lit by Christmas lights and totally adorable. I loved the simpleness of it all.



The bride and groom made their entrance and immediately went into their first dance. I liked that. It was a cool way to get it done.


After awhile it was time for dinner. It was buffet style served by the caterers. I got the brisket and the Jalapeño sausage.


It came with twice Baked potatoes, sweet jalapeño corn, green salad and white bread. I apologize for the quality of the picture. It was really dark in the barn.


The sausage was the best. It was so spicy and delicious. I ate waaay too much. I was stuffed to the brim and couldn’t imagine ever eating again. And then I ate cake. 🙂 They did the cake cutting. I had a small piece of the wedding cake and a small piece of the groom’s cake (red velvet) and a glass of champagne for the toast.


There were speeches from the father of the bride, the maid of honor and best man.


Then: dancing. I love dancing–it doesn’t matter what kind! But Michael isn’t into that. 🙁 He did dance with me outside where no one could see us.


I joined the group for one song. I don’t listen to country music so I have no idea what song it was. It was clearly a hit because the whole place was on the dance floor and everyone knew the moves (but me) but I did it. And it was a blast!


After that Michael and I made the rounds around the room before heading back to the farmhouse to pack. We had an early drive back to Austin.


Congrats to the happy couple!

Grandma & Me

I was sad to leave the ranch. It was such a cool little hideaway–truly an escape from the “modern” world. As a city girl it was a fun experience for me.


On Sunday we drove to Austin and then flew to Dallas. We had a few hours to kill so we sat in the Cantina Laredo. We split some guacamole and I had a beer (from Portland no less!). It was one of the funnest trips I’ve had in a long time. It was cool stepping out into another world and explore different cultures.

QUESTION: What’s the best wedding you’ve ever been to? What made it special?