Fri tata tata

Eggs for dinner is always a good time. I thankfully overcame my fear of our broiler pan to whip up a yummy frittata (quiche without the crust, kinda). See, the last time I used a broiler it involved a frantic call to the fire department and me feeling like a bit of an idiot. Don’t let salmon oil splash on that open flame. Anyway, I spent half of an hour dusting out my broiler and then another half-hour googling “over-proof skillet” – what is that? What could that mean?!

This frittata involved sautéing thin slices of onion and potato with rosemary then pouring on a mixture of eggs, egg whites, and parsley. Cook until it sets, then stick it all under the broiler for a few minutes to finish it off. Sophia said “This photographer (her interpretation of the word frittata) is divine!”

The girls helped me stir:

A millisecond after this video Anneliese dumped the rosemary jar into the eggs. Awesome. But in the end I think the eggs were better for it – she already has culinary flair.

While cutting the potato I also discovered the girls entertaining themselves by using old paint on each other. What's better, preparing delicious nutritious meals for my family or not neglecting said family to prepare said meal?

I need to share a culinary trick. Have you seen plastic, hollow produce- shaped food savers popping up in stores lately? They're $4 - I went for the onion saver. I was at my wits end throwing out days old, half-cut shriveled onions. And good news, the saver works! This onion was able to contribute to several dinners. Good onion. Go get one!