I’m turning into a bit of a cooking fanatic lately.
For the past few months, I’ve been trying to get in the kitchen more, feebly attempting a few simple dishes such as pork tostadas and baked tilapia. I even bought my own Cuisinart mini food processor! From Sur la Table! Not Target! Not that there’s anything wrong with Target because we all know it’s the best place ever, but I did get to feel like an extra-fancy-pants-grown-up for a moment there.
Anyway, I managed to make a frittata for the first time a couple of nights ago thanks to Giada De Laurentiis, one of my favorite chefs. (Whenever her cooking show comes on the Food Network, I happily drop everything I’m doing and sit down to watch it. I am mesmerized by all of her perfection.)
So when I finally got her new cookbook Feel Good Food a couple of weeks ago, I decided her Frittata with Tuna and Tomatoes would be the first recipe I’d whip up (based solely on how many ingredients I already recognized; that’s usually the clincher for me). It came out looking surprisingly gourmet, but was so easy to make and delicious that I thought I’d share it with you guys in case you’re looking for something quick to pull together this week. Plus, it’s perfect to make ahead for lunch at work because it stays fresh and heats up nicely in the microwave–I made one frittata and had lunch for three days after that!
Here’s my attempt at some cooking photos:
Loved that I only had two ingredients to chop up: parsley and a tomato! I can handle that.
All the eggs plus the parsley, milk, salt, pepper, and anchovy paste that the recipe calls for—which was one ingredient I didn’t recognize and thought about skipping, but so glad I didn’t. It makes such a difference to the dish. I was sure that searching for it at the grocery store would be a pain, but I found it right next to the canned tuna at Ralph’s. Then whisk, whisk, whisk and fold in the tuna after.
On the stove and topped with tomatoes for a few minutes, then into the oven for a few minutes after that…
And voila! It really was so easy and tasty, and I have failed at many first-time attempts at recipes before. So this is a good one, trust me. :) Get the recipe here.
P.S. I made Giada’s Chicken Carbonara a few years ago and it’s still the best pasta dish I’ve ever made. Definitely recommend that one, too!