Story last updated at 5/14/2014 - 2:39 pm
I’ve mentioned in previous columns how busy and chaotic this time of year is for me. I often work until 9 p.m. or later most nights and for 10 or more days without a break. Last Saturday was my first full day off in about two weeks, and I enjoyed it. I tidied up my boutique apartment and sat down in my comfy chair to do absolutely nothing. What a glorious feeling!
My husband isn’t one who can do nothing. I excel at this. I spend many of my days and nights working, talking, cooking and planning. I’m up at 5:30 a.m. and in bed around midnight. I eventually need to stop, catch my breath and do nothing. Saturday was such a day.
I started with some television. I enjoy the Saturday cooking shows and have missed them terribly over the winter, as there was no cable television on the boat. I got myself a cold drink and sat down with the remote and soon my eyes glazed over with the meditative state that comes from watching an electronic box with moving pictures. The result of my vegetative state was that I started to get hungry. After three hours of non-stop cooking shows, I was getting really hungry.
I caved in and walked the foot and a half to my boutique kitchen in my boutique apartment and started foraging for ingredients. I almost always have eggs, heavy cream or milk, butter, a variety of cheeses, onions, tomatoes and bacon in my pantry and refrigerator. This week I happened to have a can of green chilies, which was an added bonus. I was certain that with these ingredients I could whip up something tasty with very little energy to interfere with my lazy-day mojo.
I quickly got to work and created one of my favorite lazy day meals, a frittata. It is easy, smells good and is cooked in one pan. The cleanup is easy and the leftovers are microwaveable, which is nice for someone like Grant. The microwave is his primary cooking instrument.
While I waited for the frittata to finish in the oven, I cleaned the kitchen and sat down to watch the next in a series of Saturday morning cooking shows. I received a text from my friend Elizabeth asking what I was doing and I replied, “Making you lunch.”
I was excited to take the frittata upstairs to share with her. We then decided we should get out and enjoy the sun so we took my Mini Cooper out for a spin in the wonderful sunny weather Juneau has been blessed with lately.
All in all, it was a perfect Saturday. I got to do nothing, eat well, and enjoy some time with a great friend. I went back to work on Sunday and it was business as usual, but days like that remind me that Saturday will be here soon.
This week, I present a dish that is perfect for a lazy day: Green Chili Frittata.
Until next time…
Eat and enjoy,
GREEN CHILI FRITTATA
¼ cup milk or heavy whipping cream
½ cup onion, diced
½ cup shredded cheddar or jack cheese
½ cup green or red bell pepper, diced
4 slices bacon, cut into bite-sized pieces
1 small can green chilies
¼ cup fresh cilantro, chopped
¼ cup tomatoes, chopped
1 tablespoon butter
Combine eggs and milk into large mixing bowl and whisk well. Add ½ of the cheese and green chilies to egg mixture and stir until completely combined.
Pre-heat medium sized non-stick skillet to medium heat. Add bacon pieces and cook until three quarters the way done. Remove from pan and set aside. Add onions and peppers to bacon renderings and cook until softened and onions are clear. Remove from pan, drain the pan and wipe it clean with a paper towel. Place back on stove and pre-heat to medium. Add the butter and let melt.
Whip egg mixture again prior to pouring into pan. Once the mixture is in the pan add the peppers and onions, sprinkle in the bacon and place in 350o oven. Bake for 15 minutes and remove. Top with remainder of the cheese. Cook addition 3 – 5 minutes until the cheese is melted.
Garnish with cilantro and remainder of chopped tomatoes.