Personal Frittata with Prosciutto, Herb Goat Cheese, and Arugula
Re-watching Queer Eye
Tears and back-to-basics meals
Cookbook deadline, help!
This is a haiku I wrote that I feel accurately depicts my life right now. (Thank you for supporting my artistic flair.)
To those wondering why I would ever expose myself to the emotional rollercoaster that is Queer Eye leading up to my book deadline (November 1, heyooo), I don’t have a good answer other than the fact that a daily ugly cry feels cathartic? And I like listening to Jonathan Van Ness call people “henny.”
Sidenote: If you haven’t watched Queer Eye, I urge you to bump it to the top of your to-watch list. Especially Season 1. As I’ve had to explain to Logan many times (while trying not to choke on my own sobs), the show reminds me that there are deeply wonderful, absolutely selfless people in the world, and it is glorious to see them celebrated. I mean, I like to think I’m a good person, but if I was a fire fighter and offered a home makeover by a band of sassy gays, I would not insist they renovate my firehouse instead. BUT THEY FOUND SOMEONE THAT MADE THEM DO THAT. Aaaaand, now I’m crying again.
That sidenote was very long. Sorry. I’m apparently saving all the good writing for my book.
Anyhoo, in addition to my crying, I’m also enjoying my return to delightfully simple, comforting meals. Dude Diet testing is delicious, yes, but the food combining isn’t always ideal (finger food month got very weird), and this creature of habit appreciates a slightly less “creative” diet.
My favorite super basic meals include the following:
*A medley of seasonal vegetables and chicken sausage roasted on a sheet pan. Served over greens or topped with in egg when I feel like it.
*A good old massaged kale salad like this or this with some roasted chicken for extra protein.
*Avocado toast. Duh.
*Some version of skillet eggs in tomato sauce.
*A personal frittata.
The frittata probably gets the most action on my list because a.) I always have eggs in the fridge and something to dress them up with, and b.) it takes approximately 6 minutes from start to finish. Obviously the possible frittata flavor combinations are endless, but I tend to gravitate toward some version of “vegetable parm” or this simple prosciutto and goat cheese number topped with lightly dressed arugula.
Since nearly all of the ingredients for this laughably simple frittata are listed in the title, you may not need a recipe, but I thought I’d share it just in case. Sometimes the simplest recipes provide the best cooking inspiration, especially when the magic lies in the technique.
On that note, I’m going to go make myself a frittata…
- Extra-virgin olive oil
- 3 large eggs
- Kosher salt
- Freshly ground black pepper
- 2 slices prosciutto di Parma
- 1 ounce herb goat cheese crumbled
- 1 packed cup baby arugula
- Balsamic vinegar to taste
Crack the eggs into a medium bowl. Add a tiny pinch of salt and pepper and whisk until pale yellow and frothy.
Pre-heat the broiler on high.
Pre-heat a skillet over medium heat. When hot, add a little olive oil and swirl to coat the bottom of the pan. (You can also use butter if you like.) Pour in the eggs and cook for about 30 seconds, then lower the heat to medium-low. Add the prosciutto and goat cheese and cook for 2 to 3 minutes just until the eggs are beginning to set.
Place the skillet under the broiler. Broil for 1 to 2 minutes or until the top of the frittata s puffed up and very lightly browned.
Loosen the frittata from the pan with a spatula and slide it onto a plate.
In a small bowl, toss the arugula with a little olive oil and balsamic vinegar. Season with a pinch of salt and pepper.
Top the frittata with the arugula and serve.
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