World Egg Day!

Can you believe it's that time of year again?!

Did you write your wish list and send it in a cardboard carton to The Great Yolker?

No?

Well I did! I asked for an omlette and a souffle and an egg timer and a dictionary.

Why a dictionary?

Well, maybe then I'd learn the correct spelling of "frittata" before I go ahead and spend five hours making a World Egg Day video and then another 2 hours uploading it onto You Tube.

But the deed is done. Although a few confused souls at Cooks.com seem to agree with me.

Anyway...you spell frittata, I spell fritatta...no matter how you spell it, here is a world egg dish from Italy...or maybe Spain, depending on how you Google...that is so, so easy and Bonus! you can basically switch out ingredients like this and like that and add potatos or potatoes, whichever you prefer to spell.

The recipe I used is from Moosewood Restaurant Cooks at Homeand is found on pages 292-293. I'll transcribe it below, but basically you could swap out any cold pasta for the potatoes, and add just about any other sort of vegetable as long as you saute it good and...good.

Instead of cheddar cheese on top, add a little spinach and feta. Or how about some pepper with them thar onions?

And although we did buy garlic in the video, somehow I forgot to add it later when we were cooking.

NOTE: Mince garlic and use it liberally. More garlic is your friend, and will reveal your own true friends. The more you eat garlic, the more the hangers-on drop off.

But what am I talking about?!

The star of the day is THE EGG!

Coming to you from The Egg Board and the good folks at Parent Bloggers Network, we present Madame Halushki and her adorable assistants, Prima and Seconda, in the Internet premier of World Egg Day (featuring PeeWee Chicken)!



Simple Frittata (or Fritatta if you want to be a cool kid)

• 2 tablespoons vegetable oil or butter or combination
• 1 medium potato, cut into quarters and thinly sliced
• 1 medium onion, thinly sliced
• 1 1/2 tsp chopped fresh marjoram, basil tarragon, rosemary, or oregano
• 1 garlic clove minced or pressed (optional)
• 4 large eggs, beaten
• 1/2 cup grated cheese (optional)
• salt and ground black pepper

Heat the oil in a large skillet. Saute the potatoes and onions covered, stirring frequently, for about 8 minutes, until they are tender and golden. Stir in the herb and optional (My note: Pssht...optional my eggshell) garlic. Pour the beaten eggs over the sauteed vegetables, tilting the pan to distribute them evenly. Sprinkle on the cheese and salt and pepper to taste. Cover the pan and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.

To brown the top of the frittata: If your skillet is flameproof, simply place the frittata under a preheated broiler for about 2 minutes. Otherwise, carefully slide the frittata onto a plate and then flip it over, back onto the skillet, to brown the other side. (Me again: buy a freakin' flameproof skillet.) To serve, cut the frittata in half.

Me one more time: I guess I added that tomato all on my own. I'm super!)

Per serving:316 calories, 11.3 g protein, 16.7 g fat, 30.6 g carbohydrate, 149 mg sodium, 282 mg cholesterol

Although we cut it into many pieces and ate with a salad and bread, so you figure it out.

HAPPY WORLD EGG DAY!

Feliz Día Mundial del Huevo!
Buon giorno a base di uova mondo!
愉快的世界蛋天
Oeuf! Oeuf! Oeuf!