Julia's Omelet and My Big Decedent Frittata
I spent much of mid-day today in a reflective mood...after dropping my son off at his mother's house I had the morning and afternoon to myself, before a family dinner engagement. I managed to take a nap, meditate, go for a good steam and swim, and read half of this book.
As usual after a good swim I find myself hungry. I had come across this video of Julia Child making an omelet recently, and being Christmas I felt like having something a little special...but also something simple. I scoured my fridge and I came up with some gravlox, onions, broccoli, eggs, and feta. So I made a frittata, and ate it with toasted whole grain Monk's Bread (yes, I do purchase bread now and again).
I don't really care for many of the so called "celebrity chefs," but I can watch clips of Julia Child...especially the old ones like this one. To some she may seem a joke, but she was classically trained, and it shows in her technique. It's an interesting little clip and very French...to care so much about something as simple as an omelet to devote an entire episode to it...
At any rate, this is how I made my decedent lunch:
Preheat your oven to 400F. Gather the ingredients; par-boil the broccoli, then slice it along with the onion and salmon.
Mix everything together except the onion.
Heat an oven-proof skillet over high heat with a few tablespoons olive oil; when the oil is hot add the onion and saute them until they begin to brown.
Add the other ingredients and put the pan in the oven.
Cook the frittata for about 5 minutes, then carefully flip it over and cook another minute or two. Remove it from the oven and allow it to rest for a minute or two (while you prepare your toast).
After eating the entire thing it's best to lay on your couch and take a nap (like I did).
.
As usual after a good swim I find myself hungry. I had come across this video of Julia Child making an omelet recently, and being Christmas I felt like having something a little special...but also something simple. I scoured my fridge and I came up with some gravlox, onions, broccoli, eggs, and feta. So I made a frittata, and ate it with toasted whole grain Monk's Bread (yes, I do purchase bread now and again).
I don't really care for many of the so called "celebrity chefs," but I can watch clips of Julia Child...especially the old ones like this one. To some she may seem a joke, but she was classically trained, and it shows in her technique. It's an interesting little clip and very French...to care so much about something as simple as an omelet to devote an entire episode to it...
At any rate, this is how I made my decedent lunch:
Preheat your oven to 400F. Gather the ingredients; par-boil the broccoli, then slice it along with the onion and salmon.
Mix everything together except the onion.
Heat an oven-proof skillet over high heat with a few tablespoons olive oil; when the oil is hot add the onion and saute them until they begin to brown.
Add the other ingredients and put the pan in the oven.
Cook the frittata for about 5 minutes, then carefully flip it over and cook another minute or two. Remove it from the oven and allow it to rest for a minute or two (while you prepare your toast).
After eating the entire thing it's best to lay on your couch and take a nap (like I did).
.
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