When we first started daydreaming about home ownership a few years ago, I articulated that I didn’t want a house exactly, but rather “a really nice kitchen with some other rooms around it.” I started repeating this over the years, especially when we’d watch HGTV and see house with itty bitty kitchens in the very back of the house.
On Tuesday, we closed on our first house. (!) And I definitely got what I wanted. A kitchen that is the center of the living space. A big countertop with room for family and friends to pull up a chair and chat while we cook. And eat. Obviously.
Tuesday night, after closing, we fired up the new oven and made an American Flatbread pizza (if you eat any other kind of frozen pizza you’re seriously missing out on frozen pizza’s full potential). I’d loaded stools into the back of the car, along with Willa’s carseat, and so we pulled ourselves up the counter and had our first meal in our first house.
As good as it is, frozen pizza doesn’t exactly count as a first dinner in a new kitchen. So, on Thursday night, we made our way up there again, and I used not only the oven, but the stovetop as well. Given our transitional state, I couldn’t make anything too elaborate. But I wanted it to be a “real” dinner, so I opted for a fritatta. A summery one, filled to the brim with zucchini. It wasn’t anything fancy, but it was easy and pretty to look at. I’m pretty sure the kitchen was the only room I was in that night.
2 small zucchini
1 yellow onion
4 large eggs
1/4 cup crumbled feta cheese
fresh parsley, coarsely chopped
1. Preheat oven to 450 degrees.
2. Chop the onions and zucchini. Lightly beat eggs with salt and pepper in a small bowl.
3. Heat a tablespoon or so in an ovenproof skillet over medium-high heat.
4. Add onion, and cook until it starts to brown, stirring occasionally.
5. Add zucchini to pan, and cook until softened. Spread zucchini out evenly in pan, smoothing the top with a spatula.
6. Turn heat down to medium, and pour eggs evenly over the zucchini. Allow to cook, undisturbed, until bottom is set.
7. Sprinkle top with feta cheese and a little parsley, and move to oven. Bake until top is set and starting to brown.
8. Cool fritatta at least 5 minutes before serving. Sprinkle with more parsley and a drizzle of olive oil.