When it comes to movies that make me insanely nostalgic, Dazed and Confused ranks in the top 5. Not that I ever did anything remotely as fun as get caught by the police for hanging out on the 50-yard line at 3 in the morning. (The only thing I got caught doing late at night was watching 120 minutes or talking on the phone.) Really, the only thing I have in common with the high schoolers in that movie is the fact that I went to high school in Texas. But, the tone of the movie sends me right back to 1994. (I know, it takes place in the 70s, but can you watch anything with Joey Lauren Adams and Mila Jovovich and Parker Posey and not feel transported back to the 90s?)
My pals Anastasia and Tim also really like that movie. One year they made joint New Years resolution to be “more like McConaughey.” As in Matthew McConaughey’s character, Wooderson. That kind of resolution is so awesome Andrew and I co-opted it for ourselves and now remind each other to be more like McConaughey whenever we need inspiring to be, well, more like McConaughey: relaxed and not so worried about how things are going to turn out.
I repeated this mantra to myself this morning while attempting my first frittata. Tim and Anastasia had us over on Thursday and Stas, who I learned used to work the omelet station at McCalester College, made us a really delicious dinner of vegetable frittata, fried potatoes, and fruit salad. I was inspired and asked for tips. Her advice? “Use a lot of butter.”
So, I did. And it worked! (I also read up in Joy of Cooking on the art of making omelets and frittatas, which I think also helped.)
I know that the frittata looks really yellow in these photos. That’s because I made it with farm fresh eggs I got at the farmer’s market today. So exciting.
Mushroom and Herb Frittata
Serves 2
Ingredients:
5 eggs (get the fresh!)
1 Tbsp fresh chives, chopped
1 Tbsp fresh thyme
1 Tbsp fresh basil, chiffonaded
6 mushrooms, sliced
1 1/2 Tbsp butter
1 1/2 Tbsp olive oil
salt and pepper
Preheat the oven to 350F.
Heat the 1/2 Tbsp of butter and oil in a 10-inch, oven-proof skillet and saute the mushrooms. When they’re finished remove to another dish and set aside. Wipe out the skillet and heat the rest of the oil and butter over medium heat.
Beat the eggs and add a pinch of salt and pepper. When the butter is melted, pour in the eggs. With a rubber spatula, push the eggs around as they begin to cook to help keep them fluffy. Sprinkle the herbs and mushrooms over the top. Then, allow to set.
Once they begin to set, slide the spatula around the edges to make sure the frittata isn’t sticking. Place in the oven to finish cooking.
When my frittata was finished, I removed it to a plate and sprinkled chive flowers over the top for garnish. I also had some leftover queso fresco that needed to be used, so I crumbled and added it.
Slice with a pizza cutter and serve.