Baked Eggs with Polenta

This recipe for baked eggs is a mash up of this recipe and this recipe. I basically had a lot of eggs to get rid of and a tiny bit of cornmeal and tomato sauce that I wanted to use so I looked to these two recipes for guidance. Also, do you see that tiny baby basil leaf? I GREW IT FROM A SEED!!!!! YAAYYYY The leaves are all about that size, I hope it experiences a growth spurt soon.

This is a super easy and surprisingly filling dish- the polenta + egg is enough for a meal if you have some veggies on the side. I roasted some cauliflower and garlic while the eggs were cooking. I was still a wee bit scared of salmonella because I made this a few weeks ago so I cooked it until the yolks were just about solid, but this has great potential to be accompanied by bread to soak up the yolk + sauce. Yum.

Various herbs from my sad balcony garden (chives, rosemary, basil) + polenta.

Dab of tomato sauce.

Egg! (Not shown is the bread crumbs + parmesan I later added on top)

Spanish tortilla

I had my first spanish tortilla last summer in Barcelona and I didn't know what to expect- a flour tortilla? Nope- it's basically a giant potato and onion omelet and it is delicious. This recipe is really basic, you can make small tweaks here and there to make it your own.


I stuck closely to the recipe because I was very skeptical. Almost every time I've tried to pan fry potatoes, they've stuck to the pan or never fully cooked through, so I was expecting a disaster. Par-cooking them in water helps and so does the copious amount of oil. If you have a mandolin (jealous!) then this would be a good recipe to use it with. If you don't, just work slowly and try to get even slices.


I even flipped the tortilla onto a plate and then back into the pan to cook the other side. I must've been lucky that day because it didnt fall apart. This was good warm from the pan and room-temperature the next with a salad. This made a LOT and was enough for 5 meals.

Frittata

I love eggs, I think I've already used up a dozen and I just bought them on Sunday. This is a great recipe to use up some eggs in case yours are going bad. This is delicious fresh out of the oven, or at room temperature the next day. I used asparagus, potatoes (a la spanish tortilla), green onions and BACON. I thought it was kinda weird using ricotta cheese- I thought the recipe would call for heavy cream, but I think this is healthier?


Anyways, this is the recipe. I used my cast iron skillet, hurray! I've had it for a few months now but I keep forgetting to use it. Also I've never used a cast iron skillet ever so I'm always nervous I'm going to break it. It's a 10 inch one and weighs a ton.


The hardest part was keeping the flame low. I'm always in a hurry, it's hard for me to keep the flame low and slowly stir. agghhh I overcooked a little bit because I couldn't help myself- I hope you're more patient... It was still delicious though.