Egging Them On: Making Frittatas and Friends at Cooking Camp
If you peeked into my kitchen during the kids cooking camps I held this summer, you would’ve seen 10 kids, 20 adoring eyes watching me and 10 little mouths responding, “Yes, Miss Marie” to my questions.
Well, most of them, anyway. On Tuesday, when we made salad and vinaigrette from scratch, I asked if everyone had tasted romaine lettuce. One hadn’t, which just blew my mind. This leads me to rule No. 1 of Ms. Marie’s cooking camp:
You have to at least taste it. The kids garden in the morning, either at the farm or Inn garden, then bring me what they’ve harvested. While we wash and chop — knife safety is part of the instruction — we talk about what I call the vital necessity of fresh. Why buy salad dressing when you can make your own?
It’s fun to watch them taste different lettuces and vinegars and learn the difference between oils. Most of them have never had kohlrabi, which I can understand, but they have to taste every ingredient before they pass judgment. I assure them I’m not going to give them cow brain.
Mothers ask me, “How did you get him to taste kale? He won’t try it with me.” I say, “Because I told him to. It’s not a negotiation.”
Just like the past two years I’ve hosted this camp, we do a set menu. Monday was pasta, Tuesday was salad and Thursday was blueberry cobbler. Everything is super simple and can be easily replicated at home.
On Thursday I did a frittata, which is a baked egg pie with no crust. In Spain, they use it for tapas and it can be served at room temperature. It’s one of my mainstays for a brunch or lunch buffet party. With a well-oiled cast-iron skillet, some eggs, meats, vegetables and cheeses, a child can make it and feel like they’ve made dinner.
This is my favorite frittata recipe. The beauty of a frittata is that you can do any ingredients you so desire as the kids did for camp. We had 10 different combinations!
- 1/4 cup extra virgin olive oil
- 1/2 cup minced onions
- 1 tablespoon minced garlic
- 2 cups chopped kale leaves
- 1/2 cup crumbled goat cheese
- 1 teaspoon Tabasco
- 8 large eggs
- Kosher salt
Preheat oven to 375.
In a 10 inch cast iron skillet, heat oil over medium heat. Stir in onions to coat and turn heat to low. Cook for 30 minutes until golden.
Meanwhile, crack eggs into large bowl and whisk. Add desired amount of salt and Tabasco.
Add garlic to onions. Cook one minute. Then add kale, turn up heat and sauté until bright green and tender.
Add eggs and cheese. Stir to combine.
Place in oven and cook 20-25 minutes until puffed and golden.