Wednesday, August 13, 2014

Broccoli fritatta

August is usually a fun month in Cleveland, with tons of festivals I go to. You can say I like to "festival-hop" (or maybe that I'm just a festival troll, one or the other). Every year I must have my share of gyros and baklavas from the Greek Festival in Cleveland Heights, I must have some mamaliga cu branza (polenta-ish dish baked with cheese) at the Romanian Festival in Cleveland's West Side, and I MUST party at the Feast of the Assumption in Cleveland's Little Italy. But this year my tight festival schedule is bursting up with all the happenings surrounding the Gay Games (GG9) happening all around Cleveland and Akron.

Going downtown to do practically anything, feels totally different. "Gay Games" themed specials and cocktails are being served everywhere. Plus, rainbows colors look very good on this otherwise grey-ish and brick-y city. "Let the sunshine in..."

I went to a happy hour at the Horseshoe Casino last Sunday. While the regular crowd was doing its thing...

The Gay Games Happy Hour turned into a PARTY! There was socializing...

There were "Vegas' style" dancers and "Chipandeles" walking around so naturally, people were taking pictures with them. Also, the DJ had some killer mixes so the crowd went crazy dancing, and twerking...

And lip-synching...

I - on the other hand- spent my time taking bad selfies...

Monday and Tuesday, I attended some sporting events, mostly water polo. Some matches were not too exciting, but some others were amazing.

Since I'm adding all this things to my usual busy schedule, my plan for this week has been to cook foods that generate leftovers that are easy to handle. A good example was this broccoli tortilla or frittata. It was super easy to make too; I just sauteed onions and peppers, I tossed some broccoli and garlic in, and then added the eggs. The oven did the rest for me.

I had my first slice with toast and a teaspoon of cherry preserves.

And then I had the rest either on it's own, or in sandwiches. Easy!

On the road shortcut

2 tablespoons oil
1 small onion, chopped
1 red pepper, chopped
1 stalk of broccoli, florets only
5 eggs, beaten
1 tablespoon whipping cream
Salt and pepper

Preheat the oven to 475F.
Beat the eggs with the whipping cream. Season with a pinch of salt and a pinch of pepper. Set aside until ready to use.

On a heavy iron skillet, heat the oil over medium-high heat. Saute the onions and peppers until they are soft (5-8 minutes). Season with a pinch of salt and pepper as they cook.

Add the broccoli and saute for a couple of minutes, tossing often to get them coated in the oils. Season with a pinch of salt and a pinch of pepper as you toss the broccoli. Crush a clove of garlic into the pan, and saute for 30 seconds, tossing frequently.

Add the egg and whipping cream mixture to the pan. After a minute, transfer the pan into the oven and cook for 8-10 minutes, or until it settles.