“It’s time for a Ramen Noodle Party!”
This was once a thing in my life.
Unsurprisingly enough, these parties occurred at least weekly throughout my sophomore year of college. My friend Whitley and I would venture to the upstairs apartment to be greeted by the third member of our trifecta, Komal, who had already dished out 3 bowls of the instant noodles. Then we’d have our girl time, or whatever it is you call sitting around and basically doing nothing, but with company.
The Ramen Noodle Parties continued during the entire year I lived in that house, but occasionally Komal and I would decide to switch things up as Ramen got sort of– dare I say it?– monotonous. Komal showed an immense interest in cooking, and I was somewhere between interested and just joining her in her kitchen adventures because I enjoyed her company.
At the time, Komal and I could appreciate good food, but that’s not to say we knew what to do with it. More times than not, we wound up with something barely edible (but as we were in college, we always ate it all regardless), and we were no strangers to the blaring of smoke alarms.
Yet somewhere between her strewn together culinary creations of college and now, Komal became a serious treasure to the food community. She is currently a sous chef at one of the top-rated restaurants in New York City, Telepan, and to simply say she is talented would be a disservice. She is like a food-guru. Our friend Matt likes to say that Komal “can even make the ends of bread taste good!” but I think it would be more accurate to say that Komal, given any ingredient, can create a masterpiece of taste bud-seducing flavor with a finesse that I am insanely jealous of. Yep, that’s about right.
So when we cooked together this past week, we stuck with that whole “throw things together” idea that we were so fond of in college, except we were about seven trillion (very rough estimate) times better at it.
We bought almost every herb we could find for a lamb dish we made earlier in the day, so we needed to figure out a way to use up all the leftovers so that they wouldn’t go to waste. We set aside the mint for Rhubarb Mojitos (coming soon), and chopped the rest up for what would become the tastiest frittata I’ve ever had. With added red peppers and feta, this frittata really packs in the flavor. It would make a wonderful and easy breakfast-in-bed meal for Mother’s Day or an impressive brunch option that requires only a few minutes to throw together.
As I mentioned, it was the best frittata I’ve ever had, which isn’t surprising because Komal was there. We might have messed up our share of meals back in the day, but now, whenever she’s around, nothing ever winds up less-than-perfect. Well, almost nothing.
However, it would be wrong of me to only credit her with cooking successes I’ve had when she’s physically there. Call me lame, but Komal is always with me in the kitchen in some way, as everything I have learned has been either directly from her or as a result of the interest she inspired in me to cook. She’s my fairy culinary mother. (If you’re reading this, Komal, I’d like to thank you for not only being one of my closest friends, but for also changing the course of my life. I am so happy with where I am now, and I really do have you to thank at the root of everything.)
…But if you’re not Komal and you’re reading this, we are never going to mention this somewhat-sentimental moment again. Ever. Instead, we’ll talk about beer and food and all of that good stuff. Oh, and the frittata… I’ll give you the recipe once I finish wiping these non-tears out of my eyes. They’re so not tears, guys, I promise.
- 2 tablespoons extra virgin olive oil
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 1-2 red bell peppers, chopped
- 8 large eggs
- ¼ cup fresh herbs, chopped (chives, parsley, etc)
- ¼ cup heavy whipping cream
- 1 cup crumbled feta cheese
- 1 cup arugula
- Salt and pepper, to taste
- Preheat the oven to 375 degrees F.
- In a bowl, whisk the eggs. Add the herbs, heavy whipping cream, salt and pepper to the eggs and stir gently.
- Add oil to an oven-proof pan over high heat and saute the onion, garlic, and bell pepper. Cook until slightly softened and fragrant, about 2 minutes, and then reduce heat to low.
- Add the egg mixture to the sauteed vegetables and stir with a wooden spoon for about a minute to combine.
- Add the feta on top and transfer to the oven. Cook until the egg has set, about 10 minutes.
- Top with arugula and serve immediately.
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