So tomorrow I’m hosting my first (hopefully only? is that too optimistic??) toddler quarantine birthday party.
Remy will be FOUR at exactly 4:30AM tomorrow morning, and as she keeps telling me that means she will get to do big kid things like “wear a mask when she goes outside”.
How….lucky?? Also, please no one tell her that has nothing to do with her being 4, it’s just the way of life for the foreseeable future. And yes, I’m planning on capitalizing on that mask wearing excitement for as long as possible.
We’re going to have a virtual Zoom party with some of her friends and our families and of course we got her a gazillion presents to assuage our guilt about not being able to have a “real” party for her. (The #quarantinemomguilt is so, so real.)
Another way we plan to celebrate is to let Remy have a whole day of eating her favorite foods.
So basically that means NOTHING green, unless you count the artificially colored layer of the rainbow cake we’re making. Which I don’t.
That means we’ve gotta pack in our veggies as much as possible today to make up for tomorrow’s food free-for-all!!
This green bean frittata is a GREAT way to do it. It’s filled with very finely chopped green beans, bell peppers, and the bright tangy flavor of sumac. Like most Persian dishes I’ve had, the flavors are unfamiliar but also very comforting. It works great as a light breakfast, but also as part of a larger spread for dinner. We ate it as is, but it would also be excellent served with pita, feta, fresh tomatoes, and a dollop of Greek yogurt or tahini sauce on top.
- 1 lb green beans, trimmed
- ½ cup olive oil, divided
- ½ onion, diced
- kosher salt
- 2 tsp + 1 tbsp sumac, divided
- 6 large eggs
- 1 small carrot, grated
- 1 large garlic clove, minced
- ½ red bell pepper, finely chopped
- ¼ tsp freshly ground black pepper
- Heat oven to 375F.
- Roughly chop the green beans and then place them in the bowl of a food processor. Pulse 15 times or until the green beans are finely chopped but not mushy. Set aside.
- Heat 3 tbsp olive oil in a large cast-iron skillet over medium-high heat. Add the onion and saute until golden, about 12 minutes. Add in the green beans, 2 tsp sumac, and 1 tsp salt. Cook until the green beans are slightly cooked through, about 5 minutes. Transfer to a large bowl and set aside to cool.
- In a separate small bowl, whisk together the eggs, remaining 1 tbsp sumac, carrot, garlic, red pepper, and 1 tsp salt. Add in the green bean mixture a bit at a time and stir to combine.
- Spread the remaining ¼ cup olive oil in a 10-inch tart pan. Pour the batter into the pan and transfer to the oven. Bake for 30 minutes, or until set. Remove from the oven and cut into eight equal wedges. Drizzle 2 tbsp olive oil between the cuts. Bake for another 10 minutes, or until the frittata has set and the edges are crispy. Sprinkle with sumac before serving.