wanderlust in frittata

I spent 10 weeks in Europe last summer, absorbing, to the best of my ability, all of the foreignness that was around me. To no surprise, the satisfaction of being "home" didn't last long after landing back in Seattle. School. Class. Winter. 

Once you travel, I don't think traveling leaves you. Even though you hated it, you dream about a night of broken sleep on a night train through the Czech country. You miss the accents of the bat-shit-crazy Australians, and the cheap beer. You even miss the expensive beer. You miss that "new air" that you can distinguish with every new place, the beauty of unfamiliarity, the not knowing who you'll meet or how or where. 

And when you recollect, you challenge yourself with what's next? What could possibly be more exotic that steamed cabbage and dumplings? Where else can you get lost amongst strangers with no cell service and a torn up guide book?  

Yesterday, while Spring's beautiful 6pm sun coming through the window, I decided to make a frittata. Simple; something that I would imagine that my Italian grandma would make for me as an after school snack if I had an Italian grandma. See, nonna knows how to navigate a frittata. She knows how to get the most out of the eggs, knows exactly how to make it fluffy and airy, knows what to put into it to make it her frittata and make it tasty. To her, a frittata is nothing new. Been there, done that, seen it. 

I've never been to frittata-land. I googled everything from what should go into it to how to whisk eggs properly, only to find myself getting overwhelmed while eating pretzels. And after reading all about whisking techniques and herbs and tortillas españolas and omelettes, I just decided close my computer and to make a frittata. It was great. Airy and cheesy and flavorful, with just the right amount of salt to bring out the freshness of the zucchini, and just the right amount of thyme to accentuate the mushrooms. Frittata-land, navigated. 

Tomorrow we go to San Francisco. It's far from exotic or complicated, but it's new and there may just be steamed cabbage and dumplings. Definitely dumplings. The greatest things is... we're going into it without having watched videos on how to whisk. We're letting the result be unknown, just kind of hoping that we add the right amount of salt to it. Maybe nonna can help us out, if we find her. But I think we'll be alright without. 

Leftover frittata for breakfast.