Alotta Frittata

There is one food if which I had to live without I would probably die. Breakfast and brunch would have no soul, veganism would be the easiest triumph, and the souffle would cease to exist. This food is the incredible, edible egg.

Ah, the egg is alive and well in my refrigerator, and since my birthday cast iron purchases, it has played a frequent supporting role in my life. With frequent trips to the farmers market, frittatas and green smoothies have become necessary. This post is dedicated to the better of the two. Processed with VSCOcam with m4 preset

I jokingly started the hashtag #52weeksoffrittata on Instagram, mainly for the alliteration’s sake. All jokes aside, my weekly frittatas have been rather consistent. You too can eat delicious frittatas on a weekly basis without owning a chicken farm! For the very low quantity of 4 eggs a week + whatever produce/cheese/extras you have on hand! Get creative!

Here are the varieties I’ve had so far:

Week 1: sweet & spicy peppers + feta

Week 2: Greek Style (spinach+tomatoes+feta)

Week 3: London Pub Style (wild mushrooms+onions in malt vinegar)

Week 4: Fall Yall! (spicy sage+potatoes+fig&honey goat cheese)

Processed with VSCOcam with m6 preset Processed with VSCOcam with e8 preset

I’m not going to post a recipe for each frittata individually because if you have a brain and can saute vegetables, you can surely do this without detailed instructions. I use 4 eggs for each one. That’s really all you need to know!

I can’t wait to carry on this new weekly love affair!

Do y’all have any frittata favorites?

 

XOXO

Over the Weekend: Hello Fall!

If you follow my blog, you can probably take a wild guess and figure out how I spent my Saturday morning. If you guessed farmers market, DING DING DING, you are correct and did not win a prize! Just take heart in knowing that you have an okay memory! BUT, this trip down the street was unlike all of the others so far!

I woke up Saturday morning feeling like a kid on Christmas day! Around 7 am I checked the weather and then immediately rushed to the front porch…..57 degrees outside! So chilly and refreshing! Yeah I get pretty excited about temperature under 70. I was also excited to not spend the entire day sweating, because that gets old after 4 or so consecutive months. After stumbling upon a mini pumpkin patch, I decided to declare that Autumn had officially arrived a day early. Image

The Denton market was hustling and bustling that morning. Dentonites and I think alike when it comes to perfect weather! I will never feel the need to take Gypsy to the dog park as long as the market is going on. Dogs and children run amok. I think Gyp and Elvis really enjoyed all the attention and treats. They were definitely the belles of the ball. ImageImageImage

Oh yeah, an almost 300 pound English mastiff ate my tacos! I had to hold back the tears as it happened, but who could blame him, La Estrella is the shit!

After the market, we made our way to Quakertown Park for the 15th annual Blues Fest. The music sounded a bit more country than bluesy to my untrained ear, but any excuse to sit on a blanket and drink a bottle of champagne on the most perfect day of the year so far with some really rad people is a good excuse. Saturday was not my day for eating in public around dogs. The top bun of my chopped beef sandwich was stolen by none other than The King himself, Elvis… I’m trying to cut back on the carbs anyway…

Image

Image

Finally finally finally I made it to Fort Worth! I had been hankering to go see my friend Erin’s new places and am so glad it finally happened. Her house is perfect! The real estate gods really love this girl! Image

Saturday night was babe night. Erin threw us together the best semi homemade, 100% babemade pizzas with fresh everything. We’re talking mozzarella, basil, peppers, butternut squash, pesto, onions, the farmers market grown/Trader Joe’s sold works! There was also babemade bruschetta courtesy of Elizabeth. See, it’s a good think I didn’t indulge in all those tortillas and that bread earlier in the day! Everything happens for a reason. True that!ImageImageImageImage

The night ended with a few more ladies and bottles of wine entering the picture. Saturday really was the best day!

Unfortunately I had to make up some work time on Sunday, so those blue skies were enjoyed from the comfort of my desk. It wasn’t all that bad though. I did get free fro-yo on my way home because I forgot my wallet like an idiot and the employees felt sorry for poor little orphan Annie. I seriously cried when they called me back into the store to give my my fro-yo. It’s so comforting to know that the world is still filled with genuine and generous people. That was the cherry on top of a perfect weekend.

I am so excited to see what Fall has in store! Hope you all had a lovely weekend!

XOXOXO

Farmer’s Market Frittata

As some of you may know, I recently joined a local CSA. Every weekend my friend Elizabeth make it an event to take our dogs to the farmer’s market to pick up our share. Besides a large bag/box of fresh, local, organic, AND seasonal produce, I usually also manage to purchase a few dozen farm fresh eggs and homemade dog treats for Gypsy. I feel like I am saving a bunch of money by not buying from grocery chains. Actually the only things I pick up from the store now are dog food, toilet paper, and maybe a few things I am craving or need specifically for a recipe.

As produce begins to collect on my counter top and in the refrigerator and the freshness clock ticks away, I have to come up with ways to use everything up. Good thing I love dishes that tend to call for large amounts of fruits and veggies: soup, stir fry, salads, pies, and my new favorite- the frittata! I made my first ever frittata over the weekend, using up a large portion of produce from previous CSA hauls.

Image

Don’t be fooled by that cute sounding Italian name! Frittatas are super easy! Think if an omelette and a quiche had a baby…..or maybe this could be their 3rd cousin once removed. You don’t even need a whole bunch of vegetables to make one of these, but I wanted color! Red, green, yellow, purple, and white made up the spectrum. This frittata also had depth! That was probably my favorite aspect.

Ingredients 

8 garlic cloves, minced

6 sage leaves

2 small serrano peppers, sliced

1/2 sweet yellow onion, chopped

5 small purple potatoes, sliced

2 small sweet peppers, chopped

4 large kale leaves, chopped

4 heirloom cherry tomatoes

2 1/2 tbs extra virgin olive oil

1/2 tsp ground cumin

1 tsp chipotle powder

2 tsp freshly ground sea salt

fresh black pepper to taste

6 eggs

2-3 oz goat cheese

2 tbs buttermilk (optional)

Image

As I said earlier, you do not to have all of any of the above listed veggies. Anything would do, really! I bet you could even be adventurous and use berries! Though if that be your case, a sweeter cheese like mascarpone or ricotta may be needed. Now that I think of it, that does sound kind of good! This frittata is your oyster! (I do not recommend oysters as an addition.)

The Process

1. Rinse and chop, slice, and dice all of your vegetables. ImageImageImageSuch beautiful colors! Throw everything EXCEPT for the kale and tomatoes into a cast iron skillet with olive oil. Why you ask? I wanted the potatoes to cook and the onions to brown. I didn’t want to overcook the kale during the process. You shouldn’t really saute tomatoes in an iron skillet either. They already have a lot of iron, and the contact with the metal alters the taste in my opinion.

2. Saute on medium heat until the potatoes are tender, seasoning as you go. This should take about 15 minutes. ImageImage 3. Next, toss in the kale. Stir around for about 3-5 minutes.

Image

4. Time to get cracking with your eggs! Whisk together in a large bowl with your buttermilk. The buttermilk make the final product a bit more fluffy. I also think it tastes better with the goat cheese. The two are both sour and tangy!

Image

5. Slowly pour your eggs into the cast iron skillet. Give everything a good mix around and then reduce the heat to medium-low. Cook for about 3 minutes until the edge begin to firm up.

Image

6. Top with goat cheese and heirloom tomatoes and pop into a pre-heated oven. Bake at 350 degrees for about 10 minutes. The finished product should not be runny. ImageImage

When the frittata is finished baking, slice and serve! For the perfect little brunch, serve alongside a small salad and mimosas!

I am so glad I made this! I think I may have discovered my Sunday morning go-to recipe.

XOXOXO