To me, there is nothing better suited for Sunday morning breakfast than eggs. Our eggs are delivered, bi-weekly, by my mother-in-law, and they come straight from the farm, where she and Tyler, my nephew, faithfully gather them every day. The yolks are a beautiful golden yellow color, and come in all shades of light greens, blues and pinks.
Our trip to the farmer's market yesterday left us with a bounty of vegetables to use, and a night of drinking and dancing at a co-worker's wedding left us craving a savory and hearty breakfast to help us ease our way into a lazy Sunday. I pulled out the Williams-Sonoma catalog, where I remembered seeing a recipe for a Spring Frittata.
A frittata is an imprecise affair, and I followed the basic formula of 6 eggs and 1/4 cup liquid, but my milk was skim, so I added a tablespoon of sour cream for richness. I crumbled some leftover feta into the bowl, along with some chopped parsley, sauteed leeks and zucchini, and some fresh peas. After a quick trip to the oven, our frittata was puffed and slightly golden, and we hovered with our coffee cups, slicing off two large wedges, and wrapping the rest up for lunch tomorrow - sandwiched between two slices of thick, crunchy bread, it's going to make a Monday lunch worth looking foward to.
1/4 cup cream (or milk)
Minced parsley or any combo of fresh herbs
2/3 cup crumbled or shredded cheese
Salt and pepper
2 cups of cooked vegetables, such as leeks, asparagus, zucchini, caramelized onions, roasted peppers, artichokes, or peas.
Preheat the oven to 350 degrees.
Whisk together the eggs and cream in a medium bowl, and season with salt and pepper. Add the chopped fresh herbs and cheese and lightly stir to combine. Add your cooked vegetables.
Heat a skillet over medium heat and melt 1/2 Tablespoon butter, swirling to coat the bottom of the pan. Pour your frittata mixture into the skillet, and use a wooden spoon evenly distribute vegetables throughout egg mixture.
Place in the preheated oven, and bake for 15 or 20 minutes, depending on the size and depth of your skillet. Turn out onto a plate, and then invert again, so that frittata is right-side up. Slice and Serve.
Serves 4 - 6