Tag Archives: frittata

June Review

It seemed like a lot of people liked the May review, so I think I might make this a regular post each month.  So what photos did I capture on my iPhone this month?

As I’m sure everyone has seen on Pinterest, drinks in jars are the cool new thing!  My friend Carrie loves this idea, and we cooled off with mimosas one night (grapefruit juice & prosecco)!

Penn Quarter Farmer’s Market finds!  My favorite from that week were the peas- could not stop eating them!

Blueberry picking at Butler’s Orchard with friends, what a great way to spend a Saturday!  Also, it’s a great excuse to make a blueberry-oat crumble!

Another week of deliciousness from the Penn Quarter Farmer’s Market!  This weeks favorites were the squash blossoms for a frittata and more peas!

Sam and I were dog and cat sitting one weekend.  We tried out an new coffee place, Pound the Hill and made a blueberry-oat crumble!

An amazing dinner at Hank’s Oyster Bar!  They have 2 locations- Dupont & Alexandria!  We went sailing that afternoon, so the oysters were a perfect finish to a great Sunday!

We went to a fabulous dinner at Jose Andres Zaytinya with a friend who is spending 2 months in Turkey!  This is one of the top 10 restaurants in DC, should be on everyone’s list to try!

More goodies from the Penn Quarter Farmers Market!  The delicious tart cherries were made into a pie, just like last year!  We devoured the green beans dipped in hummus, a perfect snack!

We celebrated my friend Becky’s birthday with a Cherry-Chocolate Birthday Cake in Baltimore!

Jessica–  friend and fellow blogger– is fostering kittens!  At the time I was there, all 4 still needed a home- I almost wanted to bring one home with me!

Last weeks goodies from the Penn Quarter Farmers Market.  Check out what I made with the beets– a perfect mid-day snack!  Tomatoes, peaches and nectarines are finally here!

Finally, while visiting Williamsburg, VA for a weekend we spotted these lemon ball cucumbers at the Williamsburg Farmers Market!  They taste just like a cucumber, but in a fun shape and color!

Squash Blossom & Bacon Frittata

Over the last couple of years, I noticed many squash blossom recipes, but I could never find any.  This year when I spotted them at the Penn Quarter Farmer’s Market, and finally bought some!

Squash blossoms grow at the end of the bud that turns into a squash.  They tend to be unavailable in stores since they are very perishable, so a farmer’s market is the best place to find them.  They can be eaten raw, or incorporated into recipes.

About the time I bought the squash blossoms, we had a significant amount of bacon in our fridge.  Days before, my friends and I went blueberry picking, and stopped over at the Lancaster County Dutch Market in Germantown, MD.  There are a number of different vendors that sell desserts, salads, meats and veggies.  Everything that I bought was delicious, including that bacon!

So rather than just frying the squash blossoms, I decided on a breakfast frittata.  It’d be a perfect place for the bacon and squash blossoms to join together.  I ended up making it the day before, and it was enjoyed on a beautiful Saturday morning with some coffee!

Squash Blossom & Bacon Frittata
Inspired by: Sweet Sugar Bean

If you don’t have bacon, or don’t want to use it, feel free to use olive oil when sauteing all the veggies.  Also, if you don’t have bacon or squash blossoms- change up the ingredients to what’s in your fridge.  Frittatas are perfect for “cleaning on the fridge”!

8 eggs
1/2 tsp salt
1/4 tsp pepper
pinch of red pepper flakes (optional)
1 tbsp chopped chives
9 pieces of bacon
3/4 cup chopped leeks
1 small onion, chopped
3 garlic cloves, minced
8 squash blossoms
10 grape tomatoes, halved
2 oz goat cheese, crumbled

Preheat the oven to 350ºF.

In a medium-sized bowl, lightly beat together the eggs, salt, pepper, red pepper flakes, and chives.

In a cast iron, cook the bacon over medium heat.  When all of the pieces are done to your liking, remove and put them aside on a paper towel, leaving the bacon fat in the cast iron.  Once the bacon has cooled off, chop up into smaller pieces.

Next, add the onion and leeks into the cast iron (that has the bacon fat).  Cook for about 3-5 minutes, or until the onion is translucent.  Add in the garlic and cook for another 3 minutes.  Remove from pan, and set aside.

In the hot cast iron, set the squash blossoms, and cook them on each side for approximately 30 seconds.  Then remove them from the pan.

Next sprinkle the onions, leeks and bacon into the cast iron.  Over those ingredients, pour the egg mixture.  Arrange the squash blossoms and tomatoes on top.  Quickly, scatter the goat cheese around the cast iron.

Cook over medium heat for about 5 minutes, or until the egg begins to set on the edges.  Then transfer the cast iron into the preheated oven, bake for 10 minutes.

Hurricane Irene Frittata

Hurricane Irene’s rains are creeping into DC, so today is gloomy and dreary.  The kind of morning that makes you want to stay in bed and read a good book (or browse food blogs for new recipes!).

We braved the grocery store yesterday (against Sam’s better judgement) after work since we had nothing in our fridge.  I know, it sounds crazy, but I didn’t want to live the weekend eating plain rice.  So as many people were picking up toilet paper and batteries, we got eggs, veggies and Corona’s.  Clearly, we didn’t have the same priorities.  (But don’t worry, we do have flashlights, toilet paper, water, etc just in case.)  Safeway was packed, and the lines were long (about 30 minutes) but we came out alive.

This morning we decide to make a frittata with some mushrooms, shallots and Gruyère.  If you’ve never tried a frittata, you should give it a chance.  It’s the lighter, fluffier version of a quiche.  And it’s very simple.  So if you’re stuck at home due to the hurricane, and your power isn’t out, enjoy a new breakfast dish.

Mushroom Shallot Frittata
Serves: 4-6 portions

8 eggs
2 shallots, diced
1 cup crimini (baby portabella) mushrooms, sliced
1 cup Gruyère cheese, shredded (goat cheese would also be delicious!)
¼ cup half-and-half
1 tbsp butter
1 tsp salt
1 tsp pepper
1 tsp crushed red pepper (optional)

Sauté mushrooms and shallots in butter on medium heat until soft.

Once those are cooked, add all of ingredients to a large mixing bowl and mix until everything is well incorporated.

Coat a 9-inch, stainless steel pan (do not use a nonstick pan!) in butter or cooking spray, then pour in the mixture.

Add the pan to a preheated, 375° oven for 30 minutes, until the frittata has risen and has taken on a nice golden color.