Brunch's Best Friend: A Seasonal Frittata

 

RECIPE

There are a few things that are crucial to making an epic frittata...

  1. Sauté your vegetables before adding the eggs (helps remove excess liquid and build flavor)

  2. Whisk your eggs before adding them into the pan (aerates and helps keep the frittata fluffy)

  3. Cook your eggs low and slow (because no one wants tough bubblegum textured eggs)

  4. Slow the cooking process of the eggs by adding fat (milk, sour cream, or butter) in 2 stages

The frittata you are about to make incorporates all 4 principles, resulting in what could be your favorite frittata of all time. Great thing is, you don't need these veggies, herbs or cheeses, you can use whatever you have lying around.

This recipe proudly features some of my favorite OXO products including their garlic press, salad spinner, mixing bowls, frying pan and whisk.

Also, it goes without saying that a frittata is the very best egg dish to serve your buds for brunch. It’s easy to make for lots of people, it’s beautiful and you don’t have to eat it right away in order for it to be great. I recently served it to a group of my lady friends for a fun blogger brunch and it was a HUGE hit. Of course, it can’t be served alone for brunch so I also prepped some rosemary smashed potatoes and my horseradish and arugula salad. If you want to see some pics from the brunch, scroll to the bottom!

[SERVES 6]

Ingredients:

  • 2 tablespoons olive oil

  • ½ yellow onion, chopped

  • 1 small butternut squash, with skin removed and diced into ½ inch cubes

  • 1 ½ teaspoon salt

  • 3 cloves of garlic, minced

  • 1 bunch of chard, washed and cut with stems separated from leaves

  • 10 eggs

  • ½ cup whole milk

  • ¾ cups mozzarella (or any cheese you have on hand), shredded

  • 2 ounces goat cheese (plus a little extra for the top of the frittata)

  • 1 tablespoon of parsley, chopped

Directions:

  1. Preheat oven to 450 degrees

  2. Heat half of the olive oil in a 9 inch-ish pan over a medium flame

  3. Saute onion, butternut squash and a big pinch of salt, for 5 minutes until the onion becomes translucent

  4. Add in the garlic (followed by a touch more salt) and stir

  5. Thinly slice the stems of the chard and add those into the mix

  6. Once the butternut squash is soft (about 8 minutes or so) chop up the chard leaves and add those in with another big pinch of salt

  7. Remove all the veggies from the pan and set them aside in a mixing bowl

  8. Whisk the eggs with the remaining salt and half of the milk

  9. Pour the rest of the olive oil into the pan and reduce heat to low

  10. Add in the eggs and constantly move them around until they begin to set

  11. When they set they will begin to look a tiny bit like a very lose cottage cheese

  12. At this stage add in the rest of the milk, all of your veggies and cheese

  13. Mix it well to evenly distribute the cheese and veggies

  14. Use a spatula to smooth out the top, as if you were smoothing frosting onto the top of a cake

  15. Move the pan to the oven and cook for 20-25 minutes until the center is set and there is some caramelization happening around the outside of the frittata

  16. Let the frittata sit for a few minutes, as it will continue to firm up

  17. Carefully lie a plate upside down on top of the pan and use oven mitts to invert the frittata onto the plate

  18. Top with goat cheese, sea salt and anything else you’ve got lying around

  19. You can also eat the frittata right out of the pan if you’re nervous about flipping it

A special thanks to Dazante Wines, Splendid, Whole Foods Market & West Elm Los Angeles for making our bunch dreams come true.

 

Three Fancy Toasts

RECIPE

I have a problem, personally, with it being OK to go out and purchase a $15 slice of toast. I'm not saying I never do it, but I'm saying I think it's a problem. I'm an enormous fan of the artisanal bread movement, but when they'll sell you one slice of toast with some avocado on it for the same price, or even more frequently, a higher price than the entire loaf, that seems excessive . Toast is SUCH an easy and fun thing to make at home, and when it's done well it's impressive (as you've seen) and extremely comforting. I hope you'll try these three recipes and find the joy in sharing a meal at home and having people feast on your fancy toast!

PLEASE NOTE - I think it's best to try each of these toasts on different days, no need to stress, try em out when you feel like it and find your favorite!

[EACH TOAST SERVES 4-6]

Cinnamon Crunch Toast: "SF STYLE"

Ingredients:

  • 2 tablespoons room temperature salted butter
  • 1 ½ teaspoons cinnamon
  • 1 tablespoon sugar
  • ¼ teaspoon vanilla extract
  • 4-6 thick slices of bread
  • sea salt

Directions:

  1. Heat a large pan over a medium heat
  2. Beat together the butter, cinnamon, sugar and vanilla
  3. Spread a 1/4th inch layer of butter mixture onto one side of the toast
  4. Place the buttered side down onto the pan and cook for 3 minutes until a crust begins to form and it’s golden brown with some caramelized areas
  5. Flip and lightly toast the 2nd side for minute or so
  6. If the toast isn’t as crispy as you want when you take it out of the pan fear not!  It can take a few minutes to really crisp up once it’s removed from the pan
  7. Sprinkle with sea salt (and if you like a touch more cinnamon and sugar)

Avocado Toast: "LA STYLE"

Ingredients:

  • ¼ teaspoon red pepper flakes (heaping if you like it spicy)
  • ½ teaspoon chives, thinly chopped
  • 1 tablespoon olive oil + extra olive oil for making the toast
  • Zest from ½ lemon
  • 4 thick slices of bread
  • 2 ripe avocados, with pit and skin removed
  • Sea salt for sprinkling

Directions:

  1. In a small mixing bowl (or mug) combine the red pepper flakes, chives, 1 tablespoon olive oil and lemon zest
  2. Pour a very thin layer of olive oil into your pan over a medium heat (about a teaspoon)
  3. Toast bread for about 2 minutes on each side until they’re crispy and just a little bit golden
  4. Throw your avocado into a mixing bowl and use the back of a fork to smash them
  5. Smash until their aren’t any chunks larger than a 1/2 inch (if you’re concerned at all about browning toss in a good squeeze  of lemon juice from the lemon that you zested earlier)
  6. Layer 1/4th of a cup of avocado onto each toast, followed by a nice spoonful of the olive oil mixture and a generous sprinkling of sea salt

Everything Bagel Toast: "NY STYLE"

Ingredients:

  • 8 ounces block cream cheese, room temperature
  • 2 tablespoons of chives, chopped
  • 2 tablespoons of red onion, chopped
  • 1 teaspoon olive oil
  • 4 thick slices of bread
  • 2 teaspoons capers (divided evenly between toasts)
  • 2 Persian cucumbers, sliced into thin ribbons (using a mandoline or a veggie peeler)
  • Everything Bagel Seasoning (from Trader Joes)
  • Sea salt

Directions:

  1. In a large mixing bowl beat together the cream cheese, chives and red onion
  2. Pour a very thin layer of olive oil into your pan over a medium heat (about a teaspoon)
  3. Toast bread for about 3 minutes on each side until they’re crispy and just a little bit golden
  4. Give the toasts a few minutes to cool off, otherwise the cream cheese will run
  5. Spread 2 (ish) tablespoons of cream cheese onto each toast
  6. Toss a few capers onto each toast, followed by a few ribbons of cucumber
  7. Top each toast with a generous sprinkling of everything bagel seasoning and sea salt

 

Rosemary Smashed Potatoes (SSRI substitute potatoes)

 
 

RECIPE

If you love potatoes and you like to smash things this recipe is for you.  

This recipe has only 5 ingredients and is an amazing side dish.  Plus it’s therapeutic to take all of your frustrations out on the potatoes. All you need is your favorite flat kitchen tool to smack. I usually use a fish spatula, but you can use basically anything. Honestly, even though it’s not flat the underside of a ladle works. 

So have fun and you can thank me later.

[SERVES 4]

Ingredients:

  • 10 small yukon gold potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon maldon salt
  • 1 teaspoon fresh cracked pepper
  • A few sprigs of rosemary

Directions:

  1. Preheat your oven to 425 degrees 
  2. Line a sheet pan with parchment
  3. Throw the whole potatoes on there 
  4. Use a lil knife to poke some holes into each potato
  5. Toss in half of the olive oil and all the salt and pepper
  6.  Bake until they’re fork tender, about 40 minutes
  7. Smash those potatoes with a flat object
  8. Once they’re sufficiently put in their place drizzle with the rest of the olive oil
  9. Toss rosemary onto the baking dish 
  10. Cook until the edges begin to look crispy, another 15 minutes or so
  11. Finish with a little more salt, and perhaps some red pepper flakes

Vanilla Bean Café au Lait

RECIPE

If you're looking for an easy way to mix up your morning coffee routine, this is for you. It's also great to serve a crowd on a Sunday morning. Use the leftover simple syrup for cocktails later on in the day!

[SERVES 4]

Ingredients:

Simple Syrup:

  • ½ cup sugar

  • ½ cup water

  • Pinch of salt

  • 1 vanilla bean

Café au Lait:

  • 2  cups 2% milk

  • 2-3 tablespoons vanilla simple syrup

  • 2  cups strongly brewed coffee

  • whipped cream (optional)

  • cinnamon (optional)

Directions:

Simple Syrup:

  1. In a small pot combine the sugar and the vanilla bean

  2. To ensure maximum vanilla flavor, open up the bean, scrape out the seeds and add the seeds and vanilla bean both to the sugar

  3. Rub the sugar between your hands well to incorporate the vanilla into the sugar

  4. Add water and salt to the pot and bring to a boil

  5. Boil until all the sugar is dissolved

  6. Transfer to a small container and keep in your fridge until it’s all used up

Café au Lait:

  1. Combine your desired amount of sugar with the milk into a small pot (if you just made your simple syrup you can use that pot without cleaning it before use)

  2. Heat it up until it’s really hot but hasn’t yet boiled

  3. If you have a large teapot, chemex, coffee pot or french press you can also combine the milk and coffee before serving and let everyone pour their own, which is what I like to do

  4. Or, if you’d like to serve it in individual cups, pour ½ cup of coffee and ½ cup of vanilla milk into each cup and top with whipped cream and cinnamon (if desired)

Olive Oil and Summer Strawberry Breakfast Cake

RECIPE

How come you can have pancakes for breakfast, but not cake? I think we bring back cake for breakfast. Who is with me?

This guy here is one of my favorites because it's incredibly moist, easy to make, and the fruit can be swapped out based on the season.

[SERVES 8]

Ingredients:

  • 1 ½ cups whole wheat flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup sugar

  • 1 teaspoon orange zest

  • ¼ cup fresh orange juice

  • ¾ cup organic whole milk vanilla yogurt

  • 3 eggs

  • 1 ½ teaspoons vanilla extract

  • seeds from 1 vanilla bean

  • ½ cup olive oil

  • 5-6 strawberries, cut into quarters

  • loaf, cake or bundt pan

  • whipped cream with maple syrup and orange zest for serving (optional)

Directions:

  1. Preheat oven to 350 degrees

  2. Coat your baking pan with a bit of olive oil, and if you have the time, line the bottom of the pan with parchment paper

  3. Place the cut strawberries in the bottom of the pan

  4. In a medium bowl combine flour, baking powder and salt and whisk

  5. In another medium bowl combine 1 cup sugar and orange zest, use your hands to incorporate the zest into the sugar  

  6. Add orange juice, yogurt, eggs and vanilla extract

  7. Scrape all the goodness out of the insides of vanilla bean and add that to the party

  8. Mix until well combined

  9. Gently stir dry ingredients into wet

  10. Once the ingredients look fully incorporated add the olive oil and gently fold it in  

  11. Pour batter into baking pan and bake for 30-35 minutes

  12. Cool for 20 minutes, then invert onto a serving platter for added drama

  13. If you’d like this would be a great time to whip up some cream or serve with extra strawberries and powdered sugar

 

The Easiest Pancakes Ever

 
 
 
 

Pancakes are a magical food in that they basically taste good with everything. You could probably put a shoe on top of a pancake and it would taste alright.  These pancakes here are awesome because they can be made in a blender and kept in the fridge overnight for easy morning pancake action. So if you’re in a huge rush you CAN cook them ASAP, but if you wait until the next day they will be SO VERY fluffy and spectacular.  And make your morning easier.

These pancakes are adaptable and can go sweet or savory.  Top with maple syrup/bananas, blueberry compote/whipped cream, with a fried egg on top, with a little cinnamon and sugar or anything else that you have hanging out around your house.

Serves 2

Ingredients:

  • ½ cup flour
  • ½ cup oats
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla
  • 2 tablespoons  vegetable oil
  • 1 egg
  • 1 tablespoon flax seeds
  • 1 tablespoon hemp hearts

Directions:

  1. Combine all ingredients in your blender and mix until smooth
  2. Oil or butter a pan over a medium-low heat
  3. Cook until small bubbles appear on top
  4. Flip and cook until golden brown on both sides
  5. Top with whatever you want

Leftovers Breakfast Tacos

RECIPE

BREAKFAST TACOS are just a thing that everyone should be able to make. This is the simplest iteration but you can get real creative.  I basically plan on making breakfast tacos every time I make Mexican food at home... or with restaurant leftovers.

[Makes as many tacos as you want]

Ingredients:

Directions:

  1. Heat non-stick pan
  2. Toss in a little oil in there 
  3. Fry or scramble the eggs with a touch of salt
  4. Once the eggs are cooked, put them to the side 
  5. Add some leftover beans and vegetables into the pan (if you've got them)
  6. Remove the pan from the heat and quickly toast the tortillas  
  7. To assemble put some beans on a tortilla, followed by eggs, vegetables, and cilantro, radish and/or salsa that you have left over.
  8. Sprinkle with a little more salt 
  9. Finish with a big squeeze of lime

How To Make The Best Toast

Once you make pan toast there really is no going back. It's perfectly crisp, soaked with flavor and can stand up to just about any topping. Not to mention it gets rid of the 

Ingredients:

  • sliced bread
  • 1 tablespoon fat of your choice (olive oil or butter is best)
  • the end

Directions:

  1. Heat a pan over medium
  2. Add a tablespoon of your preferred fat
  3. Once the pan is hot again lay the toast in the pan
  4. Let it cook so that it is fully crisp on one side and then flip it over with tongs
  5. Crisp the second side and serve

 

Super-California-licious-excellent-for-brunch cake

RECIPE

Why such an extravagant name? Because there's a whole lot of magic happening in this cake inspired by some of my favorite California ingredients.

My friends at California Olive Ranch have been posting some seriously incredible olive oil cake recipes, so I was inspired to make my own using fresh California citrus, whole-wheat flour and some of my favorite vanilla yogurt (Siggi's… you’re a shining star). This cake has a great combination of grassy, rich notes from the olive oil, bright zest from the citrus and all the holiday warmth from the yogurt and vanilla bean. If you can’t find blood oranges feel free to use your favorite seasonal citrus (lemons, oranges, limes all OK). I highly recommend scouring your neighborhood for low hanging fruit.

Serve this up as a simple dessert, with coffee, or as a healthy(ish) breakfast treat!

[SERVES 8]

Ingredients:

  • 1 ½ cups whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 teaspoons blood orange zest
  • ¼ cup fresh squeezed blood orange juice
  • ¾ cup organic whole milk vanilla yogurt
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • seeds from 1 vanilla bean
  • ½ cup olive oil
  • loaf, cake or bundt pan
  • whipped cream with maple syrup and orange zest for serving (optional)

Directions:

  1. Preheat oven to 350 degrees
  2. Coat your baking pan with a bit of olive oil
  3. In a medium bowl combine flour, baking powder and salt and whisk
  4. In another medium bowl combine 1 cup sugar and orange zest  
  5. Add orange juice, yogurt, eggs and vanilla extract 
  6. Scrape all the goodness out of the insides of vanilla bean and add that to the party
  7. Mix until well combined
  8. Gently stir dry ingredients into wet
  9. Once the ingredients look fully incorporated add the olive oil and gently fold it in  
  10. Pour batter into baking pan and bake for 30-35 minutes 
  11. Cool for 20 minutes, then invert onto a serving platter for added drama
  12. If you’d like this would be a great time to whip up some cream and add in a touch of maple syrup and blood orange zest to serve on the side.