This weekend has been bursting with good food and more importantly good company. It’s really quite wonderful to be welcomed into someone’s city, their life, with such open arms. We’ve accomplished the perfect balance of touring the city, relaxing, cooking and chatting. When you’re with someone that you bond with instantly, time just flies, and an agenda writes itself naturally.
Saturday morning, after a trip to the local St. Lawrence Market the afternoon before, I felt it the perfect opportunity to whip up a quick, easy and healthy dish for our morning brunch. It was the least I could do in response to the exceptional hospitality I’ve experienced here.
I knew at once that I wanted to make an egg dish; something tasty that wouldn’t take away from precious time with my dear friend. Thanks to Eggland’s Best in correspondence with the Foodbuzz Tastemaker program, I had my main ingredient and it was my job to turn it into something healthy and delicious.
Eggs are a great, inexpensive source of protein that usually go unrecognized at mealtimes other than breakfast. Many times they are my ‘go-to’ given their ease of preparation and nutritional qualities. Eggs are just so…basic! They can easily be created into so many dishes, egg with it’s distinct qualities for different tastes.
Thanks to Eggland’s Best and their generous gift of a Flip Cam, I’m able to share with you one of my favorite egg dishes via video…The Frittata.
I make this dish very frequently using leftover ingredients I have on hand. This time, I chose to base it on the much loved Caprese Salad. I typically make this for quick dinners but of course, it’s traditionally served as a brunch.
I hope you enjoy the video! We had such a fun time making it.
Serves 2 (Note: Can easily be doubled, tripled, etc.)
4 eggs (I used Eggland’s Best)
2 T milk
1 T olive oil
1 garlic clove, minced
½ c. seeded and chopped cocktail (or cherry) tomatoes
¼ c. mozzarella cheese
8 basil leaves, cut into ribbons (*See video)
Day old baguette (* Both optional if making crostini. I made the crostini before beginning the fritatta)
1 garlic clove, peeled
Heat olive oil over medium heat. Add garlic and cook until fragrant. Add tomatoes and cook until most of the water is absorbed (about 3 minutes). Add eggs and stir. Add cheese then basil. Cook until bottom sets (edges are brown). Meanwhile, preheat broiler to high.
Remove pan from stovetop and put into broiler. The top will brown and it will puff up a bit in about 5 minutes (Note: if using a pan with a coated handle, wrap handle in aluminum foil first.)
Remove from broiler. Let cool and serve with crostini and a simple side salad. Bon appétit!
Heat oven to 350F. Slice baguette into ½ inch rounds. Using a pastry brush (or other cooking brush) coat each round with olive oil. Place in oven for about 20 minutes/until brown. Remove from oven and rub with garlic.