Tuesday, November 22

A Brunch to be Thankful For...

Today, I am feeling so grateful.

We had a visit from some LA friends this morning.  It was so lovely hanging out with people we know.  People we have history with.  People who enjoy food as much as we do!  Cari & Rusty have the sweetest baby boy (his name is Harlan...SO cute?!), but poor thing.  She's still breast feeding and he's got some tummy issues, soooo she has a VERY restricted diet at the moment.

1. No Caffiene
2. No Sugar
3. No Alcohol
4. No Gluten Products
5. No nuts
6. No Dairy
7. No Chocolate

I thought, good LORD(!)...what are we going to feed these people???  Thank goodness Chef Cham+Thom was home and knew exactly what to do.  He's like a superhero in the kitchen. 

He saved the day with THE most amazing Mushroom, Spinach & Goat Cheese Frittata you've ever tasted! 

(I borrowed this shot from A Spicy Perspective.  Hers looks pretty amazing too!)

His Frittata ended up being such a brilliant idea and was a total hit!  It seemed super easy too;  we are definitely adding this to our "Impressive Meal Rotation". 

He says he didn't use an exact recipe. (Superheros don't need recipes.)  I had him sit down and tell me what he did though and trust me; you should totally try it!  And if you do, write me and let me know how yours turns out.

10 Eggs; beaten
1 Package Crumbled Goat Cheese
1 Package of Portabella Mushrooms; chop
1 Package Crimini Mushrooms; chop
Handful of Shitake Mushrooms; chop
2-3 Cups of fresh Spinach; chop
6-8 Drops of Truffle Oil
1 1/2 sprigs of fresh Rosemary; minced
3 cloves of Garlic; minced
Olive Oil
Salt & Pepper

Pre-broil oven to 500 degrees.
In a large non-stick frying pan, put olive oil and heat to medium high; cook mushrooms with salt & pepper until soft.  Add truffle oil.
Add minced rosemary and garlic and cook for about a minute longer.
Add spinach and cook until wilted.  Lower heat to medium low.
Add eggs; do not stir.  Let the egg mixture almost completely set...until it's just a teensy bit runny on the top.  Keep in mind you'll want to run the rubber spatula around the edges to keep it from sticking.
Sprinkle goat cheese on top.
Put in the oven until cheese is melted.
Transfer to a serving dish and cut into wedges.

Along with the world's most delicious frittata we served homemade hashbrowns (1 sweet potato, 1 purple potato, 1 white and 1 yellow potato) and a colorful salad.  How did I not take a picture of that salad?!  Mixed herb greens topped w/ apple slices, cherry tomatoes, celery, chopped carrots and dried cranberries.  It was SO beautiful! Mmmm...makes me hungry just thinking about it.

Okay, so this week is Thanksgiving, right?  By the weekend you are going to be over all the turkey madness, but you are likely to still have a house-full of guests.  This meal will surely put a smile on everyone's face!  Try it, people. 

Again, you can thank me later...

Bon Appetit! :))

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...