Recipes

All you need is love …. and frittatas

frittata-heirloom-

Sitting here listening to the Beatles having an espresso after lunch and I’m feeling really guilty I haven’t posted on here in months. I have no excuse except for the fact I can sometimes be a perfectionist and pick at all the things I think I should fix until I just don’t do it anymore. This ends today! I have been making several delicious meals and I promise they will make their way on here.

It’s the end of July and a lot has been going on since April. My aunt came to visit here in Tuscany and we had a wonderful time going all over Italy. Florence, Siena, Rome, Milan, E’s vineyards and around here in town. It was such a great time being able to share my life here with someone from my family, we had a fabulous time! After she departed, E and I took a four day trip together to Venice. It was so dreamy and in our opinion, the most romantic city we have ever gone to. Paris, eat your heart out! We got lost on the streets, explored the shops, and took a gondola ride. There is certainly a reason they call it the city of lovers. Three weeks ago I took a solo visit to Portland to visit my family and friends since I haven’t seen anyone in nine months. Had a great two week stay spending time with all my family and friends. All was good when I cam back home until my luggage was lost for seven miserable days. The downside of traveling internationally. Although, all I really have needed lately is my bikini as it is officially beach season!

It feels as if the town is alive with all the people hanging at the beach. Tourists from Germany, Netherlands, Britain and more are flooding the area to take in the Tuscan seaside beauty for holiday. E’s parents and friends have a private beach membership so I go there from time to time during the week. Weekends, E and I usually go to the beach or our villa nearby to relax, sunbath, swim or play tennis. The best time of the year for me is when it’s hot and sunny out. I try to be out enjoying it as much as possible.

 

We are getting ready to leave for vacation at the end of the week to Portland for a few days and then Mexico. We are over the moon excited! E needs a good long vacation. It’s bikini season so I have been making light meals and one thing I love to do when I don’t know what to make for dinner is look what’s left in the fridge and make a frittata. What is a frittata you ask? I guess I could describe it as an open faced thin omelet. It’s very popular here in Italy. I remember the first time my dad made our family a frittata for brunch many years ago. We all were impressed by the fancy name and it soon became one of our favorite brunch meals. My dad is an amazing cook and I think of him often when cooking because I learned a lot of skills from him unintentionally. Thanks, dad! Here’s my recipe for a quick frittata that will be sure to impress.

 

Heirloom Tomato & Basil Frittata with Roquefort
 
Serving size; two
 
4 cage-free eggs 
 
1/4 cup milk 
 
1-2 heirloom tomatoes
 
1/2 cup of Roquefort cheese 
 
small bunch of fresh basil 
 
salt and pepper 
 
 
In a large mixing bowl put your eggs, milk and salt and pepper and whisk well. Finely chop some fresh basil and and sprinkle it in your egg mixture along with a couple of small crumbles of Roquefort. Slice your heirloom tomatoes and set aside. Take your 10″ pan and wipe with olive oil so your egg mixture won’t stick to the pan. On medium heat pour the mixture in the pan for about 5 minutes until the very bottom is cooked a bit. Don’t touch it! Let it rest. Then place your heirloom tomatoes slowly on top of the frittata. The reason I did this is so that the tomatoes remain on top so you can see the beautiful colors. Another 5 minutes until fully cooked. If your frittata seems as if the top is not cooking well, I put it under the broiler in the oven for a few minutes. To serve, top with a few sprinkles of Roquefort and some fresh basil. I like to accompany the frittata with a fresh green salad for a complete meal.

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