Well, apparently for a really good yoga class just 3 blocks south of me!
It meets at 9AM... on a Saturday.
However, that still led to a lovely little impromptu breakfast date at Casa RocknRoll.
|Worst photo of tomatoes ever.|
By definition, impromptu means you have to work with what you have on hand. So while asparagus, smoked salmon, and goat cheese might have made an elegant fritatta for company, instead ours had tomato, basil, and arugula.
Step one: Preheat your broiler, then in a non-stick pan sauté 1 medium shallot in olive oil. Add tomatoes and season with salt.
When the tomatoes have cooked down for about 3-4 minutes, add one large clove of garlic, grated, about a TBSP of chopped fresh basil, and stir to cook and combine.
Next I add 5 eggs, beaten together with about 2 TBSP of cream (optional).
I had previously seasoned the eggs with a generous pinch of salt as well.
Once the egg has coated everything I added a handful or so of fresh baby arugula.
(If you want more of a peppery bite, throw a couple handfuls of the arugula in to wilt with the tomato in the earlier step before adding the egg.)
Grate about 1/4 cup of parmigiano reggiano and sprinkle that over the top of the eggs.
Cook this on medium-high for about 4 minutes, or until the sides begin to set.
Once the sides of the eggs have set, place the whole pan under the broiler and cook an additional 2-3 minutes, until the eggs have cooked and the top has turned a light golden brown.
Fritattas are super easy to make, as versatile as your imagination, and easily feed a crowd.
Aside: I just made a killer dinner for 7 last night for some of the hubs's coworkers. It was definitely a success, and I am very excited to share it with you. However, since it took 3 days to prepare, I am a bit wiped out. So instead I am just dangling this little carrot for you so you check back in here in the hopes of finding that meal posted here.
And it will be.