We wouldn't be doing a very good job if we didn't actually show you how to make our Sunday food!
It all started a few months ago when Aubrey decided she just needed to make a frittata...but had never made one before. We've eaten one almost every weekend since, and now it's just a tradition.
Ingredients differ every time, but we generally use 6 eggs: 2 whole ones and 4 whites. Ours aren't as eggy as some that you're probably used to, but that's just the way we like it!
6 eggs
1/2 the block of Parm we had sitting around the fridge
1/2 a bag of arugula
2 medium leeks
2 chicken sausages (we cheated and got pre-cooked because it's already almost 1)
Preheat the oven to 400. (We are also making applesauce, so this is good for that too!)
Cut up the leeks and saute them with a bit of olive oil. Once they're about halfway done, throw in the arugula to let it get nice and wilted.
Grate up the parm and throw it in with the eggs (if you like yours eggier, just use two more eggs. A good ratio is 3:5 whole:whites).
It all started a few months ago when Aubrey decided she just needed to make a frittata...but had never made one before. We've eaten one almost every weekend since, and now it's just a tradition.
Ingredients differ every time, but we generally use 6 eggs: 2 whole ones and 4 whites. Ours aren't as eggy as some that you're probably used to, but that's just the way we like it!
6 eggs
1/2 the block of Parm we had sitting around the fridge
1/2 a bag of arugula
2 medium leeks
2 chicken sausages (we cheated and got pre-cooked because it's already almost 1)
Preheat the oven to 400. (We are also making applesauce, so this is good for that too!)
Cut up the leeks and saute them with a bit of olive oil. Once they're about halfway done, throw in the arugula to let it get nice and wilted.
Grate up the parm and throw it in with the eggs (if you like yours eggier, just use two more eggs. A good ratio is 3:5 whole:whites).
Add the sausage and eggs to the pan, and let it sit on the stove for a couple of minutes. Then we throw them in the oven for 4 minutes before switching the oven to broil to get that awesome puffy look/feel. Broil until light brown, usually 3-5 minutes.
I know. Now you're starving. Totally normal. Salt and pepper to taste, of course. (You definitely shouldn't salt the eggs before cooking...it changes the way they cook and makes the frittata runnier.)
Stay tuned! Sunday was definitely a kitchen day. Apple sauce and vegetarian cabbage rolls coming up next!
No comments:
Post a Comment