The Only Frittata Receipe You May Ever Need.

June 6, 2017



Breakfast has always been taken seriously in our home. We have always used slow mornings to make a big breakfast or to saunter over to one of our favorite breakfast spots. Because of this spring’s weird work schedules  (and mostly because of Mark’s travel schedule), big breakfasts and slow mornings on Friday have recently become a dependable, comforting routine around here. 

Normally I will mix up some waffles (with Miles’ eager assistance). We’ll add fruit and yogurt and pour-over coffee and then we’ll bask in the coziness of our almost-weekend, almost-another-week-in-the-books morning before the day begins to roll. Mark and I will linger over the table and sip our coffee. Miles and Violet will wreak havoc in the living room, wandering back occassionally for another bite of something. 




This past Friday, I added a frittata to the spread. The frittata was perfect. Other things that morning? Not so much. If you follow me on Instagram you’ll know that I burned my hand in an idiotic move trying to style the table for a shot before we sliced in it. Next, the syrup bottle shattered in the microwave. 

Meanwhile, we’ve been painting our kitchen cabinets and so our kitchen around the styled Instagram shots actually looks like a construction zone, with every cabinet at a different stage of priming or painting. 

BUT. After attending to the burn and cleaning up the glass, we sat down to THE MOST DELICIOUS FRITTATA. Seriously, add this one to your arsenal. The salami adds just the right touch of salty crunch to it and the potatoes edge it just a little closer to a satisfying hash. 



The Only Frittata Recipe You’ll Ever Need


4 garlic cloves, minced

1/2 a red onion, chopped finely

1 cup frozen chopped potatoes

3 tbs. olive oil (I normally use this kind)

7 eggs

1/2 whole milk

1/2 grated parmesan cheese + a bit of reserve to sprinkle on top.

1 tsp. pepper

5-7 slices of hard salami, chopped

1 tbs. oregano (I use fresh, but 1 tsp. dried can substitute)



Heat up the olive oil in a large oven-proof saucepan . Make sure the pan is coated thoroughly. Add the onions, garlic, and frozen potatoes. Pre-heat the oven to 400. Saute until the potatoes are browning and the onions are transparent.

Meanwhile, beat the eggs, milk, 1/2 of cheese, and pepper together. Add the chopped salami and oregano to the pan. Allow it to saute for 1-2 more minutes.

Add the eggs, stir the mixture gently, and let it cook on medium heat until the eggs begin to set at the eggs. Sprinkle the remaining reserved cheese on top and move the pan to the oven.

Cook for 11-13 minutesin the pre-heated oven or until a knife inserted into the middle comes out clean. After removing the frittata from the oven, allow it to sit for 3-4 minutes before serving. 



Potato-Onion Frittata (via Martha Stewart)

This Vegetable Frittata (via Bona Vita)

Greens, Eggs, and Ham Frittata (via this issue of BHG)



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Friday Links

Friday Links

April 10, 2015


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It’s early Friday morning and I’m waiting on my French press. The weekend schedule is a little busy around here, but I’m looking forward to some down time. I have some of little project to-dos, like organizing and backing up our pictures, ahead of me and I’d like to check out our local farmer’s market tomorrow.

I also have an announcement regarding this blog’s email list coming next week. Make sure that you sign up (in that box in the right-hand corner) to receive updates so that you don’t miss it!

What are you up to this weekend?

There were so many fun pieces floating around this week!

This is a darling idea. (via Rue Mag)

5 basic cocktail recipes that everyone should master. (via Real Simple)

Post-baby beauty  tricks for a new mom. (via Mother Mag)

On the importance of being boring. (via Peggy Noonan)

A wake-up routine from a professional wake-up consultant.  (via The Chalkboard)

Become more creative with these steps. (via Fast Company)

This breakfast looks so yummy. (via Julia’s Album)

Some fun prompts (and a free printable) for memory-keeping for your children. (via Jenny Collier)

This. (via The EveryGirl)

How are your surroundings affecting you? (via Gretchen Rubin)

What are you reading this weekend?

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Easy Perfect French Toast

January 6, 2014

   easy french toast

Remember last week when we brought back Sunday lunch? Well, one of the great bonuses to Sunday lunch is that you can serve fancy sugary breakfast foods and no one complains. At our last Sunday Lunch gathering, we ate a lot of salad and fruit, half of a lemon meringue pie, and some scrumptious French toast.

French toast is one of those breakfasts that is a bit deceptive . . . it looks easy when you watch an expert whip it up. But when I first made it a few years ago it turned out soggy and gooey instead of cinnamon-y, crisp, and golden-brown and I began to wonder if I was missing some kind of insider information.

It turns out that I was indeed. A few years and a lot of batches have taught me the tricks of the trade. But I’ll save you the time and provide you with a quick, classic recipe that will carry you safely past any amateur mistakes.


Fabulous French Toast

A loaf (or half a loaf) of very dense, heavy bread. None of the sandwich bread stuff.

2 tbls butter

1 1/2 cup of milk

1 egg

A sprinkle of cinnamon

A dash of vanilla (1/4 tsp)

REAL old-fashioned maple syrup, like this

Powdered sugar

Thinly sliced strawberries


Slice the bread into thick slices, about 3/4 inch each. Select a large frying pan or panini pan. Turn the stove on to a medium-low flame and allow the butter to melt and spread over the pan while you whisk the egg, milk, cinnamon, and vanilla together in a bowl. When the pan is warm and the pan surface is thoroughly buttered, douse a piece of sliced bread into the milk-and-egg mixture and place it on the pan. Repeat until the pan surface is covered in bread slices. Turn the flame up to a strong medium.

Sear each side of each bread slice until the bread is a deep golden brown. Arrange on plates and sprinkle generously with powdered sugar. Top with sliced strawberries.


For expert tips on your next Sunday Lunch of French Toast, check out the following:

7 Most Common French Toast Mistakes from Bon Appetit

4 Tips from Mountain Mama

And a multitude of varieties from Food52.

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Sunrise Smoothie

September 25, 2013

Healthful sunrise smoothie

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In our house, this blender may be the most used kitchen appliance. The smoothies cranked out by Mark, me, and our housemates often add up to 2 or 3 a day.

When it comes to smoothies, I like them cold, sweet and pretty. Mark, on the other hand, is much more concerned with packing as much protein-and-vitamin goodness as possible into his smoothie. His signature drink is a bit of a legend among our friends. It’s strong (too strong for me still!), but extremely nutritious.

IMG_2757 - Version 2

If you’re looking for a wonderful way to kick-start your morning, try this protein-and-vitamin packed punch.

IMG_3841 - Version 2

Sunrise Smoothie

1 cup almond milk

1/4 cup whey protein powder

2 cups chopped or baby kale

1/2 large tomato (about 1/2 cup)

1 avocado

1 banana

1/2 cup blueberries

1/2 cup crushed ice

1 cup orange juice

Add the almond milk, followed by the protein powder. (Adding liquid first and last ensures that the mixture blends well.) Add all of the fruits and vegetables, followed by the ice. Finally, add the orange juice. Blend on high for 30 seconds or until kale and ice are chopped into very small pieces.

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Life | Table | Uncategorized

Waffles and Chicken: A Miscellaneous Tale

July 14, 2012

My mom made chicken and waffles once for Easter. I secretly thought she made up the whole miraculous event. Then, recently, Mancredible discovered them on a menu and we ordered them, mostly because we were incredulous. But they are a real thing. A real and beautiful thing.

Of course we wanted to re-create the masterpiece. Until we encountered An Obstacle. At the ripe age of 24, I own a few earthly possessions. But not a waffle-maker. Neither does he. So Operation Waffles and Chicken was abandoned. 

That would have been the end of the saga…until I remembered that most groceries actually sell an amazing invention, the frozen waffle. Obstacle overcome.
And so, on a sweltering D.C. Sunday afternoon, while smart people were sipping iced tea in very dark cool shady locales, four of us were instead enthusiastically breading chicken and toasting waffles in a hot kitchen. 
Of course I didn't remember to write down the steps to our creation. We used Fluffy Eggo Waffles and combined the chicken recipe in this recipe with the sauce in this one. Except I used a lot of red wine instead sherry. The sauce recipe needs tweaking certainly. It wasn't quite sweet enough and was a little too thick, more like a glaze than a marinade. 
But overall, it was wonderful. And on Waffles and Chicken Round #2, syrup was added to the combination. This improved the dish immensely. All of it was gone within six hours, which says something, I like to think.

What experimental dish have you cooked lately?

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Life | Table | Uncategorized

Cinnamon Roll Success

January 30, 2011
Once I felt confident in my ability to work with bread dough, I became a little braver. I decided to try my hand at Mom's cinnamon rolls.

I did a few things a little differently, though.

I halved the recipe, since kneading such a large quantity of dough by hand is a little daunting. However, I did use 3 eggs. I did the initial mixing in the mixer, allowing the ingredients to thoroughly combine. Then I kneaded the dough by hand for about 15 minutes, until the dough was soft and malleable.

I actually started with butter that hadn't thoroughly softened, so combining the filling was initially problematic. To create the filling paste, I cut up the butter into small pieces. Then I dropped the butter into the dry filling ingredients and continued to chop the butter into tiny pieces until the mixture became paste-like. 

Next, I microwaved the mixture for 30 seconds to soften the butter and continued to mix until the paste was created. Since I forgot to halve the filling segment of the recipe, my filling was quite thick. I also used vanilla flavoring rather than almond.  

Cinnamon Rolls


1 tbl. yeast
1/4 cup water
1 cup milk
3 1/2 tbl shortening
1/2 tsp salt
3 3/4 cup of flour
1/4 cup sugar
2 eggs


1/2 cup of brown sugar
1/2 cup sugar
1 tbl cinnamon
1/2 cup softened butter


1/2 tbl. brown sugar
1/3 cup evaporated milk
2 1/4 cups powdered sugar

Grease a large cookie pan and sprinkle lightly with sugar. Pre-heat the oven to 350 degrees. Add 1 tbl. yeast to 1/4 cup water. Sprinkle sugar on top and stir. Allow yeast mixture to proof. Scald 1 cup of milk in a small pan. (Tiny bubbles will form around the edges…do not allow the milk to burn.) 

Melt shortening into milk then allow mixture to cool. Combine dry ingredients in a mixer. Add eggs. Add proofed yeast mixture and scalded milk mixture.

Knead. (Be careful to clean your surfaces carefully…remember that the dough contains raw eggs.) Let the dough rise in a covered, greased bowl in a warm place for about 30 minutes.

While dough is rising, combine ingredients for filling in a small bowl. After dough has risen, let rest for 10 minutes and then, on a clean, lightly floured surface, stretch into a 9" x 12" shape. Spread filling. Roll dough from the long side. I made 14 rolls. Spread rolls on cookie sheet and let rise again for about 20 minutes. Bake for 20 minutes. (Mine took 25.)

While rolls are baking, combine 1/2 tbl. brown sugar and 1/3 cup evaporated milk in a sauce pan. Dissolve the sugar in the milk (occurs at a low boil). Add 1 tsp vanilla extract. Combine with 2 1/4 cups powdered sugar in a bowl or mixer. Drizzle glaze over rolls immediately after pulling them out of the oven.

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