Do you ever wake up and feel like crawling back under the covers because you just feel crappy? It doesn’t happen to me too often, but when it does, I know exactly what the problem is. It means I’ve been indulging in foods I know I should be avoiding. I’m a fairly healthy person when it comes to diet and exercise, but depending on what’s going on in my life, I get out all out of whack.
One of the main reasons I wanted to start a blog was to start sharing my recipes. I spent much of my childhood hanging out with Sicilians — my Mom’s side of the family — and wonderful food and great recipes were just part of our daily lives. I have so much to share regarding my family and food, but because I’m a simple person and a little impatient, here’s a simple brunch recipe to get you started. I just made it up one day when I was making brunch for a friend (OK, my ex-boyfriend Bret). He walked in the house from watering his garden and said, “What are you cooking? My house has never smelled this delicious — EVER!” He couldn’t believe how simple the dish was and how great it tasted.
Mediterranean Frittata for Two:
3 beaten eggs with kosher salt and freshly grated pepper
1/4 cup shredded or shaved romano or parmesan cheese
1/2 green bellpepper
In small omelet pan heat about 2 tbls of olive oil (medium heat). Add chunky slices of onions and bellpeppers and saute for a few minutes until a little tender and a little browned. Don’t let them get limp – it’s much more colorful and has more texture if you keep it al dente.
Next, make sure the veggies are spread nicely in the bottom of pan — and then add the eggs. After one minute start lifting the edges with fork and turn the pan from side to side so that the raw egg on the top keeps moving to the bottom of the pan. Do this until there’s no more loose egg remaining on the top.
Now you’re ready to finish it off. Sprinkle a couple tbls of the cheese on top and then insert under broiler — just for about a minute (make sure you don’t put the pan handle in the broiler). This will add enough heat to finish cooking the top of the Frittata and add a nice color and texture.
Pull out the pan and then add some more cheese and freshly grated pepper. I usually sprinkly some chopped fresh parsley at the top.
This only takes a few minutes, and is just right when served with a nice cappucino and a slice of toasted Artisan bread with a little butter.
Enjoy and let me know what you think!!