On Saturday I started cooking in anticipation of our Sunday Brunch. Olivia’s mom Lenore and cousin Andrew were in town from Alvin, Texas (Olivia’s hometown) and it was time to meet. Excitement and anticipation. I didn’t know if they would be wanting to eat breakfast or lunch…. Kind of a big deal when you’re trying to make a good impression so I took the easy way out of the decision making process and I made both. I started cooking on Saturday with a fresh batch of granola and fresh yogurt. Then, with Alan’s help, we did the rest of the preparation for Sunday Brunch. Honestly, I was kind of nervous…. For the breakfast part we had the yogurt and granola that I made on Saturday with seasonal berries and melon. For the brunch part we had kale and shredded brussels sprout salad with lemon vinaigrette (recipe in the next post!); leek and asparagus frittata (recipe below); orange juice; and bread and butter of course.
I think they liked the food and the conversation was easy and interesting and we really enjoyed meeting Olivia’s mom and Andrew, who was on his first trip to California. We liked him so much we’re hoping that he’ll move here after he graduates college in a year!
Leek and Asparagus Frittata (Bon Appétit magazine)
Preheat oven to broil (I did it at 500 degrees because the instructions on my new Danish ovenproof saucepan say it’s good in the oven to 500 degrees – didn’t want to risk it at broil)
2 Tbsp butter (I used 1 T and it was just fine)
1 cup chopped leeks (white and pale green parts only)
1 cup 1 12-ounce bunch thin asparagus, trimmed, cut on the diagonal into 1-inch pieces about 2 ½ cups after it’s cut-up
1 cup sliced stemmed shiitake mushrooms
8 large eggs
1 cup diced Fontina cheese, divided
½ tsp salt
½ tsp ground pepper
¼ cup grated Parmesan cheese
Preheat broiler. Melt butter in heavy broiler proof 10-inch-diamter nonstick skillet over medium heat. Add leeks and sauté 4 minutes or more. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender about 6 minutes or more.
Whisk eggs and ¾ cup of the Fontina cheese, ½ tsp salt, and ½ tsp pepper in medium bowl. Add the egg mixture to the skillet; fold it all gently together and pull in sides of egg mixture as it cooks until almost set. Sprinkle remaining ¼ cup Fontina cheese and Parmesan cheese over the top. Broil until the frittata is puffed and cheese begins to turn golden, about 3 minutes. Slide out of pan onto a platter, slice into wedges and serve.