De Ma Cuisine

Friday

13

April 2012

2

COMMENTS

Lunch with Friends

Written by , Posted in Thoughts

When I was first married, I’d just moved to a new town. I left dear friends behind and didn’t have any that lived close by. Every once in a while I’d remark that I wished I had a friend to go have coffee with. My new husband and I joked about this. It was fine. I didn’t mind that I didn’t have friends. I was a newlywed. I didn’t mind spending all my time with Husband. Eventually I did make friends. Then four years later we moved 4 hours away from those friends. Sigh. I had to make new friends again.

It’s hard to make friends. You know, real friends that you can have a conversation with that goes beyond the surface stuff. Friends where there’s a connection, where time just flies and you’re bummed when you have to leave. As I’ve gotten to know people where we live, I’m so blessed to have those friends. I don’t mean this to sound braggy, like “look at me and all my friends”. Just a simple heartfelt statement of gratitude.

(Side note, maybe you didn’t come here for an essay on me… it’s OK if you skip to the end, there’s a yummy recipe.)

What you may not know about me is that I’m kinda shy. I’m an introvert. It may not look like it when you watch my episodes. But, what you see is my weird, “I’m comfortable around you” side (incidentally, I still don’t understand why I’m OK with putting that on the internet… maybe because you’re not here watching in person… then I’d be awkward… I get awkward if Husband comes home from work and I’m still filming, even though I’m normally plenty weird around him). All of that to say, it’s not easy for me to make good friends. And, I’m not one with hordes of friends… is that an appropriate word? It kinda makes it sound like I said “whores for friends”. That’s not what I meant. I mean I don’t have a bazillion close friends. I prefer a smaller group of close-knit friends.

Anyhoo, I’m rambling about all this because every Thursday a few friends and I get together and have lunch or coffee together. We sit and chat and then go back to work, or kids, or whatever the day holds. I’m so blessed by this time together. Today I hosted. I neglected to plan out what I wanted to make, so I was left to use the things I had on hand. We got together a bit earlier, so we had brunch. I had eggs and veggies in the fridge, and a few herbs and greens growing in my garden. So I thought I’d make some sort of egg and veggie dish – I thought it would be like a frittata. And to go with it, I had some Paska left from Easter!

It was simple, yet yummy. If you need something to make for brunch (or breakfast, lunch, or dinner… I think it’d be good anytime), give this a try. And feel free to swap out the veggies I’ve used for what you have on hand. Maybe some asparagus, bell pepper, squash, leftover roasted or mashed potatoes, you could even add some leftover ham from Easter (no, I’m not including that in the veggies category)! You could serve it alongside Paska, like I did, or toast, french toast, Stuffed French Toast, pancakes, fruit salad, bacon… the list could go on and on. Ooh, and you could use the leftovers and make a sandwich. You could use a croissant or thick slices of crusty bread, with a slice of ham, a dab of mustard and mayo, and some lettuce. Oh man, my stomach is grumbling. Didn’t I just eat?!

Mushroom Frittata

Last modified on 2012-12-01 02:21:56 GMT. 0 comments. Top.

Mushroom Frittata
Recipe Type: Brunch, Egg Dish, Lunch, Dinner, Main, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4-6
Combine eggs and veggies and you get a quick meal that looks a lot more difficult than it is!
Ingredients
  • 1 clove garlic, chopped
  • 1 package mushrooms, coarsely chopped
  • 1 spring onion, chopped
  • 1 C greens, chopped (I used kale and spinach)
  • 1 tomato
  • 8 eggs
  • 1/2 C milk
  • pinch nutmeg
  • pinch cayenne
  • salt
  • pepper
  • 1 T coconut oil
  • 1/2 to 1 C cheese, grated (I used smoked cheddar, Irish Cheddar, and parmesan)
  • 1 t fresh parsley, chopped
  • 2 fresh basil leaves, chopped
  • 1 sprig fresh oregano, chopped
Instructions
  1. Pre-heat oven to 375F. Heat oven proof skillet. Add mushrooms, cook 3-5 minutes over medium heat. Add oil (try to get some on the side of the pan so the eggs don’t stick), onion, garlic, salt, pepper, nutmeg, and cayenne; cook 2-3 minutes. Add tomato, cook 2 minutes.
  2. Lower heat to medium-low. Whisk eggs with milk, salt, and pepper. Add to pan. Stir once. Cook 1 minute, and stir again. Cook a few minutes more, or until eggs are starting to set.
  3. Sprinkle with cheese and place in oven for 10 to 20 minutes, or until eggs are set and cheese is melted.
  4. Let stand a few minutes before serving. Best served warm, but still yummy cold.

 

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