This weekend is a weekend of eating (delicious) food at home.
Friday night, I had two of my best and oldest friends over for a dinner of noodles and potstickers. Great company + good food + much laughter + a bottle of wine = a merry time for all! It made me see that while getting together at restaurants is fun, staying in can be every bit as (and even more) enjoyable.
For Saturday dinner, CB and I had home-made tacos with carnitas, lettuce, and lots and lots of salsa. Before, I’d always push for getting tacos from a little hole-in-the-wall joint. After all, the tacos were only 70 cents each. But after that meal, I’m sorry I ever doubted the beauty of buying a pound of carnitas and stuffing a tortilla with so much meaty goodness.
Sunday morning, I originally planned to make omelets. But I woke up at noon and suddenly felt a rush of amition course through me. I’m going to make mini frittatas! I adapted this recipe from Sugarlaws. Instead of shallots and parmasean cheese, I sauteed shallots and baby bella mushrooms, added a few leaves of fresh oregano, then went to town. The frittatas turned out really well – and I’m not just saying that ’cause I made them! Afterwards, CB made banana bread (okay, that was from a box, but STILL), and we ate the whole thing.
Here is my recipe for mushrooms & shallots mini frittatas:
4 whole eggs
4 egg whites
3 tablespoon olive oil / vegetable oil
6 shallots, diced
2 cups mushrooms, sliced
1 tsp garlic salt
1 sprig oregano leaves (or any spice that you like)
Heat oven to 375 degrees
Saute mushrooms, shallots, and oregano leaves w/ oil
Beat eggs until foamy
Divide mushroom and shallots mixture into 8 muffin tins
Pour egg mixture over them
Bake for 18-25 minutes (really, it depends on your oven)
Wait until top of eggs are golden-brownish in color
Congratulate self on completing Step 1 to becoming a Black Belt in Brunch