The road to recovery is paved with wine, chick flicks, and breakfast frittatas

by Patricia on February 8, 2009 · 1 comment

Between my work and D.’s move, we haven’t spent a lot of quality time together in the last couple of weeks. Sure, we’ve hung out, but we’ve both been preoccupied and exhausted. So we planned to have a date night yesterday. We decided to go see a movie. D. chose the last movie we saw (Valkyrie) so I got to choose and I was feeling like a comedy or chick flick… of course, he still had veto power and used it to nix New In Town. So we went to see He’s Just Not That Into You. It was opening night and the theater was packed with about 80% women but for a chick flick, it was not too over the top so the guys in the theater had fun too. I laughed, I almost-cried… it was a good movie.

Before the movie, D. and I stopped at this random little wine bar called Cafe Torre. We saw it earlier this week tucked into a strip mall. We weren’t too hungry, so we sipped some wine and split an appetizer and a salad. I’m not usually one to gush over a salad, but this one was so good! Just a simple salad of baby spinach topped with a warm garlic and pancetta dressing. That dressing rocked. I am going to try to recreate it sometime soon… pancetta, garlic, olive oil, and… ?

Anyway, last night was just what the doctor ordered. I got a good night’s sleep, started my morning with a little easy yoga and a good breakfast: sun dried tomato chicken sausage and cheddar frittata with a side of leftover pineapple upside-down cake. Yum and yum.

I love frittatas because they are infinitely versatile and really easy. Whatever you have on hand will work. This morning I happened to have sundried tomato chicken sausage, cheddar cheese, Italian flat-leaf parsely, and green onions. But I’ve used ham and swiss, all veggies with a light sprinkle of parmesan, etc…

5 eggs, beaten
1/4 cup milk
about 3 oz cheddar cheese, cut into cunks
2 sundried tomato chicken sausage, cut into small bites
1-2 tbsp Italian flat-leaf parsely, rough chopped
2 tbsp green onion, chopped
salt and pepper

1. In a medium bowl, beat the eggs and milk. Stir in the parsely and cheese. Season with salt and pepper.
2. In an oven-proof (small-ish) pan, saute the sausage for about 2-3 minutes. Add the egg mixture and stir it around like scrambled eggs. Cook it until it’s almost done (still runny on top).

3. At this point you could sprinkle more cheese on top if you were in an especially cheesey mood (and who doesn’t like more cheese?). I decided I had enough cheese inside already, so skipped it this time. With the added cheese or no, the whole pan goes into the oven under the broiler for about 3-5 minutes or until the top is cooked and the cheese is melted.

4. Sprinkle with green onions, crack some fresh pepper on top, slice it up and…

6. Enjoy!

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