It was a Frittata kinda Friday this week — aka I have too many eggs that need to be used asap and I should probably clean out the fridge too
It was also my first shoot in our new digs (!!!) Travis and I are still unpacking boxes, but I had to make time for a shoot. I couldn’t wait any longer to try out my new(but really it’s old) white porcelain top table and that third floor window light <333 loving it!
I’m alway a little nervous to cook/shoot in a different space for the first time. Finding that good light and the space to work, move around, and be comfortable can be fairly uncomfortable the first few times around. I can often been found running into walls, bumping into corners, dropping important things, and talking to my dog as if he understands my current issues while shooting in a new space. Then there’s figuring out how well the stove top burners do or don’t work and how unevenly the oven cooks. My Friday Frittata encompasses all of these things, but it turned out just lovely and yummy! Good thing too cause we’ll be eating it for days! Nom! :)
ALSO! My new favorite kitchen towel ^^ can’t get over how much i love the cow print :)) check out the Kansas City locals Normal Human for more incredibly adorable and awesome prints and apparel !
** ingredients will vary based on the diameter and depth of the pan you use to make this in. The pan I used measures 7 1/2 inches across and 2 inches deep.
– 8 eggs
– 1 T fresh thyme
– a splash of milk
– a quarter of an onion diced
– 5 mushrooms sliced thin
– half a bell pepper sliced thin
– a handful of arugula
– 1/4 C grated mozzarella cheese
– salt & pepper to taste
How – to :
– whisk eggs with a fork
– mix in milk, salt & pepper, thyme ( reserve some to sprinkle on top when it’s cooked )
– rub oil on the bottom and sides of the pan before baking
– layer pan with mushrooms, bell pepper and arugula
– pour egg mixture into the pan and sprinkle with cheese
– bake at 350 F for 20 minutes or until the egg is fully cooked through the center, the top is golden, and there is no more liquid on the top
– sprinkle with reserves fresh thyme and nom!