Hakuna-Frittata!

I grew up in Southern California, and up until September of 2015 I was living in Los Angeles for about 16 years,  over half of my whole life! Like, what?! And as a SoCal-er, there’s one meal that epitomizes the weekend:  BRUNCH.

Now that I’m here in the Garden State, I need to work on my Brunch-Game as well as my Brunch-Gang (now accepting applications!!). So until then, I’ve been busy crafting some at-home brunch ideas, like this one: Pork & Mushroom Frittata.

The best thing about this recipe is it’s basically whatever you make of it – if you don’t have or want to use pork, you can use leftover shredded chicken or cooked bacon – or go CRAZY with something like shredded duck or chorizo. (Oooo, my next one will be duck!) Want a veggie frittata? Leave out the meat. But this will give you a great baseline from which you can start your own wonderous creation. Hakuna-frittata, my friends!

Pork & Mushroom Frittata

Ingredients:

• 1 TB butter
• 6 eggs
• 1/2 cup heavy cream (or half & half)
• 1 TB fresh thyme (dry thyme will work too)
• 1 tsp salt
• 1 tsp pepper
• 3/4 cup shredded mozzarella or cheddar cheese
• 1/2 cup sliced leeks (chopped onion will do also)
• 1 TB minced garlic
• 1/2 cup sliced mushrooms (porcini or white button-cap work)
• 1 cup shredded pork (or shredded meat of your choice)
• 1/4 cup prepared salsa (I like Trader Joe’s spicy fresh salsa)

1. Preheat oven to 350° F.
2. In a large bowl, whisk eggs, cream, thyme, salt and pepper for about two minutes. The egg mixture should thicken slightly and be a bit frothy. Add your shredded cheese to egg mixture.
3. Melt butter in a cast iron skillet over medium heat. Add leeks and garlic and sauté in the butter until leeks have begun to soften and turn a bit translucent, about 4 minutes. Add mushrooms, and sauté these for about two minutes with leeks and garlic. Stir in pork and salsa, and mix well with sautéed mixture.
4. Pour egg mixture into pan and blend all ingredients together. Remove pan from stove and place in middle rack in oven. Cook for 25-30 minutes, or until sides begin to brown.

And voila! You have whipped up your very own piece of weekend bliss. Again, don’t be afraid to add different or additional veggies or ingredients to this recipe. But hopefully this will convince you that you don’t need to go out for a fancy weekend brunch – you can do it at home!

After all – every weekend should be worry-free, right?

What do you like to throw together in your frittatas? Share in your comments!

Can you see it coming? It’s the weekend!!! Just a few more days til the next Brunch-Time!

♥ – G2GS