Do yourself a favor...Take time to make brunch at least once this coming weekend. Let if be uncomplicated. Let it be fun. Let it be easy. Let it be long. Eat. Talk. Laugh. Eat. Reflect. Breathe. Eat. Laugh. Repeat.
In our ever-growing complicated times, I'm finding myself having to remember to just stop and breathe more frequently. Shut down and breathe. 1,2,3...ok.
Throwing together brunch has become especially important to me for this reason. It is an almost essential part of my Sunday. I ritually go to the farmer's market in the morning, and then I keep it simple. Nothing grand.
A frittata. Simple salads. No fuss vegetables and fruit that I’ve gotten at the market. Sliced, olive oil, salt, pepper, platter. Whatever is around. No stress. Take your time.
Brunch is intended to be informal. Frankly, it doesn’t even require cooking if that’s not in your “at ease” vision of the day. Bread, cheese, tomatoes, fruit…brunch!
Brunch can even be a meditation of sorts. Morning focus and breathing and ease of mind with no pressure to deliver anything other than food for friends and family. The breathing even comes back naturally.
Again, I encourage you to grant yourself the time to enjoy an effortless brunch at least once on the weekends…I promise it will help guide you into the poundings that these recents weeks seem to continue to deliver. And, during the week while waiting in line, or on hold, or in traffic, turn down the news for just a minute and repeat the new mantra…Eat. Talk. Laugh. Eat. Reflect. Breathe. Eat. Laugh…before you know it, it will be time for brunch again.
Frittata with Caramelized Onions and Boursin Cheese
What you'll need:
- 2 Tbs olive oil, divided
- 1 medium onion (white, yellow, or red), halved and thinly sliced
- 12 large eggs
- 1/2 cup whole milk*
- 2 Tbs. chopped chives
- 2 Tbs. chopped Italian Parsley
- 1/4 cup grated Parmesan cheese
- 1 package Boursin Cheese
- Salt & Pepper
*The key to the perfect frittata is the addition of the dairy. For every dozen eggs, add 1/2 cup of full-fat dairy…whole milk, creme fraiche, heavy cream, yogurt are all good options.
Preheat oven to 350. Heat 1 Tb olive oil in an ovenproof skillet over medium heat. Add onions; stirring often. Lower heat if onions start to brown too quickly. Cook until onions take on a nice golden color.
Meanwhile, whisk eggs, milk, Parmesan, chives and parsley. Season with salt and pepper.
Turn heat up to medium-high and add remaining Tb. of olive oil. Pour the egg mixture over the onions. Cook the frittata without stirring for 5 minutes until edges start to set.
Dollop Boursin over the eggs. Transfer skillet to oven. Bake until set, 25-30 minutes. Definitely don’t want to over cook the frittata, so air on the safe side and take it out 5 minutes early to double check if it’s done.
Transfer to platter, slice. Can be served warm or at room temperature.